For the marinade, cut the ginger, shallots, lemongrass, garlic and leek into slices, add the remaining ingredients and allow to cool. Put the pork fish in this broth and leave to cool for 24 hours. Remove the meat and pat dry. Boil the marinade and reduce it to 1/3 of the liquid. Strain it through a sieve.
Boil down the pitted and diced prunes with the gravy and the reduced marinade to a creamy sauce.
Cut the cabbage into strips, make 4 to 5 min in salted water, quench in iced water. Remove the peel from the ginger, dice very finely and sauté in oil or butter. Add the blanched savoy cabbage strips, cook for a few minutes and season with salt, pepper and sugar.
Fry the small cooked, peeled potatoes in clarified butter until appetizing. Season with salt and pepper.
Meanwhile, fry the pork fish with oil in the hot frying pan briefly all around, then for 14 min in the oven heated to 160 ° C form. Do not season with pepper anymore and season with salt, it is seasoned enough by the marinade. Cut diagonally into slices.
Serve: In the middle of the plate, put a big spoonful of cabbage, spread the potatoes evenly all around. On top of the cabbage, place 3 or 4 slices of pork fish, and arrange the fried potatoes evenly all around. Cover everything with a
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