4 whole plate-sized bream, scaled, gilled and gutted 
⅔ cup fish sauce 
⅓ cup lime juice
2 teaspoons grated palm sugar
4 cloves garlic, finely chopped
4 small green chillies, finely sliced
½ bunch coriander leaves, roughly chopped
2 tablespoons lemon juice

Steamed jasmine rice, to serve

Half fill a wok or large saucepan with water and bring to the boil.

Place a plate in a steamer basket, or line with baking paper.

Rinse the belly cavity of the fish, rub away any black lining and pat dry with paper towel. Cut several deep slashes into the thickest part of both sides of the fish.

Combine the fish sauce, palm sugar, lime juice, garlic, chilli and half the coriander.

Place fish into steamer. Place steamer over wok or saucepan, cover and steam for 10-12 minutes until the fish is opaque and flesh flakes easily when tested with a fork.

Remove the plate from the steamer and drain off any excess liquid. Pour the fish sauce mixture over the fish and sprinkle with remaining coriander.

Serve immediately with steamed jasmine rice.