1 red snapper (small to medium size)
1 stalk lemongrass (chopped)
500 ml water (for steaming)
garnish:
1 pc red spur chili (chopped)
5-6 pcs coriander leaves
1 pc lime (chopped)
sauce:
5 tbsp lime juice
3 tbsp fish sauce
2 tsp sugar
2 tbsp garlic (coarsely chopped)
2 tbsp chili (coarsely chopped)
4 slices galangal
Pour hot and sour sauce over the fish and garnish with lime, coriander leaves and red spur chilies before serving.