• 375 g/12 oz pomfret, cleaned and gutted

• 1 teaspoon salt

• 1 lemon grass stalk, cut into 3 pieces

• 15 small red and green chilies

• 1 coriander root, finely chopped

• 3 garlic cloves, finely sliced

• 3 tablespoons Thai fish sauce

• 2 tablespoons light soy sauce

• ground dried chili, to serve

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Method:

1. Cut diagonal slashes on each side of the fish and rub the salt all over it to firm it up. Leave for 2 minutes, then wash off the salt.

2. Place the fish on a plate, arrange the lemon grass on top, put it into a steamer, and steam for 35-40 minutes.

3. Meanwhile, chop the chilies very finely and put them into a small bowl with the coriander, garlic, fish sauce and soy sauce and stir thoroughly.

4. To serve, pour the sauce over the fish and serve with the ground chili on the side.