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Step 1
Pat snapper dry with paper towel and season with salt flakes. Place on a wire rack over a tray and stand at room temperature for 1 hour to dry. When ready, stuff knotted lemongrass into the cavity and insert the remaining stalk through mouth and into its cavity.
Step 2
Place garlic, coriander roots and chillies in a large mortar and pestle with 1 tsp salt flakes and pound to a rough paste. Add palm sugar and pound until well incorporated. Add fish sauce and lime juice and season to taste.
Step 3
Heat a large wok half full with water over high heat. When boiling, place a large bamboo steamer over the top with a lid. Place snapper on a plate that fits inside steamer. Steam fish until cooked (20-25 minutes); rest for 5 minutes.
Step 4
Remove plate from steamer and wipe off excess water. Spoon over paste, scatter with chopped coriander leaves, finger limes and lime slices and serve with rice to the side.