Sea Bass Steamed with Lemon Grass and Chili Coconut Broth

1. 1

   Combine the fish stock, dry sherry and soy in a large skillet and bring to a boil and then reduce to a simmer.

2. 2

   Crush the lemon grass with the back of a knife to release its oils and chop the ginger.

3. 3

   Add the lemongrass, ginger and all remaining ingredients except the fish to the simmering liquid and continue to simmer gently for 15 minutes.

4. 4

   The skillet should be large enough so that when the fish is placed in a bamboo steamer, the steamer basket nestles over the skillet tightly.

5. 5

   Place lettuce leaves on steamer basket and lay whole sea bass on bed of lettuce.

6. 6

   After placing the whole fish in the bamboo steamer and the steamer is nestled over the simmering liquid, cover the basket with a bamboo cover, lower the heat to a gentle simmer and steam gently for 8 to 9 minutes.

7. 7

   When completely cooked, remove from the heat, place the fish on a bed of the bok choy and mushrooms and strain the broth.

8. 8

   Discard the lemon grass, and ladle a little of the broth over the top.

9. 9

   Scatter the more chopped scallions freely as a garnish.

* Per serving · 4 servings · Values may vary.