Pla kapong neung manao

Method

1. 1 Make three diagonal cuts on each side of the whole sea bass, then stuff its belly with lemongrass.
2. 2 Place chopped Chinese celery slices on the plate, then place the fish on top, allowing a slight gap to be made under the fish's belly.
3. 3 Crush garlic and green chilies, then mix with fish sauce, lemon juice, sugar, and chicken broth to make the steaming liquid.
4. 4 Pour the steaming liquid around the fish, not directly onto it. Pouring it on the fish will make the outside salty while the inside remains bland.
5. 5 Steam over high heat for 14 minutes, until the meat separates from the backbone; overcooking will render the fish mushy.
6. 6 Pour the sauce from the plate over the fish, then sprinkle with parsley and add fresh lemon juice.

With an appliance

• Microwave 35 min

  Replace step 5: loosely cover the sea bass dish and cook at 700 W for 9 minutes, then rest for 2 minutes to allow the bone-closed area to cook evenly; step 6 remains unchanged.