Whole Thai Steamed Sea Bream

• 2 None large fresh red chilies, seeded, chopped
• 2 cloves garlic, finely chopped
• 1 tbsp finely chopped fresh ginger
• 1/2 tbsp brown sugar
• 1/2 tbsp fish sauce
• 1 tbsp chopped fresh cilantro roots
• 1 tsp vegetable oil
• 3/4 cup chicken or fish stock
• 1 tbsp lime juice
• 4 None small whole sea bream
• 1 None small red pepper, thinly sliced
• 4-5 sprigs fresh cilantro, leaves picked

1. Blend or process chilies, garlic, ginger, sugar, fish sauce and cilantro roots until smooth. Heat oil in a saucepan over medium heat. Cook chili paste, stirring, until fragrant. Add stock and lime juice. Simmer for 5 mins, or until sauce thickens slightly.
2. Meanwhile, cut 3 slits in the thickest part of 1 side of each fish. Line a bamboo or metal steamer with a heatproof plate, banana leaves or parchment paper. Arrange fish in the steamer in a single layer. Steam fish, covered tightly, over a wok or pan of boiling water for 5 mins, or until flesh flakes easily. Transfer to serving plates and pour sauce over top.
3. Top fish with red pepper and cilantro leaves to serve.

fresh red chilies, garlic, fresh ginger, brown sugar, fish sauce, fresh cilantro roots, vegetable oil, chicken, lime juice, bream, red pepper, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/36002 (may not work)