Steamed redfish

Chop and finely chop the shallots. Peel garlic. Cut pepper by half, remove seeds and chop finely. Cleaning the forest onions. Cut white part into rings, cut green part into 2 cm slanted pieces. Remove the outer leaves of lemongrass, mince the stem. Clean leek and winter root, halve in length and cut into thin slices. Bouillon tablet roast in 2 cups of boiling water.

Bring low water to the boil in 2 pans. Place fish fillets on 4 pieces of baking paper. Spread the leek, carrot, shallot, lemongrass and rings of spring onions. Sprinkle the fish with 3 tablespoons of broth and close the packages well. Stir in each pot or steam basket and put 2 fish packages in it. Place the lid on the colander and cook the fish in about 10 minutes. Meanwhile, press out garlic. Season the lime juice, fish sauce, pepper pieces and sugar. Place fish packages on plates and unfold. Sauce over fish and garnish with pieces of spring onions.