1 whole seabass
5 stalks lemongrass (bottom half only, smashed, and cut into chunks)
1 cup chicken stock (good, or fish stock, fresh or canned)
2 tablespoons palm sugar (finely chopped)
8 tablespoons lime juice
6 tablespoons fish sauce (here's my preferred fish sauce)
2 heads garlic (chopped)
Thai chilies (to taste, finely chopped)
25 sprigs cilantro (chopped)
2 stalks Chinese celery
1. Cut off the top halves of the lemongrass, bruise, and stuff the lemongrass into the cavity of the fish. Steam the fish over high boiling water for about 10 - 15 minutes depending on the size of your fish.
2. In a saucepan, heat the chicken stock until it comes to a boil, and then toss in the sugar, reduce heat, and boil until the sugar is completely dissolved. Pour the mixture into a bowl and set aside.
3. Mince the garlic, chilies, and cilantro, and mix into the chicken stock soup, along with fish sauce and lime juice. Stir gently and then taste test. Make sure it's sour, and balanced with a hint of sweetness.
4. When the fish is fully steamed, transfer it to a serving platter, garnish with Chinese celery, and place the fish on the platter. Gently scoop on all the sauce over the fish, putting most of the garlic and chilies on the top of the fish.