Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         whole fish -- trout sea bass
                        -- perch
   4                    fresh green chiles -- diced
   6      cloves        garlic -- chopped
   2      tablespoons   Thai fish sauce -- (nam pla)
   4      tablespoons   lime juice
     1/2  cup           chicken stock
   2                    green onions -- cut in half
                        lengthwise
   2      stalks        lemon grass -- (heart
                        section only)
                        cilantro sprigs -- for
                        garnish

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.