Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           fish stock
     1/4  cup           dry sherry
     1/4  cup           low sodium soy sauce
   3      stalks        fresh lemongrass -- crushed
   2      tablespoons   peeled fresh ginger -- finely chopped
   1                    chili pepper or 1/4 teaspoon crushed red
                        pepper
     1/4  cup           chopped scallions
  12      large         fresh shiitake mushroom caps
   1      small         bok choy -- washed and sliced
                        into wedges
     1/4  cup           unsweetened coconut milk
   1      teaspoon      Thai red curry paste
   1 1/2  pounds        whole sea bass -- scales removed,
   1      heads         on and gutted
   1      recipe        saffron basmati rice

Preparation:

Combine the fish stock, dry sherry and soy in a large skillet and bring to a boil and then reduce to a simmer. Crush the lemon grass with the back of a knife to release its oils and chop the ginger. Add the lemongrass, ginger and all remaining ingredients except the fish to the simmering liquid and continue to simmer gently for 15 minutes. The skillet should be large enough so that when the fish is placed in a bamboo steamer, the steamer basket nestles over the skillet tightly. Place lettuce leaves on steamer basket and lay whole sea b ass on bed of lettuce. After placing the whole fish in the bamboo steamer and the steamer is nestled over the simmering liquid, cover the basket with a bamboo cover, lower the heat to a gentle simmer and steam gently for 8 to 9 minutes. When completely cooked, remove from the heat, place the fish on a bed of the bok choy and mushrooms and strain the broth. Discard the lemon grass, and ladle a little of the broth over the top. Scatter the more chopped scallions freely as a garnish.