Catfish by Sai Hseng and Nang Yord Ying

Catfish by Sai Hseng and Nang Yord Ying
Photo #24

First, gut the fish to remove the entrails, then rub in salt and vinegar.

Put some garlic, ginger, green onion, salt, MSG together and
pound them to pulp, or use a blender.

The pulp is stuffed inside the fish which is then folded in half,
the head touching the tail, and tied together with string.

Place the fish inside a pot immersed in oil and cook over medium heat.