Dissolve 60g salt in 1 l boiling water. Cool for at least 2 hrs, then add 2 small skinned gunnards (rode poon) and pickle for 20 mins.
In the meantime mix 5g grated ginger, 1/2 tbsp fish sauce, 4 tbsp light soy sauce, 2 tbsp sugar, 4 tbsp water. Bring to the boil to dissolve the sugar.
Then steam the fish for 7 mins.
Serve as shown with spring onion and coriander leaves
(A recipe by Blendbrothers)
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