A triumph of acidic and aromatic poaching. A whole fish is steamed rapidly to retain absolute moisture, then drowned in a bracing, fiercely sour, garlic-and-chili-laden lime broth.
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The Preparation. Score the thickest part of the fish deeply on both sides. Stuff the cavity with the bruised lemongrass stalks to perfume the flesh from the inside out.
The . Place the fish on a heatproof plate that will fit inside a steamer. over aggressively water for 10-15 minutes until the flesh turns opaque and flakes easily at the spine.
The Broth. While the fish steams, whisk together the fresh lime juice, fish sauce, dissolved palm sugar, massive quantities of minced garlic, and sliced chilies. The dressing must be intensely sour, salty, and spicy.
The Drowning. Carefully remove the plate with the cooked fish from the steamer (retain the juices that pooled on the plate). Immediately pour the cold, vibrant lime broth entirely over the hot fish.
The Garnish. Top generously with chopped cilantro. Place the plate over a small burner at the table to keep the broth while eating.
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