Pla Nung Horapa

• 2 pounds red snapper fillets
• 1 teaspoon galangal root chopped
• 1/2 tablespoon lemongrass
• 6 each red chili peppers
• 2 tablespoons red onion chopped
• 1 tablespoon fish sauce nam pla
• 1 teaspoon kaffir lime leaves
• 1/2 cup basil

1. Chop coarsely--the Galanga, lemon grass, onions, chilies and soy beans in a blender or food processor (add a tbsp of water if necessary).
2. Wash, clean and pat dry the fish well.
3. Cut 3 to 4 deep slits crosswise on both sides and cover with the spice mixture pushing the mixture into the slits.
4. Place the dressed fish in a platter deep enough to accommodate extra liquid when the fish is cooked.
5. Place the platter in the steamer.
6. Sprinkle basils and Kaffir lime leaves.
7. Place 2 pieces of paper towels over the top but not on the fish to catch any excess moisture while steaming.
8. Cover and steam over high heat for 20 minutes or until fish is fully cooked.
9. Serve immediately with cooked rice.

red snapper, galangal root, lemongrass, red chili peppers, red onion, fish sauce, lime leaves, basil

Taken from recipeland.com/recipe/v/pla-nung-horapa-46760 (may not work)