Palm sugar dressing
1.Pat fish dry, inside and out, with absorbent paper. Place lemon grass, ginger, half the lime leaves and two chilli halves inside fish cavity. Place fish in large fish poacher; add enough cold water to completely cover fish. Bring slowly to a gentle simmer. Remove from heat; stand, covered, 30 minutes. Lift fish from liquid; drain well.
2.Meanwhile, make palm sugar dressing. Combine palm sugar, fish sauce, ginger and coriander mixture in small saucepan; bring to the boil; strain. Cool.
3.Pat fish dry with absorbent paper; place onto large serving platter. To remove skin, loosen around gills and pull skin back towards the tail.
4.Finely shred remaining lime leaves and chilli halves. Top fish with combined coriander, garlic, shredded lime leaves and chilli; drizzle with dressing.
A large stainless steel fish poacher (60cm long) is needed for this recipe.Note