Steamed Scorpion Fish in Lime Pepper Broth with Galangal

Clean fish, rinse thoroughly with water and rub dry. Make small incisions on the surface with a kitchen knife and insert pieces of galangal. Place the fish on a baking tray. Heat the wok, fry the onion and garlic and mix with the remaining ingredients (except the paksoi). Bring to the boil briefly, pour over the fish and steam at 110 °C for about 20 min.

Sauté the paksoi briefly in the wok, then place it on a plate and place the fish on top.

Boil the existing clear soup, thicken a little with cornflour and pour over the fish.

Serve steamed scorpion fish in lime-pepper broth garnished with galangal, coriander and onions.

Drink: no wine tip, because Ash Wednesday

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