Steamed sea bass wrapped in banana leaves with green mango salad (Luke Nguyen)

Marinade

• 2 cm piece fresh galangal peeled
• 2 cm piece fresh turmeric peeled
• 1 stalk fresh lemongrass white part only, cut into slices
• 1 garlic clove
• ½ tsp red curry powder (see Tips)
• 1 tbsp vegetable oil
• 1 tbsp fish sauce

Nuoc cham dressing

• 2 garlic cloves
• 1 fresh bird's eye chilli trimmed and deseeded if preferred
• 60 g fish sauce
• 60 g white vinegar
• 125 g unsweetened coconut water
• 2 tbsp caster sugar
• 2 tbsp lime juice

Green mango salad

• 50 g green mango peeled and cut into julienne (5 mm)
• ½ pomelo peeled and segmented (see Tips)
• 5 fresh perilla leaves cut into slices (see Tips)
• 5 fresh Vietnamese mint leaves, cut into slices (see Tips)

Steamed fish

• 2 skinless sea bass fillets or other firm white fish fillets (approx. 100 g each)
• salt to season
• 2 banana leaves (40 cm long), softened, see Tips
• 500 g boiling water
• 5 dried goji berries rehydrated, for garnishing