Recipe - Thai Country-Style Steamed Fish In Garlic Lime Sauce

1 pound Whole fish trout sea bass
Perc
4 Fresh green chiles minced
6 Cloves garlic chopped
2 tablespoon Thai fish sauce (nam pla)
4 tablespoon Lime juice
One half cup Chicken stock
2 Green onions cut in half
Lengthwi
2 Stalks lemon grass (heart
Section only)
Cilantro sprigs for
Garnish

Scale and clean fish, then rinse with cold water. Pat dry with paper
towels. Make diagonal slashes (almost to the bone) 2 inches apart on both
sides of fish. Set fish on a heatproof plate that is at least 1 inch
smaller in diameter than your wok . Mix together chiles, garlic, fish
sauce, lime juice and chicken stock. Adjust for a predominantly sour taste.
Pour over fish. Scatter green onions and lemon grass over fish. Fill wok
with 2 inches of boiling water. When it comes to a full boil, set fish
plate on rack or trivet. Cover tightly. Reduce heat to mediumhigh and
steam for 12 minutes. If meat by the bone is opaque white, fish is done.
Garnish fish with cilantro and serve with cooking juices. Accompany with
steamed rice. Serves 4 wi th other entrees.

Recipe By : Joyce Jue

From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 0800

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip