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
Tag: fish, cod, steamed fish, lemongrass
You have quite a selection in your photos. I don't eat nearly enough fish, but these all look delicious.
ReplyDeleteI ate A LOT of steam fish (pomfrey) when I was in Malaysia. We had them steamed with ginger and preserved sour plums and soy sauce. Yummy over white rice.
ReplyDeleteEven your "misses" I'm sure tasted yummy. :-)
ReplyDeleteI always have ginger in my fridge but not lemongrass, so thanks for the idea.
Looks and sound absolutely delicious. I have never thought of using lemon grass this way. I wonder if my family would like it. I know I would love it!! Another thing to try. :P
ReplyDeleteLemongrass and fish are lovely combinations!
ReplyDeleteI just harvested my first lemongrass of the season from my herb garden this weekend. Your recipe looks so light and lovely -- I will definitely give it a try.
ReplyDeleteI love anything with lemongrass, so this recipe is a winner!
ReplyDeletei used to cook fish curry or just fried it, i love the way u make differents way to cook fish, really all makes me mouthwatering!!
ReplyDeleteother than lemongrass, adding one or two preserved sour plums will make it even better!
ReplyDeletei miss having home cook steamed fish. am too lazy to cook. sigh..
definitely turned out well this time..so r u glad this is under ur hits section?
ReplyDeleteMmmmm fish on today's menu, looks good.
ReplyDeletekelly, I started to eat more fish only recently. I actually found them quite easy to cook, esp steaming :)
ReplyDeleteming, wooo...that's the home-cooked steamed fish at its best!
nora b., thanks for encouraging me, esp the misses. I always have crushed ginger in the fridge too!
judy, some of the Chinese Thai restaurants add lemongrass in their steamed fish. It's just a very mild flavor.
If you remove the lemongrass after steaming, they may not even know it. Add more lemongrass for more flavor, depending on your likes, ok?
east meets west, lemongrass is quite "sociable"...
lydia, wow...own garden, *envy* . Yes, this is light and easy to do. Best is, tasty too!
anh, me too! I try to find new ways to incorporate lemongrass and this is one of them :)
lia, curry is good but I seldom fry fish coz messy!
KM, steamed fish very easy to do leh! :P Add sour plums will the chinese style, I know. Next time, next time. :D
"joe", yup!
firehorse, want to order?
I like lemongrass in everything. It has such a wonderful aroma.
ReplyDeleteYou are at home to cook "white stuff" from grilling/baking salmon, "burnt flakes"from baking "cereal-crusted" fish, "miniaturization" from pan-frying a tandoori fish, and turning out "ugleee,You should open your own fish restaurant.
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You have some interesting thoughts! Perhaps we should contemplate about attempting this myself.
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