Monday, August 27, 2007

Steamed fish with lemongrass

If you often steam fish with ginger and green/spring onions, you can consider adding THIS for a little more personality. Lemongrass gives that "Thai" kick. Definitely a milder kick than what Ong-Bak does :)

Since there are always slight imperfections in the other ways I cook fish, such as "white stuff" from grilling/baking salmon, "burnt flakes"from baking "cereal-crusted" fish, "miniaturization" from pan-frying a tandoori fish, and turning out "ugleee..." (though very tasty) when assam fish is in the works, it's best I stick to what I do best - steamed fish, but without the mushrooms this time.



Steamed fish with lemongrass
Ingredients:
- a good quality fish fillet eg. halibut or cod
- 1/2 block silken tofu
- 1-2 stalks spring onions, julienned thinly
- 1 fresh red chili, julienned thinly
- 1-2tsps crushed ginger and some finely chopped spring onions
- 1 lemongrass, cut into halves, and bruised each half

Method:
1. Assemble
2. Heat water in wok and when boiling, add in the plate of fish and STEAM....



It's that easy, isn't it ? Try adding lemongrass the next time you steam fish, and I'm sure you will love it too.

Hits and misses. My fish dishes have their misses, but there are hits as well

Fish soup

Steamed halibut/cod with tofu and bunashimeji mushrooms

Pan fried hallibut with mango salsa


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