There’s steamed fish. And then there’s steamed fish immersed in a robust seafood stock and buried under an avalanche of minced ginger puree, squid, lala as well as prawns. The chef did our patin fish justice by doing very little to it: The fish is immaculately butterflied and slathered with a thick coat of ginger that’ll make your head swim – just about the best thing on a rainy day.
You eat it like this: Work down one side of the spine at a time, adding a glob of ginger puree to each bite. Then you drink the piping hot soup directly from the plate the fish is served on, ask for a refill, and pray that it’ll rain really hard outside.