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Ingredients
  • 1 to 1 ½ lb very fresh whole fish (for example red snapper, trout, perch or bass), cleaned and gutted
  • 2 stalks lemongrass (bottom portion only)
  • 8 to 12 cloves (200 grams) garlic, chopped
  • 10 to 12 Thai chili peppers (prik kee noo), sliced
  • 2 to 3 red chili peppers (fresno), sliced
  • 1 Tbsp chopped cilantro root or 1 ½ Tbsp chopped cilantro stems
  • 3 Tbsp fish sauce
  • ¼ cup fresh-squeezed lime juice
  • 1 tsp white sugar
  • ¼ cup chicken broth (or ½ cube Knorr Chicken Bouillon mixed with ¼ cup water)
  • Banana leaf (optional) or aluminium foil
Steps
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