- 2 tablespoons water
- 8 thin fillets trout, sole or any white fish
- 1 teaspoon salt, plus additional for sprinkling
- Parchment paper
- 10 cloves garlic, peeled
- 5 small Thai chiles or 1 jalapeño or serrano chile
- 1 cilantro root or stem
- 2 tablespoons sugar
- 2 tablespoons fish sauce
- 3 tablespoons lime juice
- 8 slices lime
- Cilantro leaves, for garnish
Preheat oven to 375° F.
Place water and fish in a large baking pan; sprinkle fish with salt. Cover with parchment paper and let steam in the oven until cooked, about 10 minutes.
While fish is steaming, make sauce. If using a mortar and pestle, pound garlic, peppers, cilantro root or stem and 1 teaspoon salt until smooth. Add sugar, fish sauce and lime juice and stir until sugar dissolves. If using a food processor or blender, blend garlic, peppers, cilantro root or stem, sugar, fish sauce and lime juice for about 30 seconds until smooth.
When fish is cooked, place on a serving dish with the steaming liquid. Pour sauce over fish, then garnish with lime slices and cilantro leaves.