Thai Steamed Fish with Lemongrass Dressing

1 whole fish (such as sea bass), scaled and gutted
1 stalk lemongrass (divided)
1 thumb-sized galangal, sliced (plus some finely chopped)
2 garlic cloves, finely chopped
1 red chilli, finely chopped
2 kaffir lime leaves, finely sliced
Small handful coriander (stalks chopped, leaves reserved)
2–3 spring onions, cut into lengths
Vegetable oil

The Dressing
Juice of 1–2 limes
1 tablespoon fish sauce
1 tablespoon light soy sauce
1 teaspoon sugar (or palm sugar)
½ teaspoon sesame oil

PREPARATION

1. Finely chop a small portion of lemongrass and combine with garlic, chilli, galangal, lime leaves and coriander stalks.
2. Cut the remaining lemongrass into chunks and place into the cavity of the fish with sliced galangal.
3. Lay the fish on a heatproof plate and spread the chopped herb mixture over the top.
4. Prepare a steamer or wok with a rack and bring water to a boil.

COOKING

1. Place the fish into the steamer, cover and steam for 12–15 minutes until cooked through.
2. Check doneness by pulling the dorsal fin—it should come away easily.
3. Meanwhile, mix lime juice, fish sauce, soy sauce, sugar and sesame oil to make the dressing.
4. Once cooked, remove the fish from the steamer.
5. Scatter coriander leaves and spring onions generously over the fish.
6. Heat oil until smoking hot.
7. Carefully pour the hot oil over the herbs to release their aroma.
8. Finish by pouring the dressing over the fish and serve immediately.

School of Wok Tips

• Use fresh herbs for the best fragrance and flavour.
• Do not overcook the fish—it should remain tender and moist.
• Pour dressing at the end to keep flavours bright and fresh.
• Hot oil enhances aroma and slightly wilts the herbs.

FAQs

What fish works best for steaming?
Sea bass, snapper or any firm white fish works well.

Why pour hot oil over the herbs?
It releases their aroma and enhances the overall flavour.

Can I steam without a steamer?
Yes, use a wok with a rack and lid to create a simple steaming setup.