Thai Snapper With Ginger (pla Bae Sae)

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 leaf savoy cabbage
• 7 ounces red snapper fillets, cubed (sea bass)
• 4 mushrooms, cloud's ear, sliced (if dried, rehydrate in warm water for 20 minutes)
• 2 tablespoons fresh ginger, julienned
• 2 pickling onions, finely sliced
• 7 ounces chicken stock (1 cup)
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 1 teaspoon palm sugar
• 1 teaspoon peppercorns, ground
• 2 tablespoons cilantro leaves (coriander)

Recipe

• 1 line a medium heatproof bowl with the cabbage leaf, then add the fish, mushrooms, ginger and onions.
• 2 bring the stock to the boil, then add the fish sauce, oyster sauce and palm sugar.
• 3 pour the stock over the fish, place the bowl in a steamer, and steam for about 10 minutes or until the fish is cooked.
• 4 serve sprinkled with pepper and cilantro.