Thai Steamed Fish

Honestly, I actually am appreciating the steaming style to cooking (Hong Kong Style Steamed Fish, Teowchew Steamed Fish & Nyonya Steam Fish). I won't say quick and easy, but potentially, don't you think the healthiness and can be quite a basic cooking technic? I reckon. And when Thai dishes are a concern, us being the Malaysians who love Thai food (Tom Yum Fried Rice, Thai Green Fish Curry, Seafood Tom Yum Soup & Thai Fish Noodle Soup)? Pretty much nothing much should I say? Moreover, most of the staples already at home when you cook Thai food every now and then? I believe so (Thai Chicken Green Curry, Thai Carrot Soup, Thai Vegetable Curry & Shrimp Pad Thai). So, how do we go about making this Thai Steamed Fish? Not as straightforward as those simplified versions because there's two levels. Firstly steaming the fish alongside eggplant and then making the sauce before tipping onto fish. Still, I believe Thai Steamed Fish is rather achievable. I mean not a brain cracker if you follow this nava-k's recipe. Thai Steamed Fish. Steamed to a perfect texture seabass and seated in a spicy, tangy and aromatic sauce/gravy, garnished with coriander leaves and chilli curls.

Ingredients

1 whole seabass/siakap (450g) - scale and clean the fish, Make 2 deep incisions on both sides of the fish.

1 medium size eggplant - cut into two and 1 inch length.

1 inch ginger - slice into medium size pieces 

(A)

1 lemongrass - smashed

Red or birds eye chillies (as needed) - smashed

2-3 kaffir lime leaves - sliced thinly

2 tbsp oil

(B) For the sauce

1 tsp powdered palm sugar

1 1/2 tbsp fish sauce
2 pieces (or as needed) of dried tamarind skin (asam keping)

1 cup water
Salt for taste (use sparingly as fish sauce is salty)

Garnishing

Coriander leaves

Chilli curls

Method

Rub a little salt all over the fish and stuff ginger into the incisions. 

Steam fish with egglant over high heat until cooked.

Remove from steamer and drain off excess liquid/the drippings.
Place fish and eggplant on a slightly deep serving plate. 
Keep aside. 

Heat oil and fry ingredients listed in A until fragrant.

Add ingredients listed in B.

Simmer to heat through. 
Pour sauce over fish and garnish with coriander leaves and chilli curls.