Thai Lime-Garlic Steamed Fish (Print version)

Silky steamed whole fish drenched in a bold Thai lime-garlic sauce with bird's eye chilies and cilantro. Ready in 30 minutes, naturally gluten-free, and lighter than anything from a restaurant.

# Ingredients:

For the fish

01 - 1 whole sea bass or red snapper, about 1.5 lb (680 g), scaled and gutted
02 - 2 stalks lemongrass, bruised and cut into thirds
03 - 1/2 teaspoon salt
04 - 1 teaspoon vegetable oil (for the steaming plate)

For the lime-garlic sauce

05 - 1/2 cup (120 ml) chicken stock or fish stock
06 - 1 tablespoon palm sugar or light brown sugar
07 - 3 tablespoons fish sauce
08 - 4 tablespoons fresh lime juice (from about 3 large limes)
09 - 8 cloves garlic, finely minced
10 - 4 to 6 Thai bird's eye chilies, thinly sliced (fewer for less heat)
11 - 3 tablespoons fresh cilantro leaves, roughly torn
12 - 2 tablespoons Chinese celery leaves or additional cilantro (optional)

# Instructions:

01 - Make 3 diagonal score cuts through the skin on each side of the fish, cutting about halfway to the bone. Stuff the belly cavity with the lemongrass pieces and rub the outside with the salt.
02 - Place a rack or trivet in a large wok or pot. Add about 1 inch of water, keeping the level below the rack. Lightly oil a heat-safe plate large enough to hold the fish. Bring the water to a full rolling boil over high heat.
03 - Set the fish on the oiled plate and carefully lower it onto the rack. Cover tightly and steam over high heat for 8 to 12 minutes. Check at 8 minutes: the fish is done when the flesh at the thickest point pulls cleanly from the backbone, or registers 145°F (63°C) on an instant-read thermometer.
04 - While the fish steams, combine the stock and palm sugar in a small saucepan over medium heat. Stir until the sugar dissolves completely, about 2 minutes. Remove from heat but keep the broth hot.
05 - Place the minced garlic and sliced chilies in a small bowl. Pour the hot sugared stock directly over them and stir. Add the fish sauce and fresh lime juice and stir to combine.
06 - Transfer the steamed fish to a serving platter. Pour the sauce evenly over the fish and let it pool around the sides. Scatter the cilantro and Chinese celery leaves on top. Serve immediately with steamed jasmine rice.

# Good to know:

01 - Best served immediately while the sauce is warm and fragrant.
02 - Use only freshly squeezed lime juice. Bottled juice flattens the sauce.

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