1 whole medium fish of choice (700 – 800g) (or fish filet)
3 Tbsp coarsely chopped garlic
3 Tbsp coarsely chopped bird’s eye chillies
1 Tbsp finely chopped coriander roots
3 Tbsp lime juice
2 Tbsp fish sauce
1 Tbsp pickled garlic water (liquid from jar of pickled garlic)
1 Tbsp white sugar
1/4 cup fresh coriander, chopped roughly
Directions
If using the whole fish, remove scales, guts, and trim (fins, tail, maybe head, as you prefer), then rinse your fish.
With a sharp knife, make 2-3 incisions on both sides of the flesh. Place it in a heatproof dish that will sit well in your steamer.
If using fish fillet place the fillet in a suitable size dish that can hold a bit of liquid when the fish is cooked. You can line the bottom of the dish with cabbage or Chinese celery leaves for aroma and to raise the fish for presentation.
Set your steamer to high heat (wait until the water is at a rolling boil) then carefully open the cover and place the fish dish in the centre. Steam the fish until cooked well. About 12-15 minutes for fillet, or 20-25 minutes for medium size whole fish.
Meanwhile, in a mixing bowl, mix together garlic, chilli, coriander roots, lime juice, fish sauce, pickled garlic water, and white sugar, stir until sugar is dissolved.
When the fish is cooked, carefully remove the whole dish from the steamer. Pour the sauce over the fish.
Sprinkle fresh coriander over the fish and serve (you can also garnish the fish with thin slices of lime and garlic).
