I first fell in love with this dish in Bangkok. The fish was so fresh and tender. And the taste was right on the spot, a little sour, but also spicy and sweet. And my guests loved it! They said it is such an addictive taste. So today, I’m gonna share my addictive taste with you. And hope you will enjoy it as my guests did. -Monita

Ingredients

Prep Time: 30 min / Cook Time: 30 min / 3-4 people

1 whole Tilapia or Branzino, 2lbs

5 stalks lemongrass, bottom half only, smashed and minced (a few big chunk)

2 big piece of ginger, thumb size

2 cup vegetable stock (homemade or store-bought)

1/4 cup coconut sugar

1 cup lime juice

3/4 cup fish sauce

4 heads of garlic, minced

1 bunch cilantro, minced

2 – 3 Thai red chilies, finely chopped, (optional, depends on how spicy you like)

4 stalks Chinese celery, cut into 1-inch pieces (optional for garnish, if you couldn’t get it, use cilantro instead )

Vegetable stock (simmer for an hour)

1 carrot

1 onion3

4 heads of garlic

1-2 stalks of celery

Tools needed: 

A big steamer

Directions

1. Prepare the fish. Make sure it’s scaled and gutted, and then score the fish with 3 diagonal incisions on each side. Slice up the lemongrass and the ginger, and stuff the pieces into the cavity of the fish. Place the fish on celery leaves (this will help it to not stick to the plate).

2. Put cilantro, and any remaining herbs, on top of the fish.

3. Steam the fish over high boiling vegetable stock for about 10 minutes depending on the size of your fish. (Reference: for 2 lbs of Tilapia – steam on high heat with 10 mins; For 1 lbs of Branzino – steam on high heat with 5 mins).

4. In a saucepan, heat the stock until it comes to a boil, and then toss in the coconut palm sugar until it’s fully dissolved. Then toss in the fish sauce, garlic, lime juice, cilantro and Thai chilies. Mix well and test the taste. Make sure it’s a little sour, but balanced with a hint of sweetness and spicy.

4. When the fish is fully steamed, transfer it to a serving platter with the soup.  Place Chinese celery on the bottom of the platter, and gently pour all the sauce over the fish, putting most of the garlic and chilies on the top of the fish. PS: This goes very well with steamed Jasmine rice!