Wrasse with Chillies and Lime Juice

THE WRASSE IS one of the most popular saltwater fish in Asia, appreciated for its soft and yielding texture. The way that the Thais would treat such a delicate fish is to steam it, dressing it with this not-so-delicate sauce. Parrot fish, red snapper or any white-fleshed fish could be used successfully. Scoring the fish enables faster and more even cooking.