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.