Fresh Thai Steamed Fish

• 1 whole sea bass
• 2 stalks of lemongrass, bottom half only
• 3-4 kafir lime leaves
• 1 head garlic, chopped
• 2 Thai chilies, to taste, finely chopped
• ½ bunch coriander, chopped
• 6 pieces of sliced galangal
• Sesame oil

The Sauce

• A tsp of vegetable oil
• 2 Tbsp garlic
• 2 spring onions, chopped
• 1 Tbsp light soy sauce
• 1 Tbsp fish sauce
• 1 Tbsp brown sugar
• 1 Tbsp lemon juice

1. Slice the galangal, lemongrass, and spring onion

2. Finely chop the red chillies, coriander, kaffir lime leaves, and coriander. Mix them all together in a mixing bowl and set aside.

3. Mix the sauce ingredients in a small bowl

4. Stuff the fish with the sliced galangal and lemongrass. Cover the top of the fish with the mix of chopped vegetables.

5. Set a large wok or steaming pan up with a steamer stand and fill it with boiling water to a third of the way up the sides.

6. Place the fish plate into the wok or pan, cover with a lid, and steam for 7–12 minutes, until cooked (see Tip). Remove and set aside, place a handful of coriander and the sliced spring onions on top of the steamed fish.

7. Heat the vegetable oil in a frying pan until smoking-hot. Carefully pour the hot oil over the spring onion and fish to sizzle, then spoon over the sauce mixture and serve.