First of all you need to steam the fish.
|400||g||fish fillets (or one whole fish such as sole, sea bass, plaice or monkfish)|
|1||lime (thinly sliced)|
|chinese celery (to garnish)|
|steam with the fish|
|2||stalks of lemongrass (cut into 2 inch pieces)|
|2||T||coriander root (finely chopped)|
|2||T||garlic (finely chopped)|
|1||big, red chilli (cut in half lengthways and finely chopped)|
|20||red and green bird's eye chillies (finely chopped)|
First of all you need to steam the fish. Put the lemongrass, ginza, kaffir lime leaves and coriander root onto a plate and put the fish on top of these ingredients.
Pour over the white wine, sprinkle on the salt and sprinkle the Chinese celery over the fish. Steam the fish, covered, on a high heat, for about 15 minutes until it is cooked. Put all the ingredients for the sauce into a mixing bowl and stir well until they are thoroughly combined. The taste should be sweet, sour and spicy.
When the fish is cooked, put it onto a serving plate along with any juices that have accumulated during cooking. Pour the sauce over the fish and garnish with the lemon slices and some Chinese celery. Serve immediately