Thai Steam Fish

Ingredients:
2 or more white fish fillet (or snapper & cod fish will do)

½ cup chicken broth

3 tbsp white wine (I used Chinese cooking wine)

1 tbsp rice vinegar

2 tbsp brown sugar

1 tbsp soy sauce

2 tbsp fish sauce

1 stalk lemongrass ~ sliced finely

1 red chili ~ sliced finely

1-2 tbsp sesame oil

1 tsp cornstarch ~ dissolved in 3 tbsp cold water

Garnish

1 thumb-size ginger ~ sliced like matchstick

3 spring onions

2 tbsp olive oil

Handful of fresh coriander sprigs

Directions:

1. Pound or process lemongrass slices.   Add into the chicken broth & wine in a pot over medium-high heat.  Allow to come to a boil.  Cook for 5 minutes until lemongrass is soft.
2. Turn down heat to minimum & add vinegar, sugar, soy sauce, fish sauce, and chili & sesame oil.  Do taste tests for salt – if not salty enough, add more fish sauce (Note: sauce needs to be fairly salty in order for the combined sauce & fish to taste its best).   Add cornstarch & stair until slightly thickened.  Remove from heat.
3. Place fish in a shallow casserole or baking dish that will fit inside your bamboo steamer or colander.  Make sure there is 1-2 inches of water in the bottom of the work.
4. Pour 1/3 – 1/2 of the lemongrass sauce over fish.  Set the rest aside but keep it warm.  Sprinkle the ginger & spring onion over fish.  Cover the steamer & steam at high heat for 10-15 minutes.  Fish is done when inside is easy to flake & white.
5. Remove the fish from the steamer.  Place on a serving platter.   Add olive oil over the fish.  Pour the remaining sauce & sprinkle with sprigs of fresh coriander & spring onion.   Serve with Jasmine rice.