For this recipe it is important to choose white fish that holds together well when cooked, e.g. grey mullet, salmon, Pollack, halibut.
Serves 4 – 8 depending on whether you have it as a main dish or a starter.
- 8 white fish fillets,
- Half a pint [300ml] of chicken stock
- 1 tablespoon light soy sauce
- 1 tablespoon fish sauce [nam pla]
Place all ingredients into a saucepan and bring to a GENTLE simmer [don’t let it boil or the fish will break up]; simmer 6 – 8 minutes until fish is opaque and remove from heat. Serve with fresh lime wedges.