Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Rinse 250 grams of firm white fish fillets thoroughly and pat them very dry with paper towels.

2. 2

   Combine 2 tablespoons of sea salt with 1 tablespoon of granulated sugar, then rub this curing mixture evenly over both sides of the 250 grams of fish fillets, ensuring complete coverage.

3. 3

   Place the 250 grams of seasoned fish in a shallow dish, cover it loosely with plastic wrap, and refrigerate for 30 minutes to cure, then rinse off the curing mixture under cold water and pat the fish dry again.

4. 4

   Pound 3 cloves of black garlic, 1-inch piece of fresh galangal, the white part of 1 stalk of lemongrass, 2 finely shredded kaffir lime leaves, and 2 small shallots in a mortar and pestle until a coarse paste forms.

5. 5

   In a small bowl, combine the aromatic paste with 1 teaspoon of whole Kampot black peppercorns, 1 tablespoon of fish sauce, 1 tablespoon of fresh lime juice, 1 teaspoon of palm sugar, and 1 small finely sliced red chili if using, mixing well to create the relish.

6. 6

   Steam the 250 grams of cured fish fillets for 8-10 minutes, or until cooked through and flaky, ensuring not to overcook.

7. 7

   Carefully transfer the cooked fish to serving plates, generously spooning the prepared black garlic and Kampot pepper relish over each 125-gram serving of fish, and garnish with fresh cilantro sprigs and lime wedges.