Thai Steamed Fish with Lime (pla nung manao)

1 whole fish (trout, bream, carp, mullet or salmon cutlets will do), about 1 1/2 lb., cleaned
1 whole lime, thinly sliced into very thin rounds
** I haven’t tried this with lemon but you may use it if limes aren’t available.
For the sauce:
2 garlic cloves, finely chopped
2 stalks of coriander with roots, finely chopped
small fresh red or green bird’s eye chilies, finely chopped
2 T. fish sauce
2 T. lime juice
1 t. sugar

Place the fish on a place and cover with lime rounds, bring some water to the boil in the bottom compartment of a steamer. When boiling, place the fish on its plate in the upper compartment and stead for 15 –20 minutes, depends on the variety. (i.e. trout needs less time than salmon), until just cook through. Do not overcook the fish.
In the meanwhile, mix all the sauce ingredients in a bowl.
When the fish is ready, remove and transfer to a serving dish. Pour over the sauce and serve.