Chili Lime Fish

• 1/3 cup sweet chili sauce
• 2 tsp lime zest
• 2 tbsp lime juice
• 1 (4 inch) stalk fresh lemongrass, chopped coarsely
• 2 None spring onions, sliced thinly
• 1 None fresh small red Thai chili, sliced thinly
• 4 None whole small white fish, cleaned, scored 3 times on each side
• 1 None banana leaf, trimmed into 4 (12 inch) squares
• 1/4 cup coarsely chopped fresh cilantro leaves

1. Whisk together chili sauce, lime zest, lime juice, lemongrass, onions and chili in a large bowl. Add fish and turn to coat. Cover and refrigerate for 1 hour.
2. Using tongs, dip banana leaves, 1 at a time, in boiling water. Remove immediately. Rinse under cold water until cool then pat dry.
3. Place banana leaves on a clean work surface. Place 1 fish on each leaf. Fold opposite corners of banana leaves over fish to enclose. Secure each parcel with butcher's twine.
4. Arrange parcels in 1-2 large bamboo steamer baskets. Steam over simmering water for 20 mins. Serve fish sprinkled with cilantro.

sweet chili sauce, lime zest, lime juice, fresh lemongrass, spring onions, chili, white fish, banana leaf, fresh cilantro

Taken from recipes-plus.com/api/v2.0/recipes/35689 (may not work)