Thai Style Steamed Ocean Trout

• 250 g ocean trout fillets (per person)
• 2 kaffir lime leaves, roughly chopped (or 5 cm of lemongrass root)
• 2 cm knob fresh ginger, chopped into matchsticks
• 2 garlic cloves, chopped roughly
• 1 bunch fresh coriander, chopped with 5 cm of root stalk left intact (with roots)
• 2 small chilies, chopped with seeds
• 3 spring onions, cut into wedges
• 1/4 cup soy sauce
• 1 tablespoon fish sauce
• 1/2 teaspoon sesame oil
• 1 liter boiling water

1. in a double boiler, pour the water, soy sauce, fish sauce and sesame oil. bring to the boil.
2. add the ginger, garlic, sping onions, coriander roots, continue to boil for 5 minutes to infuse flavours.
3. put a plate big enough to hold the fish into a steaming basket, which will sit on top of the broth mixture.
4. place the fish on plate, skin side up.
5. cover the skin with the chopped corriander (leaves and roots) and the chillies.
6. put steaming basket on top of the broth and cover. allow to steam for 10-12 minutes depending on how well cooked you like your fish.
7. strain the stock and set aside. garnish the fish with boiled ingredients. season with salt and pepper.
8. reduce some of the broth and serve over fish.
9. best served with steamed jasmine rice.

trout, lime, ginger, garlic, fresh coriander, chilies, spring onions, soy sauce, fish sauce, sesame oil, water

Taken from www.food.com/recipe/thai-style-steamed-ocean-trout-190164 (may not work)