Thai Steamed Fish with Garlic & Lime Juice

Recipe sourced: Veronica's Kitchen

Ingredients:

1 whole fish about 600g to 700g (sea bass or red snapper or any fish)

1 stalk lemongrass, torn

Sauce:

4 cloves garlic, chopped

6 chili padi (you can put more if you want more spicy)

4 tbsps lime juice

2 1/2 or 3 tbsp fish sauce (adjust to your taste)

2 tsp fine sugar

4 tbsp chopped coriander leaves

1/2 cup chicken stock

Method:

Clean the fish, score the fish with 3 to 4 diagonal incisions on each side of the fish.

Place the fish onto a deep dish and steam over rapidly boiling water for 10 minutes (or 80% cooked).

Make the sauce while the fish is steaming

For sauce:

Boil chicken stock and sugar till just boil.

Remove away from heat.

Add in the sauce ingredients except coriander leaves.

Open the lid pour the sauce over the fish and continue to steam for 5 to 8 minutes or the fish is fully cooked.

Sprinkle coriander leaves and more chili padi, serve hot.