STEAMED FISH WITH SUGAR CANE

With all the natural juices sealed in during stewing, the fish meat here is succulent
and brushed with sugar cane sweetness.

A cleaver is the ideal
cutting tool for peeling
tough and fibrous sugar
cane.

At the end of cooking time,
remove only the cooked
fish. Discard sugar cane
and stewing liquid.

Assemble the rolls to serve
or allow diners to assemble
their own rolls at the table.

INGREDIENTS

Sugar cane

Sardines

Water
Round rice papers
Sweet potato

Water convolvulus

DIPPING SAUCE (COMBINED)

Fish sauce
Coconut juice
Sugar
Vinegar
Garlic
Red chilli (optional)

5 sticks, each 10 cm (4 in), washed,
peeled and quartered lengthways
1 kg (2 lb 3 oz), 9–10 fishes, washed in
salted water and drained well, or 1 kg chubb
mackerel
500 ml (16 fl oz / 2 cups)
10 sheets, 20 cm (8 in) in diameter
1, steamed, peeled and sliced into 6 pieces
lengthways
1 kg (2 lb 3 oz), roots discarded, washed and
cut into 10-cm (4-in) sections

1 Tbsp
2 Tbsp, or boiled water
1 tsp
1 Tbsp, or lemon juice
1 clove, peeled and minced
1 or to taste, minced

METHOD

▪ Line bottom of a pot with a layer of sugar cane strips, followed by a layer
of sardines on top. Arrange a second layer of sugar cane strips atop fish,
followed by a second layer of fish.

▪ Continue to arrange alternating layers of sugar cane and fish until both
ingredients are used up.

▪ Pour water into pot and cook over high heat for 20 minutes.

▪ Turn off heat and transfer fish to a serving plate, along with sweet potato
slices and water convolvulus.

▪ To assemble, place a sheet of rice paper on a plate. Smear on water to
soften, then put half a sardine, a sweet potato slice and some water
convolvulus on top. Fold lower edge over ingredients, then fold in left and
right sides and roll up firmly.

▪ Eat rolls with dipping sauce.

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