300 g pork, sliced thinly
50 g salted Kurau fish fillet, sliced thinly
20 g ginger, cut into fine strips
60 ml (¼ cup) water
10 g (1 clove) garlic, peeled and thinly sliced
2 tablespoons oil for frying
pinch of freshly grated pepper
Place pork in a heatproof or enamel dish/bowl and top with the salted fish and ginger strips.
Pour in enough water (about ¼ cup) to cover the salted fish.
Steam for 15-20 minutes, or until pork is cooked. Fry the garlic in oil until just lightly browned.
Dish the garlic crisps and oil onto the steamed pork and salted fish just before serving.
Lastly, give it a fresh grating of pepper.