Thai-style steamed red snapper recipe
 This fragrant and easy red snapper dish can be cooked in under 15 minutes and is full of sweet, salty and sharp flavours. 4 red snapper fillets, pin-bones removed and skin lightly slashed on 2 fillets 4 red snapper fillets, pin-bones removed and skin lightly slashed on 2 fillets 1 green chilli, diced2 tbsp chopped coriander stalks6 raw king prawns, shells removed1½ tbsp Thai fish sauce2cm/1in fresh root ginger, grated2 garlic cloves, chopped1 tbsp tamarind paste1 tsp brown sugar1 lime, juice only 1 green chilli, diced 2 tbsp chopped coriander stalks 6 raw king prawns, shells removed 1½ tbsp Thai fish sauce 2cm/1in fresh root ginger, grated 2 garlic cloves, chopped 1 tbsp tamarind paste 1 tsp brown sugar 1 lime, juice only 2 limes, juice only1 tsp crushed coriander seeds100ml/3½fl oz white wine2 lemongrass sticks, finely shredded1 shallot, peeled and chopped1 garlic clove, smashed150g/5½oz unsalted buttersalt and freshly ground black pepper 2 limes, juice only 1 tsp crushed coriander seeds 100ml/3½fl oz white wine 2 lemongrass sticks, finely shredded 1 shallot, peeled and chopped 1 garlic clove, smashed 150g/5½oz unsalted butter salt and freshly ground black pepper 4 king prawns1 tbsp olive oil1 red bird's-eye chilli, finely choppedcoriander cress, to garnish 4 king prawns 1 tbsp olive oil 1 red bird's-eye chilli, finely chopped coriander cress, to garnish Method To make the filling, blend all of the ingredients in a food processor or blender to a rough paste. Spread the filling on the flesh side of 2 of the red snapper fillets, and place the other fillets on top, skin-side up. Tie with string in 4 places so they don’t fall apart or curl up while cooking. Place a steamer over a pan of simmering water. Put the fish fillets onto a plate and place inside the steamer. Cover and steam for 6–8 minutes, or until cooked through.To make the lemongrass sauce, place all of the ingredients, except the butter, in a saucepan and bring to the boil. Cook until the liquid is reduced to 1–2 tablespoons. Slowly whisk in the butter until it is melted and incorporated. Strain the sauce into two warmed bowls and season with salt and pepper. To make the prawns, heat the oil in a frying pan over a high heat. Add the prawns and the chilli and stir fry for a few minutes until the prawns are cooked through.Remove the string from the red snapper and place into the bowls. Dot the cooked prawns around the fish and garnish with the coriander cress. To make the filling, blend all of the ingredients in a food processor or blender to a rough paste. To make the filling, blend all of the ingredients in a food processor or blender to a rough paste. Spread the filling on the flesh side of 2 of the red snapper fillets, and place the other fillets on top, skin-side up. Tie with string in 4 places so they don’t fall apart or curl up while cooking. Spread the filling on the flesh side of 2 of the red snapper fillets, and place the other fillets on top, skin-side up. Tie with string in 4 places so they don’t fall apart or curl up while cooking. Place a steamer over a pan of simmering water. Put the fish fillets onto a plate and place inside the steamer. Cover and steam for 6–8 minutes, or until cooked through. Place a steamer over a pan of simmering water. Put the fish fillets onto a plate and place inside the steamer. Cover and steam for 6–8 minutes, or until cooked through. To make the lemongrass sauce, place all of the ingredients, except the butter, in a saucepan and bring to the boil. Cook until the liquid is reduced to 1–2 tablespoons. Slowly whisk in the butter until it is melted and incorporated. Strain the sauce into two warmed bowls and season with salt and pepper. To make the lemongrass sauce, place all of the ingredients, except the butter, in a saucepan and bring to the boil. Cook until the liquid is reduced to 1–2 tablespoons. Slowly whisk in the butter until it is melted and incorporated. Strain the sauce into two warmed bowls and season with salt and pepper. To make the prawns, heat the oil in a frying pan over a high heat. Add the prawns and the chilli and stir fry for a few minutes until the prawns are cooked through. To make the prawns, heat the oil in a frying pan over a high heat. Add the prawns and the chilli and stir fry for a few minutes until the prawns are cooked through. Remove the string from the red snapper and place into the bowls. Dot the cooked prawns around the fish and garnish with the coriander cress. Remove the string from the red snapper and place into the bowls. Dot the cooked prawns around the fish and garnish with the coriander cress.