Steamed Snapper With Vietnamese Sauce

• 1/2 cup fish sauce (good quality)
• 2 None limes, 1 juiced, 1 sliced thinly, plus extra lime wedges to serve
• 4 None bird's eye chilies, sliced, plus extra to garnish
• 1/2 tsp sugar
• 1 None whole snapper, cleaned, scaled, trimmed
• 1 (1 1/2 inch) piece fresh ginger, finely sliced
• 4 sprigs fresh cilantro, plus extra leaves to serve
• None None sliced cucumber and sliced spring onion, to serve

1. In a bowl, combine fish sauce, lime juice, chilies and sugar. Set aside until ready to use.
2. Score fish in the thickest part at 1 inch intervals on both sides. Stuff each cavity with ginger, lime slices and cilantro. Season.
3. Place a large steamer basket over a wok of rapidly simmering water. Arrange fish on a heatproof plate or baking paper in the steamer. Cover and steam for 10-12 mins, until flesh flakes easily.
4. Transfer fish to a serving platter and top with cucumber, cilantro, spring onions and chili. Spoon sauce over top. Serve with lime wedges.

fish sauce, chilies, sugar, snapper, fresh ginger, cilantro, cucumber

Taken from recipes-plus.com/api/v2.0/recipes/36181 (may not work)