Spicy aromatic sauce
Use the popular tom yam paste to add some umph to your dishes. It’s versatile enough to adjust: if you like it mild, use less, and if you prefer to hear a ringing in your ears when you eat, put in an additional tablespoon!
300g fish slices, preferably garoupa 50g belly pork, thinly sliced 100g cabbage 1 tomato, sliced 1 tbsp finely chopped lemon grass
1 ½ tbsp tom yam sauce 1 tbsp fish sauce 1 tbsp lime juice 1/ 2 tsp chicken stock powder 1/ 4 tsp pepper 1/ 2 tsp sugar or to taste 4- 5 tbsp water
2 kaffir lime leaves, finely sliced 1 tbsp chopped spring onion
Blanch cabbage in boiling water briefly. Dish out, squeeze out excess water and cut into squares.
Combine steaming sauce with fish and belly pork. Arrange cabbage leaves on the base of a steaming plate. Lay fish on the cabbage, then arrange the rest of the ingredients around the fish.
Steam over high heat for 10- 12 minutes, or until cooked. Remove and sprinkle over with garnishing.