INGREDIENTS
1 whole fish, about 1 to 2 pounds (barramundi, sea bass, red snapper, tilapia), gutted, scales and gills removed
3 stalks lemongrass
1/2 cup chicken or fish stock
1 tbsp finely chopped palm sugar (or brown sugar)
1/4 cup lime juice
3 tbsp fish sauce
8 to 12 garlic cloves, chopped
Thai chilies to taste, finely chopped
1/4 cup cilantro, chopped
DIRECTIONS
Prepare your steamer.
Score the body of the fish with 3 diagonal cuts on each side. Cut off the top half of the lemongrass, bruise the bottom stalks well, and place them inside the cavity of the fish.
Steam the fish over boiling water over med-high heat for about 10 to 15 minutes, depending on the size of the fish.
In a small saucepan, heat the stock to a boil, add the sugar, lower heat and stir until the sugar is dissolved.
Remove from heat and pour the stock into a bowl. Add the fish sauce and lime juice.
Mince the remaining ingredients and add it to the sauce. Stir well.
Place the fish on a serving dish with edges. Gently pour the sauce over the fish, keeping most of the garlic, coriander, and chilies on top of the fish.
Serve with Jasmin rice.
(Source: Cultureatz)
