1kg whole pink snapper
2 cloves garlic, peeled and sliced
2 large green limes, sliced thinly
4 green chillies, chopped
2 tablespoons of fish sauce
Juice from 2 large green limes
1 teaspoon of sugar
Water of chicken stock to taste
1 small bunch each of fresh mint leaves, fresh coriander leaves and Thai sweet basil leaves
Wash cleaned snapper thoroughly and make two horizontal slashes in the body. Rub a pinch of salt and pepper all over and into the belly cavity.
Stuff the belly cavity with half of the garlic slices, lime slices and chopped green chillies. Leave the rest aside for garnishing later.
Bring a wok, half-filled with water, to the boil.
In the meantime, roll the whole limes on a kitchen counter pressing down to release the juices inside. Cut into half and squeeze juice into a cup. Add fish sauce, sugar and enough water or stock to make a cup.
Pluck leaves only from the fresh mint and coriander. Tear basil leaves into small pieces. Put herbs aside. They should fill about two cups.
When water in the wok is boiling, place fish in a deep dish that can fit into the wok. Pour fish sauce mixture over and steam, covered, for 8 mins. Serve at once garnished lavishly with the fresh herbs and the rest of the garlic, chilli and lime slices.
Served this way, this steamed fish makes a pretty dish, is tasty and has not an ounce of extra oil added. Just offer a lightly-dressed salad or sauteed greens on the side to make a complete meal. Add no rice!
