4 medium size snapper or other firm white fish cutlets
5 cm piece fresh ginger, cut into fine shreds
2 cloves garlic, chopped
2 tsp chopped red chilies
2 tb sp finely chopped coriander stalks
3 spring onions, cut into shreds, each 4 cm long
2 tb sp lime juice
lime wedges for serving
Line a bamboo steaming basket with banana leaves or baking paper. (The steaming basket is lined for this dish so the the fish will not stick or taste of bamboo).
Arrange the fish cutlets in the base of the basket and top with ginger, garlic, chilies and coriander stalks. Cover and steam over a wok or large pan of boiling water for
Remove the lid and sprinkle the spring onions and lime juice over the fish. Cover the basket and steam for 30 seconds or until fish is cooked.
Serve immediately with wedges of lime and steamed rice that has been garnished with onions or herbs.