Sea Bass Steamed With Lemon Grass And Chili Coconut Broth
Serves: 3
Dallas Effertz
1 January 1970
Based on User reviews:
53
Spice
57
Sweetness
42
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Fish Stock1 cup
Sherry (dry)1 cup
Soy Sauce (lowsodium)3 stalks
Lemongrass (fresh, crushed)1 cup
Scallions (chopped)12 large
Shiitake Mushroom (fresh caps)1 cup
Unsweetened Coconut MilkDirections:
1
Combine the fish stock, dry sherry and soy in a large skillet and bring to a boil and then reduce to a simmer
2
Crush the lemon grass with the back of a knife to release its oils and chop the ginger
3
Add the lemongrass, ginger and all remaining ingredients except the fish to the simmering liquid and continue to simmer gently for 15 minutes
4
The skillet should be large enough so that when the fish is placed in a bamboo steamer, the steamer basket nestles over the skillet tightly
5
Place lettuce leaves on steamer basket and lay whole sea bass on bed of lettuce
6
After placing the whole fish in the bamboo steamer and the steamer is nestled over the simmering liquid, cover the basket with a bamboo cover, lower the heat to a gentle simmer and steam gently for 8 to 9 minutes
7
When completely cooked, remove from the heat, place the fish on a bed of the bok choy and mushrooms and strain the broth
8
Discard the lemon grass, and ladle a little of the broth over the top
9
Scatter the more chopped scallions freely as a garnish