Steamed Fish with Fresh Lime and Chili

Prepare the fish: Ensure your fish is cleaned, scaled, and scored on both sides (2-3 diagonal cuts per side) to help it cook evenly and absorb flavor. Place the fish on a heatproof plate that fits into your steamer.

Make the sauce: In a small bowl, combine the fresh lime juice, fish sauce, granulated sugar, minced garlic, and sliced bird's eye chilies. Stir until the sugar is fully dissolved. Add the chopped cilantro and chicken stock or water, then stir again.

Steam the fish: Bring water to a rolling boil in your steamer. Place the plate with the fish into the steamer. Arrange the thinly sliced ginger on top and inside the fish cavity.

Cook the fish: Cover the steamer and steam the fish for 15-20 minutes, or until the flesh is opaque and flakes easily with a fork. Cooking time will vary depending on the size and thickness of your fish.

Serve: Carefully remove the steamed fish from the steamer. Pour the prepared lime and chili sauce generously over the hot fish.

Garnish and enjoy: Garnish with extra fresh cilantro leaves and serve immediately with steamed jasmine rice.