~ingredients:
- 1 sea bass (gutted and gills removed)
- 2 stalks lemongrass
- 1/2 cup chicken stock
- 1 tbsp sugar
- 4 tbsp lime juice
- 3 tbsp fish sauce
- 6-8 cloves garlic (sliced)
- 4 thai chilies (chopped)
- 1 bunch cilantro (chopped)
~instructions:
- Rinse your fish, making sure to clean the cavity. Pat dry, set aside.
- Cut the top half of the lemongrass, and peel the outside layers (2-3 layers).
- Cut into 2 inch pieces, and smash it to release the aromatics.
- Heat a wok filled with water, and place a steaming rack in the center. Once boiling, lower the fish onto the steaming rack and cover. Steam for 10 minutes.
- While the fish steams, heat up a small saucepan. Add in chicken stock with sugar, and stir until the sugar is dissolved.
- Add in the garlic, thai chilies, fish sauce, and lime juice. Simmer for 2-3 minutes. Taste and adjust seasoning if needed.
- When the fish is done, remove from the wok. There will be some fish juices from steaming the fish, which you can pour out.
- Add the cilantro to the serving dish, tucking some under the fish.
- Pour the sauce over the fish.
- Serve with rice, and enjoy!
we have food at home. 
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