6 large Bele leaves (blanched for 30 seconds) 1 Whole Fish approximately 20-30cm in length(scaled and gutted) 1 handful of Lemon Grass 4 Lemons (cut into wedges) ½ cup of fresh Basil or Tamole (local Purple Basil) 2 pieces of Ginger (about 2 inches in size, sliced very fine) 1 Garlic Bulb (peeled and crushed) 2 pieces of Turmeric (thumb size, sliced very fine, leave skin on) 1 cup of Spring Onions (chopped) 6 tablespoons of Light Soya Sauce 2 tablespoons of Sesame Oil
Fill the cavity of the fish with lemon grass, lemon wedges, basil and half of the garlic and ginger.
Wrap the fish in bele leaves, place more lemon grass on top of bele then wrap in foil or banana leaves. Place this on a baking tray, and steam for 45 minutes at 170 degrees Celsius in a preheated oven. Remove from oven and take out of the foil or banana leaves. The bele leaves can be taken off before consumption or left on depending on what you prefer.
Place the thin strips of fresh turmeric, ginger, garlic on the steamed fish. Heat the soy sauce and the sesame oil in a small pan then pour over the fish, finish with chopped spring onions.