Steamed fish with seafood sauce
| 200g | Blue grenadier |
| ¼ | Cabbage, (coarsely sliced) |
| 2-3 stalks | Chinese celery |
| 3 Pieces | Galangal ginger |
| Dressing | |
| 1 | Coriander Root |
| 3 Cloves | Garlic |
| 3 | Bird’s eye chillies (green and red) |
| 1 Tab | Seafood sauce from yesterday |
| 2.5 | Limes, (juice of) |
| 1 Cup | Chicken stock |
- Place cabbage on a plate small enough to fit in your steamer
- Cut fish into reasonable sized (5 – 10 cm) chunks and place on cabbage
- Place galangal ginger on fish. Put to one side
- Prepare the steamer to ensure the steamer is hot for the completion of the dressing.
- To make the dressing finely chop the coriander root, garlic and chillies together
- Place in a small pan and combine with yesterday’s seafood sauce, chicken stock and lime juice. Stir and place on a very low heat.
- Once the dressing is on put the fish in a steamer (on the plate) and steam covered for 10 -1 5 minutes
- Remove and take fish off cabbage and plate up. Pour over dressing.