-
1
Make the Tomato Sauce In a skillet, toast the garlic, chiles and three-quarters of the tomato over moderately high heat, turning, until lightly charred all over, 3 minutes for the garlic and chiles and 7 minutes for the tomato; let cool.
-
2
Transfer to a blender, add the fish sauce and remaining tomato and puree until nearly smooth.
-
3
Season the tomato sauce with salt.
-
4
Make the Steamed Fish Fill a flameproof medium roasting pan with 1 inch of water and set a rack in the pan.
-
5
Make 5 parallel slashes to the bone on each side of the snapper.
-
6
Lightly season the fish inside and out with salt.
-
7
Stuff the ginger in the slashes, then stuff any remaining ginger inside the cavity along with the lemongrass and lime leaves.
-
8
Set the fish on a large rimmed heatproof plate and set it on the rack; the water should not touch the plate.
-
9
Make the Steamed Fish In a bowl, whisk the fish sauce, lime juice, sugar and chiles.
-
10
Pour the sauce over the fish.
-
11
Cover the pan tightly with foil and bring the water to a boil.
-
12
Steam the fish until opaque throughout and the meat flakes easily, 10 to 12 minutes.
-
13
Carefully remove the foil and transfer the fish and its juices to a platter.
-
14
Garnish with basil and serve with the roasted tomato sauce and rice.
