Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         whole fish -- trout sea bass, perc
   4                    fresh green chiles -- diced
   6      cloves        garlic -- chopped
   2      tablespoons   Thai fish sauce (nam pla)
   4      tablespoons   lime juice
     1/2  cup           chicken stock
   2                    green onions -- cut in half lengthwi
   2      stalks        lemon grass -- (heart section only)
                        Cilantro sprigs -- for garnish

Preparation:

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.