Tiger Mike's "How to Steam Rafidah Aziz"

Dear Nic,

Please try and make sure that the moistness of the flesh of the Napoleon Wrasse is retained and that the flavour of the herbs and spices permeates through.

1 Napoleon Wrasse, about 750 g
2 tbsps rice wine - Shao Hsing Hua Tiao Chiew
1/2 tsp salt
1/2 tsp white pepper
3 tbsps fish sauce (Thai)
1/4 cup lime juice
2 stalks lemon grass (heong mau), crushed and cut into large pieces
1/4 cup sliced onions
2 garlic cloves,crushed
2 spring onions (chung), sliced in halves and crushed
4 fresh chili padi , crushed
1/4 cup of sweet basil leaves (heong fah choi)
1/4 cup slivered galagal (lam keong)

* Do not slash the fish
* Place the wrasse in a steaming plate. Spread the remaining ingredients evenly over it.
* Steam for 25 minutes. Serve with your favourite dipping sauce.

Serve 4. Good Luck,Bro!!

Tiger Mike's Sauce For Gung Chet Nam Pla

Paul,
Am giving you my personal recipe first. I'll try and compare with a Malaysian Thai officer friend's with whom I get to feel no pain frequently. He is a good Thai chef by hobby. Here goes:

8 garlic cloves, minced
10 chili padi, minced
2 tbsps finely chopped coriander roots and leaves
1/4 cup of Thai fish sauce
1/4 cup of lime juice
2 tbsps of sugar

Blend the whole lot, then fridge it for a while. Serve 4. If your kaki-s are gelee about the prawns, sock to them steamed crabs ( 10 mins in the steamer ) with the shell intact.