*  Exported from  MasterCook II  *

           THAI COUNTRY-STYLE STEAMED FISH IN GARLIC LIME SAUCE

Recipe By     : Joyce Jue
Serving Size  : 4    Preparation Time :0:00
Categories    : Asian                            Fish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         whole fish -- trout sea bass, perc
   4                    fresh green chiles -- diced
   6      cloves        garlic -- chopped
   2      tablespoons   Thai fish sauce (nam pla)
   4      tablespoons   lime juice
     1/2  cup           chicken stock
   2                    green onions -- cut in half lengthwi
   2      stalks        lemon grass -- (heart section only)
                        Cilantro sprigs -- for garnish


Scale and clean fish, then rinse with cold water. Pat dry with paper
towels. Make diagonal slashes (almost to the bone) 2 inches apart on both
sides of fish. Set fish on a heat-proof plate that is at least 1 inch
smaller in diameter than your wok .  Mix together chiles, garlic, fish
sauce, lime juice and chicken stock. Adjust for a predominantly sour
taste. Pour over fish. Scatter green onions and lemon grass over fish. 
Fill wok with 2 inches of boiling water.  When it comes to a full boil,
set fish plate on rack or trivet. Cover tightly. Reduce heat to
medium-high and steam for 12 minutes. If meat by the bone is opaque white,
fish is done.  Garnish fish with cilantro and serve with cooking juices.
Accompany with steamed rice. Serves 4 wi th other entrees. 

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NOTES : Thai cooks use an oval, metal pedestal plate, which comfortably
holds whole small fish weighing from one to 1 1/2 pounds. In the American
kitchen you can use a heat-proof glass pie plate or a shallow bowl that is
at least one inch smaller in diameter than your steamer. A 14-inch wok
with a dome- shaped cover makes a perfect steamer when fitted with a
Chinese steaming rack, a 12-inch round cake-cooling rack or a two-
inch-high trivet to support the pie plate or bowl. An alternative is to
use an ob long Dutch oven for steaming, and an oblong plate for the fish.
For the following recipe, use whole trout, sea bass, perch or red snapper.
If whole fish are not available, fish steaks and fillets are convenient
and just as delicious.  6/21/95 , San Francisco Chronicle.