Thai Snapper With Ginger (Pla Bae Sae)

• 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)

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.

cabbage, red snapper, mushrooms, fresh ginger, pickling onions, chicken, fish sauce, oyster sauce, palm sugar, white peppercorns, cilantro

Taken from www.food.com/recipe/thai-snapper-with-ginger-pla-bae-sae-271011 (may not work)