Ingredients 1 whole fish with firm flesh such as carp, threadfin or snakehead 1 head lettuce 1 ½ quart water 1 slice ginger, julienned salt sesame oil

Method

Fillet the fish. Use a kitchen towel to absorb excess moisture. Pan-fry the fish bones with ginger until fragrant, then add enough water to make a clear fish soup. Slice the filleted fish into the thinnest slices you can manage. Wash the lettuce and choose only the tender young leaves.
Line a deep container with the lettuce leaves and layer the fish slices on top. Pour the boiling fish stock on top and cover immediately. Leave for 3 minutes, season with salt to taste, add a little sesame oil and scatter the ginger julienne on top.

Serves 4-6

Chef's Quote
This is a pretty dramatic dish that is literally cooked at the table. We first ate this at a restaurant serving Hunan cuisine and soon adapted it for the family table. --H.K. and Pauline Loh

Recipe adapted from Dad & Company, SNP Editions