-
Wash fish and clean cavity. Dipped in
coarse salt. Rinse well again. Dry with kitchen towel and trim fins and
tail.
-
Slash the flesh diagonally to allow the
seasonings to penetrate. Put in a heatproof dish.
-
Soak noodles in hot water for 30 minutes.
-
Soak mushrooms in hot water for half an
hour.
-
Drain and cut the noodles into short
lengths, squeeze out water from mushrooms, cut off and discard stems and
slice caps thinly.
-
Scrap carrot and cut into matchstick
strips.
-
Cut ginger into thin shreds and finely
grate the garlic.
-
Combine all these ingredients in a bowl
along with the pork, soy sauce, salt, pepper and nuoc cham sauce.
-
Spread the mixture over the fish, put in a
steamer and steam for 30 minutes or until fish is cooked through and
milky white right to the bone when flaked with a knife or fork.
-
Fillets should take only 15 - 20 minutes.
-
Pour coconut milk over the fish.
-
Garnish with coriander (cilantro) leaves
and spring onion (scallions)
-
Serve hot at once with white rice.