Ingredients:
- 2 or more white fish fillets or steaks (halibut, snapper, or cod work well and are readily available)
- 1/2 cup chicken (or vegetable) broth
- 3 Tbsp. white wine (or cooking wine)
- 1 Tbsp. rice vinegar (or substitute another type of vinegar)
- 2 tsp. brown sugar
- 1 Tbsp. soy sauce or tamari
- 2 Tbsp. fish sauce (available in tall bottles at Asian/Chinese stores)
- 1 stalk lemongrass, lower stalk sliced finely (with outer leaves and lower bulb removed) - OR 2 Tbsp. frozen, prepared lemongrass (For more about lemongrass, see: Buying and Preparing Lemongrass.)
- 1 red (or substitute green) chilli, de-seeded and finely sliced
- 1-2 Tbsp. sesame oil
- 1 tsp. corn starch or arrowroot powder dissolved in 3 Tbsp. cold water (for thickening)
Toppings:
- 1 thumb-size piece galangal (or ginger), sliced into long and thin matchstick-like pieces
- 3 spring onions, cut long and thin
- 2 Tbsp. coconut or canola oil (you can also use olive, almond, or another good-tasting, healthy oil)
- handful of fresh coriander sprigs
- Prepare fish by rinsing it, then patting it dry with a cloth or paper towel
- Salt the fish on both sides and then rub with sesame oil
- Set in your baking dish while you prepare the sauce and other ingredients.
- Pound or process lemongrass slices (a food processor works well). Add this to the broth and wine in a pot over medium-high heat.
- Allow to come to a boil. Cook for 5 minutes, or until lemongrass is soft.
- Turn down heat to minimum and add vinegar, sugar, soy sauce, fish sauce, and chili.
- Do a taste test for salt - if not salty enough, add more fish sauce. Note: sauce needs to be fairly salty in order for the combined sauce and fish to taste its best.
- Add the cornstarch or arrowroot powder and stir until slightly thickened. Remove from heat.
- Put the fish in the steamer
- Pour 1/3 to 1/2 of the lemongrass sauce over fish. Set the rest aside, but keep it warm.
- Sprinkle the galangal (or ginger) and spring onions over fish.
- Cover the steamer (or wok/pot) and steam at high heat for 10-15 minutes. Fish is done when inside is easy to flake and white (no longer transparent). Thicker fillets may take as long as 20 minutes. Be sure to check your wok, pan or pot from time to time and add more water as needed, ensuring it doesn't boil dry.
- Remove the fish from the steamer. Place on a serving platter (or simply keep it in the cassarole/baking dish, if desired).
- Warm the oil very slightly and then pour over the fish.
- Surround fish with remaining sauce.
- Sprinkle with sprigs of fresh coriander and spring onion, and serve with plenty of Thai jasmine rice. For those who like it hot, Thai chili sauce may be served on the side.
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