Steamed Snapper With Vietnamese Sauce - cooking recipe

Ingredients

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

Preparation

In a bowl, combine fish sauce, lime juice, chilies and sugar. Set aside until ready to use.
Score fish in the thickest part at 1 inch intervals on both sides. Stuff each cavity with ginger, lime slices and cilantro. Season.
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.
Transfer fish to a serving platter and top with cucumber, cilantro, spring onions and chili. Spoon sauce over top. Serve with lime wedges.