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.