Steamed Whole Fish

Ingredients in this Recipe

1 fresh whole firm flesh fish, such as red snapper, black bass, striped bass, or flounder (2 1/2 to 3 pounds and about 2 1/2 inches at the thickest part), cleaned and scaled (Ask your fishmonger to do this.)
1 piece (2 inches) fresh ginger, peeled and cut into julienne to yield 1/4 cup
1 to 2 limes, zested (2 tablespoons) and each lime halved
1/4 cup loosely packed cilantro leaves, plus sprigs for garnish
2 garlic cloves, thinly sliced lengthwise
2 large lemongrass stalks (2 ounces), woody ends removed, split lengthwise
2 tablespoons Asian fish sauce (such as nam pla)
4 scallions, julienned

See Full Recipe at Martha Stewart