Steamed Hilsa Herring
one hilsa herring (750g)
25g ham slices
20g inside fat of the pig
25g bamboo shoot slices
mushroom slices soaked in water
- Clean the herring, discard the gills but keep the scales, cut in two along the backbone, wash
the piece without the backbone. Wash and drain the lard.
- Blanch the fish in hot water till the fishy smell is gone, put on a plate with the scales up,
spread with the ham slices, mushroom slices, pork fat and sliced bamboo shoots, add clear
chicken soup and seasonings, steam over a high heat for 20 minutes then pick out the pork fat.
- Pour the soup into a bowl, add pepper, stir well, sprinkle over the fish, add coriander.