Summary

Ingredients

• 1 fish (sea or river perch), cleaned and gutted
• 100 ml lime juice
• 2 tablespoon chilli pepper (s), chopped
• 2 tablespoon garlic, chopped
• 2 tablespoon fish sauce
• 1 tablespoon soy sauce, light
• 1 tablespoon coriander root, chopped
• 4 spring onions, cut into pieces approx. 5 cm long
• 200 ml chicken broth
• 4 stalks coriander green

For the dip:

• 2 cloves garlic)
• 5 chilli pepper (s), red
• 1 teaspoon coriander root
• salt
• 2 tablespoon fish sauce
• 2 tablespoon lime juice
• some sugar
• 2 tablespoon coriander greens, chopped

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Instructions

1. Mix the chopped chilli pepper, lemon juice, soy sauce, coriander root, garlic, fish sauce and soy sauce in the chicken broth. The taste should be sour.
2. Now put about 5 cm of water in a wok with a steamer insert (a normal, large pan with a tightly fitting lid will do the same) and bring to the boil. Place the fish on a plate and cut several times on both sides with a sharp knife. Spread the coriander stalks around it. Pour the sauce over the fish and steam for approx. 10 minutes in a wok with a steamer insert. Then add the spring onions and steam for another 2 to 3 minutes.
3. For the dip, crush the peeled garlic with the chilli peppers, salt and coriander roots in a mortar. Mix in the fish sauce, lime juice and sugar and season to taste. Add the coriander greens and season to taste. Serve with the fish.