Ingredients for Steamed Fish With Lime and Chilli

• 4 large garlic cloves, crushed

• 2 tablespoons chopped coriander stems plus coriander leaves for garnish

• 1 tablespoon chopped green Thai chillies

• 2 tablespoons (or more) fresh lime juice

• 2 tablespoons Thai fish sauce (nam pla)

• 1 tablespoon sugar

• Pinch of freshly ground white or black pepper

• 1 whole head-on black bass or rainbow trout (1 1/2-900g ), cleaned, scored to the bone on both sides in 1" intervals

• 2 tablespoons low-salt chicken broth

• 1 lime, cut into thin rounds

• Steamed jasmine rice

• A large bamboo steamer

In a clay mortar, lightly pound garlic, coriander stems, and chillies with a wooden pestle until a coarse paste forms. Add 2 tablespoons lime juice, fish sauce, sugar, and pepper; mix with a spoon to combine. (Alternatively, pulse in a mini-processor until a loose paste forms.) Set sauce aside.

Place fish on a plate that will fit inside the steamer with some wiggle room; pour reserved paste over. In a wide pot, add water to a depth of 1". Bring to a boil. Transfer fish on plate to steamer. Set steamer over pot and pour chicken broth over fish. Cover; steam fish until cooked through, 12-15 minutes.

Using 2 large spatulas, transfer fish to a serving platter. Spoon juices on plate in steamer over fish. Drizzle with lime juice, if desired. Garnish with lime slices and coriander leaves. Serve with steamed rice.

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