Thai style steamed fish

Ingredients

• 1 whole seabass/siakap (450g) - scale and clean the fish, Make 2 deep incisions on both sides of the fish.
• 1 medium size eggplant - cut into two and than 1 inch length.
• 1 inch ginger - sliced into medium size pieces
• (A)
• 1 lemongrass - smashed
• Red or birds eye chilies (as needed) - smashed
• 2 pieces dried tamarind skin (asam keping)
• 2-3 kaffir lime leaves - sliced thinly
• 2 tbsp oil
• (B) For the sauce
• 1 tsp sugar
• 1 1/2 tbsp fish sauce
• 1 cup water
• Garnishing
• Coriander leaves
• Chili curls

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Preparation

• Rub a little salt all over the fish and stuff ginger into the incisions.
  
  Steam fish with egglant over high heat until cooked.
  
  Discard excess liquid from the fish and keep aside.
  
  When oil is heated, fry ingredients A until fragrant.
  
  Add in the sauce ingredients (B).
  
  Once boiling, pour over fish and eggplant.
  
  Garnish with chili and coriander leaves.

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