Steamed Fish in Lime Sauce (Pla Neung Ma-Now ปลานึ่งมะนาว) | Cook Thai with Mumu

Steaming is the best way to cook fish, and what compliments it well? The Thai spicy lime sauce of course! You can cook whole fish for impressive look, or just fillet for convenient.
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Ingredients (makes the amount in video)
1) White Fish: whole or fillet (about 200 g. / 7 oz.)
2) Lime Juice: 6 tablespoons
3) Chilli: Up to you (I use two for the sauce and 1 more for decoration)
4) Coriander: 1-2 stems (chopped)
5) Sugar: 3.5 teaspoons
6) Fish Sauce: 2 tablespoons
7) Garlic: 5-6 cloves (minced)
8) Water: 5 tablespoons (I use water from steamed fish, but you can also use just regular water)
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Thai name of all ingredients in case you want to show to Thai shop keeper: 1) ปลาเนื้อขาว (ปลากะพง) 2) น้ำมะนาว 3) พริกชี้ฟ้า 4) ผักชี 5) น้ำตาล 6) น้ำปลา 7) กระเทียม 8) น้ำจากปลานึ่ง
Allergen advice: fish (fish & fish sauce)