Bla Nueng Chin Dong
steamed fish with ginger and mushrooms

500g dorade
125 ml kecap asin
50 g mushrooms (small)
20 g pickled ginger
10 g thyme leaves
Clean the fish. Place the fish in a steamer and add the ginger, thyme and mushrooms and pour the kecap on top of it. Steam the fish for 15 minutes until cooked.

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