Fish with Lime and Garlic
|Whole fish||1 1⁄2 Pound, cleaned (750 Grams, Such As Sea Perch, Sea Bass, Coral Trout Or Snapper)|
|Lemon grass stalk/1 teaspoon dried lemon grass, soaked in hot water until soft||2 , chopped|
|Fresh green chili||1 , halved|
|Kaffir lime leaves||4 , crushed|
|Whole coriander||8 (Fresh Plants)|
|For lime and garlic sauce|
|Fresh red chilies||2 , seeded and chopped|
|Green chilies||2 , seeded and chopped|
|Garlic||3 Clove (15 gm), chopped|
|Shredded fresh ginger||1 Tablespoon|
|Fish stock/Chicken stock||8 Fluid Ounce (1 Cup Or 250 Milliliter)|
|Lime juice||4 Tablespoon|
|Thai fish sauce||1 Tablespoon (Nam Pla)|
1. Cut deep diagonal slits in both sides of the fish. Place lemon grass, ginger, the halved green chilli, lime leaves and coriander plants in cavity of fish.
2. Half fill a wok with hot water and bring to the boil. Place fish on a wire rack and place above water. Cover wok and steam for 10-15 minutes or until flesh flakes when tested with a fork.
3. To make sauce, place red and green chillies, garlic, ginger, stock, lime juice and fish sauce in a small saucepan, bring to simmering over a low heat and simmer for 4 minutes. To serve, place fish on a serving plate and spoon over sauce.