Fish steamed with pandan and lemongrass (pla nung takrai)

Steaming is a brilliant way to deal with a large, whole fish, although you do need a very large saucepan and bamboo steam basket to accommodate it. This recipe will work equally as well with plate-sized fish (about 400 g each) and you don’t have to stick with snapper, either. Use bream, barramundi, perch, coral trout or any other white-fleshed fish you prefer. Just cook them for 12 or so minutes less.