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Written by yorky
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Sunday, 03 June 2007 |
- 300 gm Whole pomfret fish, cleaned and gutted
- 1/2 tsp Salt
- 75 gm Pork belly, finely sliced
- 1 tblsp Lemon juice
- 40 gm Ginger, sliced
- 10 Garlic cloves, crushed
- 50 gm Celery with leaves, chopped
- 4 Spring onions, chopped
- 2 Fresh red chilies, sliced lengthwise
Wash and dry the fish. Rub it inside and out with the salt.
Place half the pork on a steamer plate, put the fish on top and cover with the remaining pork. Sprinkle the lemon juice, ginger and garlic over the top.
Steam for 15 minutes the add the celery, spring onion and chilies. Steam for a further 5 minutes or until the fish is firm but tender. |
Thai Curries 
