Steamed Lemongrass Fish Recipe

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.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Novice Cook REVIEW:
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.

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