Course : Fish
Serves: 4
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1 pound whole fish -- trout sea bass, perc
4 Medium fresh green chiles -- diced
6 cloves garlic
2 tablespoons Thai fish sauce (nam pla)
4 tablespoons lime juice
1/2 cup chicken stock
2 Medium green onions -- cut in half lengthwi
2 stalks lemon grass -- (heart section only)
2 bunches Cilantro sprigs -- for garnish

Preparation / Directions:

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.

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