Source: dLife

Light steamed fish with a fiery mint chile sauce.

Servings

1 tsp peanut oil
1.5 lb red snapper , whole fish, cleaned
1 tbsp fresh lemongrass , minced
2 tbsp ginger root slices , equal to 5 thin slices
0.5 medium limes , sliced
1 oz fresh mint , chopped (equal to 1/3 cup)
0.33 cup fresh lime juice
2 tbsp shallots, chopped
1 oz chopped fresh green hot chile , equal to 2 tablespoons
1 tbsp fish sauce
1 medium garlic cloves
1 oz fresh mint , sprigs (optional)

1 Coat both sides of fish with peanut oil. Put lemon grass, ginger, and lime slices inside body of fish. Pour about 1 inch of water in a large shallow roasting pan. Put a steaming rack in pan and put pan on two burners on the stove and let water boil.
2 Lay fish on rack, place lid on pan, lower heat, and simmer 18 minutes or until fish is flaky. Move fish to a serving platter.
3 Mix together mint, lime juice, shallot, chile, fish sauce, and garlic and spoon over fish. Top with mint sprigs.

Any kind of fish with a light flavor can be used in this, such as tilapia, halibut, or trout.