Preparation:
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 heat-proof 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 medium-high 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 with other entrees. |
