Steamed Fish with Lime and Chile

Ingredients

• 2 tablespoons cilantro leaves chopped for garnish
• 2 servings jasmine rice steamed
• 4 large garlic clove crushed
• 1  lime cut into thin rounds
• 2 tablespoons juice of lime fresh ()
• 2 tablespoons chicken broth 
• 1.5 pounds rainbow-colored candy whole black cleaned
• 1 tablespoon sugar 
• 1 tablespoon thai chile green chopped
• 2 tablespoons thai fish sauce (nam pla)
• 1 pinch pepper white black freshly ground

Equipment

• pot
• spatula
• mortar and pestle

Directions

1. In a clay mortar, lightly pound garlic, cilantrostems, and chiles with a wooden pestle untila coarse paste forms.
2. Add 2 tablespoons lime juice,fish sauce, sugar, and pepper; mix with aspoon to combine. (Alternatively, pulse in amini-processor until a loose paste forms.)Set sauce aside.
3. Place fish on a plate that will fit insidethe steamer with some wiggle room;pour reserved paste over. In a wide pot,add water to a depth of 1". Bring to a boil.
4. Transfer fish on plate to steamer. Setsteamer over pot and pour chicken brothover fish. Cover; steam fish until cookedthrough, 12-15 minutes.
5. Using 2 large spatulas, transfer fish toa serving platter. Spoon juices on plate insteamer over fish.
6. Drizzle with lime juice,if desired.
7. Garnish with lime slices andcilantro leaves.
8. Serve with steamed rice.