Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Whole fish -- trout sea bass
Perc
4 Fresh green chiles -- diced
6 Cloves garlic -- chopped
2 tb Thai fish sauce (nam pla)
4 tb Lime juice
1/2 c Chicken stock
2 Green onions -- cut in half
Lengthwi
2 Stalks lemon grass -- (heart
Section only)
Cilantro sprigs -- for
Garnish

Scale and clean fish, then rinse with cold water. Pat dry with paper
towels. Make diagonal slashes (almost to the bone) 2 inches apart on
both sides of fish. Set fish on a heat-proof plate that is at least 1
inch smaller in diameter than your wok . Mix together chiles,
garlic, fish sauce, lime juice and chicken stock. Adjust for a
predominantly sour taste. Pour over fish. Scatter green onions and
lemon grass over fish. Fill wok with 2 inches of boiling water. When
it comes to a full boil, set fish plate on rack or trivet. Cover
tightly. Reduce heat to medium-high and steam for 12 minutes. If meat
by the bone is opaque white, fish is done. Garnish fish with cilantro
and serve with cooking juices. Accompany with steamed rice. Serves 4
wi th other entrees.

Recipe By : Joyce Jue

From: Emory!hpclbis.Cup.Hp.Com!juliar#sdate: Thu, 17 Mar 94 16:11:22
~0800

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