Ingredients
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4 Thai chilies, chopped with seeds and ribs removed and reserved
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4 shallots, chopped with peels reserved
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1 tablespoon fish sauce
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1 tablespoon mild chili powder
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1 teaspoon cumin powder
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Juice of 2 limes
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3 cloves garlic, minced with peels reserved
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3 inch piece ginger, peeled and chopped, with peels reserved
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2 stalks lemongrass, tough outer leaves removed, finely chopped
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2 tablespoons coriander seeds
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4 6-ounce red snapper fillets, skin on
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2 baby bok choy, cut into 6 pieces lengthwise
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4 sprigs cilantro, chopped
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1 lime, quartered
Directions
- Make a paste by combining the chilies, shallots, fish sauce, chili powder, cumin, lime juice, garlic, ginger, lemongrass and coriander in a blender and puree until smooth. Place the snapper on a platter. Brush the paste all over the snapper and let sit, refrigerated, for 30 minutes.
- Bring a large pot of water to a boil. Add the reserved seeds and ribs from the chilies and peels from the ginger, garlic and shallots to the water. Place a steamer basket on the pot. Place the bok choy in the base of the steamer basket and layer with the fish. Cover and steam until cooked through, about eight minutes.
- Remove the bok choy and snapper from the steamer and sprinkle with the cilantro. Serve with lime quarters.
