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Ingredients

Serves 4

• 1 fresh whole firm-flesh fish, such as red snapper, black bass, striped bass, or flounder (2 1/2 to 3 pounds and about 2 1/2 inches at the thickest part), cleaned and scaled (Ask your fishmonger to do this.)
• 2 large lemongrass stalks (2 ounces), woody ends removed, split lengthwise
• 1/4 cup loosely packed cilantro leaves, plus sprigs for garnish
• 1 piece (2 inches) fresh ginger, peeled and cut into julienne to yield 1/4 cup
• 1 to 2 limes, zested (2 tablespoons) and each lime halved
• 2 garlic cloves, thinly sliced lengthwise
• 4 scallions, julienned
• 2 tablespoons Asian fish sauce (such as nam pla)

Description

This Light And Healthy Steamed Whole Fish Recipe Is Part Of 'Martha Stewart\'s Cooking School.'

Martha Stewart