ingredients:
- 150 g pork belly
- 150 g salted fish, barramundi preferably
- 10 shallots (70 g)
- 1 clove garlic
- 5 red chili (20 g), sliced
- 1/3 cup thai bird's eye chili (30 gr), sliced
- 1 tsp sugar
- 1 tsp soy sauce
directions:
- Soak the fish fillet in cold water for 10 minutes to remove the excess salt and slightly rub the surface to clean it up
- Cut pork and fish into 0.5" cubes
- In a heatproof bowl (non-metal, preferably), combine all ingredients
- Steam over high heat for 1 hour
- Serve with warm rice or plain rice porridge
