Ingredients
- 1 pound Pan-Sized Trout, or other white-fleshed fish
- 2 Bartlett Pears, peeled, seeded and quartered
- 2 tablespoons Dry White Wine
- 2 tablespoons Light Soy Sauce
- 1/2 teaspoon Sesame Oil
- 1 teaspoon Chile-Garlic Paste
- 1 tablespoon Rice Vinegar
- 1/2 teaspoon Granulated Sugar
- 3 Green Onions, smashed and slivered
- 3 Quarter-Size pieces Ginger, cut into matchstick pieces
- 4 Cloves Garlic, peeled and minced
- 1 tablespoon Lemon Grass, minced
- 1/2 cup Cilantro Leaves, chopped
- 1/2 Lime, in wedges
- 6 cups Water
Make it step by step
- Place the fish and pears in a glass pie plate. Combine remaining ingredients except cilantro, lime and water and stir to mix thoroughly.
- Pour the mixture over the fish. In a wok, or deep pot, bring water to a boil. Put the pie plate of fish on a steamer tray, cover and steam the fish over the simmering water until it's flaky, about 20 minutes.
- Serve the fish and pears on a bed of rice napped with the sauce in the bottom of the pie plate. Garnish with cilantro leaves and lime wedges.
- The choices among fish varieties in Malaysia boggles the mind. In the U.S. you can successfully repeat this dish using pan-sized trout, grouper, or other tender fleshed fish.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.