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Steamed Hilsa Herring

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one hilsa herring (750g)
25g ham slices
20g inside fat of the pig
25g bamboo shoot slices
mushroom slices soaked in water

  • Clean the herring, discard the gills but keep the scales, cut in two along the backbone, wash
    the piece without the backbone. Wash and drain the lard.
  • Blanch the fish in hot water till the fishy smell is gone, put on a plate with the scales up,
    spread with the ham slices, mushroom slices, pork fat and sliced bamboo shoots, add clear
    chicken soup and seasonings, steam over a high heat for 20 minutes then pick out the pork fat.
  • Pour the soup into a bowl, add pepper, stir well, sprinkle over the fish, add coriander.

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