• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 1 whole fish (thread fin or garoupa), about 600g
  • 30g salted mustard cabbage (ham choy), soaked and shredded
  • 1 cabbage leaf, torn into small pieces
  • 1 tbsp shredded ginger
  • 1 preserved plum (suin mui), tear into pieces
  • Soup stock
  • 1 whole bulb preserved garlic (thai kok sueen), lightly smashed
  • 25 bird´s eye chillies
  • 2 stalks lemongrass, smashed
  • 3 stalks coriander root
  • 1 ripe tomato, halved
  • 5 kaffir lime leaves
  • 1 litre chicken stock
  • 2 big limes, halved
  • Seasoning
  • Dash of monosodium glutamate
  • 2 tsp sugar or to taste
  • ¼ tsp pepper
  • 2 tbsp fish sauce
  • 2 tbsp lime juice


  1. Combine fish stock ingredients in a pot. Bring to a boil then reduce the heat, add seasoning and simmer for 10-15 minutes.
  2. Clean fish and scald in hot water for 4-5 minutes. Remove and place on a steel plate, spread salted mustard cabbage, cabbage leaves, preserved plum and ginger over it. Pour 2 ladles of prepared soup stock over together with some of the cooked ingredients.
  3. Place the steel plate onto a rack with candle or charcoal flame underneath to keep the dish cooking in the process. Serve the fish while still cooking over the flame.
  4. Note: If you do not have a steel fish shaped plate, the fish can be steamed with the stock added in a steamer for 15 minutes or until the eyes of the fish pop out.

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