This recipe has been with me since 2001. Only till today I have the chance to cook it. Quite similar in taste to Thai steamed fish in that it is spicy and sour, however the colours vary. The primary flavour of this dish comes from the distinctive fragrance of wild ginger bud . Plus tangy lime juice and finely chopped chilli - soon you will find you'll need another bowl of rice. Side tip - finding it tedious to finely chop chilli, garlic or ginger? Recently I found an excellent lifesaver. I...