Whole Red Snapper with Roasted Tomato Sauce
Chef Joshua Walker flavors the snapper here with ginger, lemongrass and kaffir lime, then steams it on a plate to collect the tangy juices; it’s excellent served over rice. The accompanying sauce, called tomato jeow in Laos, is also great on everything from roast chicken or pork to scrambled eggs. Slideshow: How to Roast Whole Fish
The dipping sauce can be refrigerated for 1 week.
It is important to use fresh (not dried) kaffir lime leaves here. They are available at Asian supermarkets; if sold frozen, defrost before using.