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Ingredients
2 pounds halibut (make four portions, 8 ounces)
8 pieces of Napa cabbage leaves
20 pieces cherry tomatoes
3 pieces shallots
¼ pound Chinese celery
10 pieces Thai bird chilies
1 bunch scallion
10 pieces cilantro
Sauce
1 cup fish sauce
2 cups lime juice
10 ounces palm sugar
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Method
Blanch Napa cabbage leaves and let cool. Then, wrap the halibut.
For sauce, put the fish sauce, lime juice and palm sugar in a pot and boil for 5 minutes. Cool down the sauce to room temperature. Cut cherry tomatoes in half, slice shallots and chop the fresh bird chilies, scallions, Chinese celery and cilantro. Put halibut pieces in a steamer for 7 to10 minutes until cooked. Combine sauce and all vegetables together and pour over the fish. Serve with Jasmine rice.
Serves 4
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