1 shun hok fish
3 stalks lemongrass -
3 red chili padi - cut
5 green limes
5 garlics - sliced
Sauce
2 tbsp sugar
2 tsp fish sauce
Lime juice - used 5 green limes
Half bowl water
A dash of salt
Method
1. Steam fish for 2 minutes, there will be some liquid in the dish. Pour the liquid away.
2. Bruise the lemongrass with the back of a knife and cut half.
3. Arrange lemongrass, chili padi and garlics on and bottom of the fish.
4. Pour the sauce over the fish and continue steam for another 15 minutes or until cooked. - Serve -
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