Bream with Ginger, Celery and Pickled Plums – Pla Neung Buay King Cheun Chai

I N F O The round Chinese plums, about the size of a chestnut, pickled in a salty-sour brine are best for this.

P R E S E T Fish cut on both sides and rub with lime. Place in a shallow dish and fill with cilantro roots. Sprinkle with ginger, celery and pickled plums. Mix plum syrup with soy sauce, clear soup, salt and sugar and pour over fish. Cover and steam for 10 to 15 min. Bring to table sprinkled with coriander leaves.

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