Cut off the top halves of the lemongrass, bruise, place the lemongrass underneath the fish fillet.
Steam the fish over high boiling water for about 10 - 15 minutes.
In a saucepan, heat the chicken stock until it comes to a boil, and then toss in the sugar, reduce heat, and boil until the sugar is completely dissolved.
Turn off the heat and add in the mince the garlic, chilies, and cilantro, along with fish sauce and lime juice. Stir gently and then taste test. Make sure it's sour, and balanced with a hint of sweetness.
When the fish is fully steamed, transfer it to a serving platter.
Gently scoop on all the sauce over the fish, putting most of the garlic and chilies on the top of the fish.
Serve with steamed rice!
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