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
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.