Score the fish with diagonal cuts on both sides. Cut each lemon grass stem into three and
lightly squash each piece with the end of the handle of a large knife. Put half of the lemon grass
in the middle of a large piece of foil and lay the fish on top. Put the remaining lemon grass and
half the coriander inside the cavity of the fish.
Mix the ginger, garlic, soy sauce, oil, fish sauce and chilli together in a bowl. Drizzle the
mixture over the fish and scatter the remaining coriander leaves over.
Enclose the fish in the foil and place in a bamboo or metal steamer over a large saucepan of
simmering water. Steam for 20-25 minutes or until the flesh of the fish is opaque and white.
Transfer the foil package to a large serving plate and open at the table. Serve the fish with
stir-fried Asian greens.