You Need: (Serves 4)
- 1 whole snapper (about 750g), cleaned
- 2 stalks fresh lemon grass, chopped or 1 teaspon dried lemon grass soaked in hot water until soft
- 4 slices fresh ginger
- 1 fresh green chilli, halved
- 4 kaffir lime leaves, crushed
- 8 fresh coriander plants
Lime & Garlic Sauce
- 2 fresh red chillies, seeded and chopped
- 2 fresh green chillies, seeded and chopped
- 3 cloves garlic, chopped
- 1 tablespoon shredded fresh ginger
- 250ml (1 cup) fish stock
- 90ml (1/3 cup) lime juice
- 1 tablespoon Thai fish sauce
Method:
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.
Half fill a wok with hot water. Bring to the boil. Place fish on a wire rack and place above water. Cover wok. Steam for 10-15 minutes or until flesh flakes when tested with a fork.
To make sauce, combine red and green chillies, garlic, finger, stock, lime juice and fish sauce in a small saucepan over a low heat. Bring to simmeringand simmer for 4 minutes.
To serve, transfer fish on to a serving plate. Spoon over sauce.