Thai Snapper With Ginger (Pla Bae Sae)

This is from David Thompson's Classic Thai Cuisine. Note to self scribbled on the recipe says, "Pretty & delicious". David says, "It is a perfect foil for a searingly hot curry, such as a green curry..., or a Nam Prik....." Note: it cooks in a steamer.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  leaf savoy cabbage
• 7  ounces red snapper fillets, cubed (sea bass)
• 4  mushrooms, cloud's ear, sliced (if dried, rehydrate in warm water for 20 minutes)
• 2  tablespoons fresh ginger, julienned
• 2  pickling onions, finely sliced
• 7  ounces  chicken stock (1 cup)
• 1  tablespoon fish sauce
• 1  tablespoon oyster sauce
• 1  teaspoon palm sugar
• 1  teaspoon  white peppercorns, ground
• 2  tablespoons cilantro leaves (coriander)

Directions

1. Line a medium heatproof bowl with the cabbage leaf, then add the fish, mushrooms, ginger and onions.
2. Bring the stock to the boil, then add the fish sauce, oyster sauce and palm sugar.
3. Pour the stock over the fish, place the bowl in a steamer, and steam for about 10 minutes or until the fish is cooked.
4. Serve sprinkled with pepper and cilantro.