Prepare the Fish

• Rinse the fish and pat it dry. Make 2-3 diagonal slits on both sides of the fish to allow the flavours to penetrate. Place the bruised lemongrass inside the cavity of the fish (optional for extra aroma).

Steam the Fish

• Place the fish in a steamer or on a heatproof plate that fits into a steamer.
• Steam the fish over medium heat for 15-20 minutes, or until the fish is fully cooked and the flesh flakes easily.

Make the Lime and Chilli Sauce

• While the fish is steaming, prepare the sauce. In a small bowl, mix the lime juice, fish sauce, palm sugar, garlic, and chillies. Stir until the sugar dissolves.
• Taste the sauce and adjust the flavours as needed. You should achieve a balance of sour, salty, spicy, and sweet.

Serve the Fish

• Once the fish is cooked, transfer it to a serving plate.
• Pour the lime and chilli sauce over the fish, making sure to cover it evenly.
• Garnish with fresh coriander and lime slices.
• Serve immediately with steamed rice and fresh vegetables.