1 Whole Red Snapper Fish
1 Lemongrass, smashed
28 g Garlic, smashed
20 g Ginger, smashed and quartered
2 Leek, 4cm lengths
50 ml Cooking Oil
Tauco Sauce :
25 g Tauco
15 g Garlic, coarsely chopped
15 g Ginger, julienned
20 g Leek, thinly sliced oblique
1 Pcs Lime, juiced
30 g Champignon or Shitake Mushroom
250 ml Water
8 g Fish Sauce
7 g Chicken Stock Powder
5 g Sugar
4 g Sesame Oil
20 g Leeks, thinly sliced
17 g Big Red Chilies
5 g Coriander Leaves
Clean the fish and remove its guts.
In a steaming plate, add smashed lemongrass, ginger, garlic and leek. Steam the fish for about 25 minutes, depending on size over medium heat.
Set the fish aside and remove all the spices.
While the fish is steaming, saute ginger and garlic until fragrant.
Add in the mushrooms and saute until it shrivels.
Add tauco, leek, water, fish sauce, chicken stock powder, sugar, sesame oil, lime juice and bring it to a boil.
Garnish with leek, red chilies, coriander and lime.
Best served hot.