x 750 g
To serve :
Nuoc cham sauce
Dried black fungus, soaked and cut into strips
Shiitake mushrooms, soaked and cut into strips
Spring onions, finely sliced
Water chestnuts, chopped
Fresh root ginger, finely chopped
Rice vermicelli, soaked and cut into 1 inch lengths
Palm or light muscovado sugar
Dark soy sauce
Sea bass, cleaned and scaled
Long mild red chili, shredded
In a bowl, mix together the black fungus,
mushrooms, spring onions, water chestnuts, ginger, rice, vermicelli and
sugar with 1 tablespoon of soy sauce.
Stuff the fish with the mixture and close
the opening either with a long bamboo skewer or use a needle and thread.
Place the fish on a lightly oiled rack in
Pour over the remaining soy sauce, arrange
the strips of chili on the fish and drizzle the oil over them.
Steam for 25 minutes, topping up the water
level if necessary.
Remove the fish from the heat and leave to
stand for 2-3 minutes.
Transfer to a warmed platter and serve
with rice and the dipping sauce.