Hot And Sour Steamed Fish - cooking recipe

Ingredients

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

Preparation

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.
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.
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.
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.