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
2pickling 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

Line a medium heatproof bowl with the cabbage leaf, then add the fish, mushrooms, ginger and onions.
Bring the stock to the boil, then add the fish [...]