Thai Steam Pomfret with Lime

In my recent trip to BKK, we ate nonstop, having 4-5 meals a day. We visited hawker shops, small eateries, floating market, even a 7-11 for ready-made frozen meals. Upon coming home, i realised we didn't try any Steam Fish with Lime & Chili. So below is an improvised version.

• Fresh pomfret / garoupa or tilapia slices (gutted)
• 8 slices of ginger
• 2 tbsp oil

      Spice Paste (Pounded with a pestle & mortar):

• 1 stalk lemon grass, with outer layers removed & sliced thinly
• 4 chili padis (bird's eye chili), deseeded & sliced thinly
• 2 kaffir lime leaves, with spine removed & sliced thinly
• 2 tbsp lime juice
• 1 clove garlic, minced

      Sauce:

• 1 tsp sugar
• 1 tbsp fish sauce
• Half cup of chicken stock
• (Optional for garnishing: Fried garlic / Chopped flat leaf parsley)

1. Rub the fish & its cavity with salt, and rinse with water. Make 3 diagonal slits on each side, to help it cook faster.
2. Place 2 ginger slices inside the cavity, and the remaining slices at the bottom of a steel dish. Place the fish on top of the ginger slices (to prevent the fish from sticking to the dish when it's cooking).
3. Boil some water in a wok, and place the fish dish inside and cover. Steam the fish for 10-12 minutes, depending on the size of the fish. Discard any excess liquid from the dish after it is steamed.
4. (While steaming the fish) Heat a small saucepan with 2 tbsp oil, and fry the (spice paste) until fragrant about 2 minutes. Pour the (sauce) in and cook for a further 2-3 minutes. 
5. When the fish is cooked, pour the hot soup over the fish and garnish with some fried garlic or parsley. Serve immediately.

     (Tip 1: You can buy a bottle of fried garlic, and garnish any dish in a jiffy)
     (Tip 2: Try not to add too much lime juice in as it would over power the soup.)