TAU CHEO DIP
GREEN LIME, CHILLI & GARLIC DIP
1Bring a wok – it should be large enough for the fish – half-filled with water to the boil.
2When the water boils, put the fish on a plate and steam, covered, for 15 minutes. Remove and leave to cool in the fridge.
3In the meantime, make the two dips. First, mix all the ingredients for the tau cheo dip together and taste to adjust the seasonings. Leave aside.
4To make the other dip, add the fish sauce, lime juice and sugar to the garlic slices and mix well, adjusting for taste.
5Add the lime slices and green chilli just before serving to preserve the bright green colour.
6Serve the mullet chilled, with the two dips in bowls for diners to spoon out according to their preference.
7Add some fresh salad to make this a well-balanced meal.
Recipe: Sylvia Tan/ Photo: Kua Chee Siong/The Straits Times