Steaming is one of the best methods of cooking fish. By leaving the fish whole and on the bone, maximum flavor is retained and the flesh remains beautifully moist. The banana leaf is both authentic and attractive, but you can use baking parchment.
Ingredients: (Serves 4)
1 large or 2 medium firm fish such as sea bass or grouper, scaled and cleaned
30 ml/2 tablespoons rice wine
3 fresh red chilies, seeded and thinly sliced
2 garlic cloves, finely chopped
2 cm/¾ in piece fresh root ginger, peeled and finely shredded
2 lemon grass stalks, crushed and finely chopped
2 scallions (spring onions), chopped
30 ml/2 tablespoons Thai fish sauce
Juice of 1 lemon
1 fresh banana leaf
For the chili sauce:
10 fresh red chilies, seeded and chopped
4 garlic cloves, chopped
60 ml/4 tablespoons Thai fish sauce
15 ml/1 tablespoon granulated sugar
75 ml/5 tablespoons fresh lime juice
Method:
Thoroughly rinse the fish under cold running water. Pat it dry with kitchen paper. With a sharp knife, slash the skin of the fish a few times on both sides.
Mix together the rice wine, chilies, garlic, shredded ginger, lemon grass and scallions in a non-metallic bowl. Add the fish sauce and lime juice and mix to a paste. Place the fish on the banana leaf and spread the spice paste evenly over it, rubbing it in well where the skin has been slashed.
Put a rack or a small upturned plate in the base of a wok. Pour in boiling water to a depth of 5 cm/2 inches. Lift the banana leaf, together with the fish, and place it on the rack or plate. Cover with a lid and steam for 10-15 minutes, or until the fish is cooked.
Meanwhile, make the sauce. Place all the ingredients in a food processor and process until smooth. If the mixture seems to be too think, add a little cold water. Scrape into a serving bowl.
Serve the fish hot, on the banana leaf if you like, with the sweet chili sauce to spoon over the top.
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