INGREDIENTS
- 1 whole sea bass (800g)
- 1/3 tsp salt
- 3 stalks of lemongrass, use 15cm from root end
- 220ml chicken or fish stock
- 2 coriander roots
- 20g Thai palm sugar
- 80g garlic, chopped
- 60g shallots, thinly sliced lengthwise
- 7 chilli padi (20g)
- 50ml fish sauce
- 60ml lime juice
- 40g fresh coriander (with stems)
METHOD
- Rinse the sea bass and pat dry. Rub the salt all over the fish including the cavity.
- Stuff the cavity with lemongrass.
- Place the sea bass in the fridge. Remove from the fridge 15 minutes before steaming it.
- To prepare the lime and chilli dressing, bring chicken or fish stock to a boil in a saucepan.
- Add the coriander roots and simmer over low heat for five minutes.
- Add the palm sugar, garlic and shallots and allow the mixture to reach a simmering boil.
- Add the chillies, fish sauce and lime juice.
- Turn off the heat. Bring the dressing to a simmering boil just before the fish is cooked.
- Place the fish with its belly flaps splayed out, on a piece of parchment paper (35cm by 25cm) on a steaming plate.
- Cover and steam for 12 to 13 minutes. The eyes of the fish should turn an opaque white when cooked. Use a fine skewer to pierce the thickest part of the fish. The meat should give way easily if it is cooked through.
- Transfer the fish onto a serving dish and pour the dressing over the steamed fish. Garnish with coriander.