Ingredients
500g snake-head mullet
50g liquid lard
200g tomato
25g fennel
50g spring onion
50g vinegar (or fermented cooked rice)
1 tonkin mangosteen, grilled and peeled
To taste: fish sauce, seasoning, salt, mixed vegetables, chili.

Preparation
Scale and clean fish; remove fin and gills; wash and cut into pieces; season with some salt; set aside to marinate.

Wash fennel and spring onion; cut the green part and fennel into pieces, slice the white part; cut chili into slices; wash mixed vegetables and soak in slightly saline water, then drain.

Heat the fat in a preheat pot; par-fry fish and transfer to a plate; add wedges of tomato to the pot and stir; pour in 1500ml water and bring to the boil.

Add mangosteen, wine vinegar and fish; cook, covered, over low heat. When fish is done, add fish sauce and seasoning, spring onion and fennel; remove from heat; ladle into a large bowl. Serve hot with mixed vegetables and chili.