500 gm. Snakehead fish clean and sliced into well pieces
500 gm. Pickles lettuce
4 coriander roots
5 cloves minced garlic
1 teaspoon ground pepper
1 pickled bean curd
1 tablespoon black bean paste
2 tablespoons soy sauce
2 tablespoon dark soy sauce
1 tablespoon salt
2 cups chicken stock or water
1 tablespoon palm sugar
1 tablespoon finely sliced ginger
2 Yellow chili pepper, sliced diagonally
2 Chinese celeries, cut into 2" long
Method
Heat oil in a wok over medium heat. Add fish and fry until golden and crispy. Remove, drain and set aside.
Place the picked lettuce in the bottom of the saucepan. Top with fried snakehead fish, picked bean curd, black bean paste. Add coriander roots, crushed garlic, yellow and red chili peppers slice.
Season with soy sauce, dark soy sauce, salt. Add chicken stock or water then close the lid and wait until boiling, then turn down the heat to low level. Let simmering for at least 30 minutes.
Remove from heat and transfer to a nice bowl. Sprinkle with white pepper powder and garnish with Chinese celeries leaves. Serve immediately with hot steamed rice.
