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Thai dish recipes: steamed chinese fish with chinese salt plums

Serves: 6-8 persons

1 Hoor fish head

2 pieces Hoor fish

200 g. sliced back bacon

50 g. cooked and seasoned shitake mushrooms

1 stalk Chinese celery

1 onion

2 fresh yellow and red jalapeno chillies

2 chinese salted plums

Small amount grated ginger

4 spring onions

4 tbsps Chinese salted plum juice

2 tbsps oyster sauce

1.

Thinly slice the back bacon, shitake mushrooms, onion and chillies and place in a bowl. Marinate with the Chinese salted plum juice, oyster sauce and grated ginger for 10 minutes.

2.

Rinse the Chinese celery and spring onions and chop them into bite-sized pieces. Place in the refrigerator.

3.

Heat a steamer and add half a pot of water. Use a high flame and keep the lid on. Place the Hoor fish in the centre of a half inch deep oval plate. Make sure the fish head is not upside down to preserve its appearance. Place all the finely sliced ingredients on top of the fish.

4.

When the water is boiling, steam the fish immediately. Keep the lid on and set the timer for 14 minutes. Open the lid, garnish the dish with chopped celery and spring onions and continue the steam it for one more minute.

5.

Serve it with dipping sauce for seafood made from finely chopped coriander, minced garlic and bird's eye chilli and lime juice in order to enhance the flavour of the dish.

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