Hot And Sour Steamed Fish

• 4 None whole bream (or sea bass), scored through thickest part of fish on both sides
• 1 None large banana leaf, cut into 4 (12 inch) squares (or foil instead)
• 4 None red bird's-eye chilies, thinly sliced
• 2 None fresh kaffir lime leaves, finely shredded
• 2 None spring onions, thinly sliced
• 2 tbsp fresh cilantro leaves
• 2 tbsp fresh Thai basil leaves
• 2 (4 inch) stalks fresh lemongrass, halved lengthwise then halved crosswise to make 8 pieces
• None None FOR THE LIME AND SWEET CHILI DRESSING
• 1/4 cup sweet chili sauce
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 2 tbsp peanut oil
• 1 clove garlic, minced
• 1/3 inch fresh ginger, finely grated

1. Place fish on a large baking tray. Whisk together ingredients for the lime and sweet chili dressing then pour 1/2 over fish. Cover and chill for 1 hour.
2. Meanwhile, using tongs, dip banana leaves, 1 piece at a time, into boiling water. Remove immediately and rinse under cold water. Pat dry with paper towels.
3. Place banana leaves (or foil) on a clean work surface. In a medium bowl, combine chilies, kaffir lime leaves, spring onions, cilantro and basil. Place 2 pieces of lemongrass on each leaf then arrange a fish over top. Sprinkle with herb mixture then fold opposite corners of banana leaf over to enclose center part of fish and secure with butcher's twine.
4. Arrange 2 parcels in a single layer in each of 2 steamer baskets. Steam, covered, over a wok of simmering water for 15 mins, or until fish is cooked through. Unwrap and drizzle with remaining dressing.

bream, banana leaf, red birds, fresh kaffir lime, spring onions, cilantro, basil, lime, sweet chili sauce, fish sauce, lime juice, peanut oil, clove garlic, ginger

Taken from recipes-plus.com/api/v2.0/recipes/34068 (may not work)