INGREDIENTS

  • 12 oz fresh sea bass
  • fresh lime slices
  • 1/2 stalk lemongrass
  • 1 tsp capers
  • 2 kaffir lime leaves
  • 1 small, fresh, red chili
  • 1/4 cup leek
  • 1 large corn or banana leaf
  • sea salt (to taste)

 

PREPARATION

  • First set up a steamer. Fill with one inch of water and place over medium-high heat. 
  • To prepare the fish, first slice the lime. Cut off the bottom third of the lemongrass stalk and cut in half lengthwise. Thinly slice the chili on the bias and julienne the leeks. Gather the kaffir lime leaves and set aside.
  • You can cook the fish in one package, or you can cut it into two pieces and make individual packages - it's up to you.
  • Place the lime slices and capers in the middle of the banana or corn leaf and place the lemongrass over top. Season all sides of the fish with sea salt and place over the lemongrass. Place the kaffir lime leaves on top, followed by the chilies, lemon juice  and leeks. Fold the bottom of the leaf over top of the fish. Fold the sides over and roll to close.
  • Place the package into the steamer basket, with the opening on the bottom of the basket, so the package doesn't open during cooking.
  • Once the water is simmering, place the fish over the steamer and cover with a lid. Depending on the thickness and size of the fish, let steam for about 10 minutes.
  • Once done, you can either serve the package to each diner or you can open it and plate it first. Serve this dish alongside some grilled asparagus.