2 red snapper fillets, 160 g each
4 large cloves of garlic
4 red bird's eye chili
½ a green lime
3 tbsp fresh lime juice
2 tbsp light fish sauce
¾ tsp white sugar
10 g fresh coriander leaves, picked
First, roughly chop the garlic and bird’s eye chilli.
Thinly slice the lime.
Trim the lemongrass of its outer leaves and top half, leaving the bottom 4 inches, lightly smash the bulb with the back of a knife.
Mix the garlic, chilli, lemongrass, lime slices, lime juice, fish sauce and sugar in a small bowl.
Prepare a steamer.
Place the fish fillets on the steamer dish, and pour the sauce over.
Steam for 6-8 mins until opaque and just firm, and remove from the steamer.
Do not overcook the fish, it will be firm and flake easily when done.
Serve hot as cold steamed fish is never nice.