Steamed fish

Ingredients

Quantity	Ingredient
1kg	whole fish
or 750g	skinless, boneless firm white fish fillets
90g	cellophane noodles
8	dried shiitake mushrooms
1	carrot, cut into thin matchsticks
2 tablespoons	fresh ginger, finely grated
1	large garlic clove, crushed
125g	pork, cooked and thinly sliced
2 tablespoons	light soy sauce
1/4 teaspoon	salt
1/4 teaspoon	freshly ground black pepper
2 tablespoons	fish sauce
125ml	coconut milk
2 tablespoons	fresh coriander leaves, chopped
2 tablespoons	spring onion, thinly sliced

Wipe the fish with damp paper towel. If using whole fish, rub salt over the body, then rinse well and dry with paper towel. Trim the fins and tail and make diagonal slashes in the flesh to allow for the seasonings to penetrate. Place in a large heatproof dish.
Soak the noodles in hot water for 20 minutes, then drain well and cut into short lengths.
Soak the mushrooms in hot water for 20–30 minutes, then drain well, cut off and discard the stems and thinly slice the caps.
Combine the noodles, mushroom, carrot, ginger, garlic, pork, soy sauce, salt, pepper and fish sauce in a bowl. Spread this over the fish, then steam the fish for 30 minutes, or until the fish is cooked through. If using fish fillets, these should only take 15–20 minutes.
Pour the coconut milk over the top and garnish with the coriander and spring onion. Serve with white rice.