泰式青柠蒸鲈鱼 Thai Steamed Sea Bass with Lime and Garlic (Pla Gapong Neung Manao)

材料:
鲈鱼 (去鳞去内脏)- 500 g
姜- 5 片
香茅 (下半段)- 2 支

酱汁:
蒜头 (剁碎)- 7 瓣
指天椒 (剁碎)- 2 根
青柠汁- 5 汤匙
鱼露- 3 汤匙
青柠皮- 1/2 汤匙
清水- 1 汤匙
白糖- 2 汤匙

装饰:
青柠片
芫荽

做法:
1. 将香茅和姜片拍扁后，塞入鱼肚。
2. 蒸锅加水煮至沸腾后，放入鱼，大火蒸约10分钟（视乎鱼的大小自行调整蒸煮时间）。
3. 蒸鱼的同时，将其余的材料混合均匀后，小火加热至微微沸腾，白糖完全溶化。依据自己的喜好调整酱汁的味道。
4. 当鱼蒸好后，把鱼汁倒掉，香茅和姜片去掉。
5. 将准备好的酱汁倒在鱼面，用青柠片和芫荽装饰即可。趁热享用。

备注:

刮青柠皮时，注意不要刮到白色的部分，不然会带苦味。

Ingredients:
Sea bass (scaled and gutted)- 500 g
Ginger- 5 slices
Lemongrass (bottom half)- 2 stalks

Sauce:
Garlic (finely chopped)- 7 cloves
Bird's eye chili (finely chopped)- 2 nos
Lime juice- 5 Tbsp
Fish sauce- 3 Tbsp
Lime zest- 1/2 Tbsp
Water- 1 Tbsp
Sugar- 2 Tbsp

Garnishing:
Lime slices
Coriander

Method:
1. Smash and stuff the lemongrass and ginger into the fish belly.
2. Bring a steamer to boiling, steam the fish over high heat for approx. 10 min depending on the size of the fish.
3. Meanwhile, prepare the sauce by mixing the rest of the ingredients together and bring to simmer until the sugar is completely dissolved. Adjust the taste to your preference.
4. Once the fish has done steaming, pour off the fish juice and remove the lemongrass and ginger.
5. Pour the sauce on the fish, garnish with lime slices and coriander. Serve while it is hot.

Notes:

When grating the lime zest, only grate the green part instead of the white part. Otherwise, it will give bitter note.