Hot and sour steamed fish

ingredients

• Hot and sour steamed fish

  • 4 medium whole bream
  • 1 large banana leaf
  • 4 fresh small red thai chillies, thinly sliced
  • 2 fresh kaffir lime leaves, finely shredded
  • 2 green onions, thinly sliced
  • 1/4 cup loosely packed fresh coriander leaves
  • 1/4 cup loosely packed fresh thai basil leaves
  • 2 x 10cm sticks fresh lemongrass
  • 1/4 cup (60 millilitres) sweet chilli sauce
  • 2 tablespoon fish sauce
  • 2 tablespoon lime juice
  • 2 tablespoon peanut oil
  • 1 clove garlic, crushed
  • 1 centimetre piece fresh ginger (5 grams), finely grated

method

• Hot and sour steamed fish

  • 1

    Place ingredients for lime and sweet chilli dressing in screw-top jar; shake well.

  • 2

    Score fish both sides through thickest part of flesh; place on large tray, drizzle with half of the dressing. Cover; refrigerate 1 hour.

  • 3

    Meanwhile, trim banana leaf into four 30cm squares. Using tongs, dip one square at a time into large saucepan of boiling water; remove immediately. Rinse under cold water; pat dry with absorbent paper.

  • 4

    Place leaves on work surface. In a medium bowl, combine chilli, lime leaves, onion, coriander and basil. Halve lemongrass sticks lengthways, then halve crossways to make 8 pieces.

  • 5

    Place two pieces of lemongrass on each leaf; place one fish on each. Top fish with equal amounts of the herb mixture. Fold opposite corners of the leaf to enclose centre part of fish; secure each parcel with kitchen string.

  • 6

    Place two parcels, in single layer, in large bamboo steamer; steam, covered, in two batches, over wok of simmering water about 15 minutes or until fish is cooked through. Unwrap fish; drizzle with remaining dressing.