Live tilapia (1-2 lbs)
Cilantro or Thai basil
Sweet chili sauce like this
Eat me! Yum yum yum.
Wash the fish thoroughly. Rub some sea salt and lemongrass into the body of the fish. Make a few incisions along the body, and stuff with slices of galangal and scallions.
Steam in a steamer over a wok until the flesh is opaque. This will vary depending on the size of your fish, but it shouldn’t take more than 10 minutes or so. When it’s done, top with fresh cilantro or sweet basil leaves, and serve with sweet chili sauce in the bottle, or some soy sauce, sesame oil, and scallions if you want to do it more Chinese style.
My fish wouldn’t fit in the whole steamer, so I cut off the head (I know, so barbaric!) and steamed it in the second level of one of those bamboo steamers. But ideally you should cook it with the head on because it will be moister. The best parts are the belly, tail, and cheek. Yum! Good with white jasmine rice and some greens.