Steamed “Pak Suk Kong” with “Katuk” Leaves

Another interesting local fish to savour is the river-caught catfish also known as “Pak Suk Kong”. This fish is steamed together with “katuk” leaves or sauropus in English. The fish’s silky smooth meat truly marries well with the natural sweetness of the “katuk” leaves.

 

INGREDIENTS:

6 tbsp premium soy sauce

1 tbsp sugar

8 tbsp water

50 g coriander root, cleaned

1 “Pak Suk Kong”, weighing about 800 g – 1 kg, gutted and cleaned

250 g katuk leaves

 

METHOD:

1. Cook together soy sauce, sugar, water and coriander root in a saucepan.

2. Place fish on a plate lined with katuk leaves. Pour the sauce over fish and steam for 12 minutes or until cooked.

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Advancing food science, culinary & agrotechnology | MY • SG

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