FOR THE DIPPING SAUCE
2 tbsp fish sauce
1 tbsp Cooks’ Ingredients Yuzu Juice
1 tbsp rice vinegar
2 tsp caster sugar
1 red Thai chilli, finely chopped
1 clove garlic, peeled and crushed
FOR THE FISH
4 whole sea bass, scaled and gutted
1 bunch salad onions, finely shredded
Thumb-sized piece ginger,
peeled and shredded
1. Combine all of the ingredients for the dipping sauce with 2 tbsp of boiling water in a bowl and stir until the sugar has completely dissolved. Set aside to cool.
2. Make three slashes along the length of each side of each fish and stuff with the white parts of the salad onions and the shredded ginger. Arrange in a steamer or bamboo basket lined with baking parchment set over a pan of boiling water and steam for 15 minutes or until the fish are cooked through.
3. Garnish with the green parts of the salad onions and serve with the dipping sauce, accompanied with steamed Thai sticky rice.