This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Steamed Lemongrass Fish
- add review
- #66935
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
Lemongrass Oil
1/4 cup vegetable oil
1 stalk lemongrass, bottom 4", chopped
Fish
4 dried black mushrooms
2 pounds firm white fish fillets, such as cod or orange roughly, each about 3/4" thick
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 green onions, julienne
2 tablespoons minced ginger
directions
For Lemongrass Oil: Place oil in a small pan and heat until smoking. Remove from heat and add chopped lemongrass. Set aside to let steep for at least 30 minutes. Remove and discard lemongrass and set infused oil aside until ready to use.
In a bowl, soak black mushrooms in warm water to cover until softened, about 20 minutes; drain. Discard stems and thinly slice caps.
Cut fish crosswise into equal serving pieces; sprinkle with salt and pepper. Place crushed lemongrass in center of a heatproof dish. Lay fish fillets on top.
Sprinkle mushrooms, green onions, and ginger over fish. Set dish into a steamer basket set over a wok or pot of simmering water. Cover steamer and steam over high heat until fish turns opaque and just begins to flake, 8 to 10 minutes.
Just before serving, reheat oil to smoking then pour over fish and serve immediately.
added by
preston_pittman
nutrition data
Nutritional data has not been calculated yet.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
reviews & comments
July 6, 2009
I am not a very good cook, but I just made this to stunned, drooling, rave reviews from my (very picky) wife. I substituted shiitake mushrooms and used solefish filets. It was very easy, amazingly delicious, and theatrical too: if the oil is really hot, it really sizzles when you pour it over the steamed fish. (So, hint, do that at the table, in front of guests.) A light, deeply satisfying dish even a novice cook can make.