2 fresh lemon grass stalks
2 tbsps coarsely chopped fresh galangal or ginger
6 kaffir lime leaves or 2 tbsps coarsely chopped lime zest
6 fresh coriander roots (optional)
14 fl oz tin of coconut milk
2 lb firm white fish,such as sea bass,cod or halibut,cleaned
3 tbsps finely sliced shallots
3 tbsps fish sauce
2 tbsp lime juice
1 tbsp sugar
a handful of fresh coriander leaves
1. Peel off the tough outer layers of the lemon grass stalks, leaving the tender whitish centre. Cut it into 3 in pieces and crush with the flat of a heavy knife.
2. put the lemon grass, galangal or ginger, lime leaves or zest, coriander roots,if using,and coconut milk in a apan and bring to a boil. Reduce the heat, then cover and simmer for 1 hour. Strain the liquid, discarding the lemon grass,galangal, lime leaves and coriander roots.
3. Pat the fish dry on kitchen paper and score it on both sides by cutting slashes into the flesh.
4. Set up a steamer or put a rack into a wok or deep pan and fill it with 2 in water. Bring to the boil over a high heat. Put the fish on a deep heatproof plate, pour the coconut mixture on top,then sprinkle over the shallots,fish sauce,lime juice and sugar. Put the plate of fish into the steamer or on the rack. Cover tightly and gently steam the fish for 15-20 minutes, until it is just cooked. Remove from the steamer, garnish with coriander leaves and serve at once.
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This post was written by admin on November 27, 2010
