Ingredients

• 4 large garlic cloves, crushed
• 2 tablespoons chopped cilantro stems plus cilantro leaves for garnish
• 1 tablespoon chopped green Thai chiles
• 2 tablespoons (or more) fresh lime juice
• 2 tablespoons Thai fish sauce (nam pla)
• 1 tablespoon sugar
• Pinch of freshly ground white or black pepper
• 1 whole head-on black bass or rainbow trout (1 1/2-2 pounds), cleaned, scored to the bone on both sides in 1" intervals
• 2 tablespoons low-salt chicken broth
• 1 lime, cut into thin rounds
• Steamed jasmine rice
• Special equipment: A large bamboo steamer

Instructions

1. In a clay mortar, lightly pound garlic, cilantro stems, and chiles with a wooden pestle until a coarse paste forms. Add 2 tablespoons lime juice, fish sauce, sugar, and pepper; mix with a spoon to combine. (Alternatively, pulse in a mini-processor until a loose paste forms.) Set sauce aside.
2. Place fish on a plate that will fit inside the steamer with some wiggle room; pour reserved paste over. In a wide pot, add water to a depth of 1". Bring to a boil. Transfer fish on plate to steamer. Set steamer over pot and pour chicken broth over fish. Cover; steam fish until cooked through, 12-15 minutes.
3. Using 2 large spatulas, transfer fish to a serving platter. Spoon juices on plate in steamer over fish. Drizzle with lime juice, if desired. Garnish with lime slices and cilantro leaves. Serve with steamed rice.