How to cook Steamed Basa with Lemongrass
- 6 basa fish or any firm fish fillets (about 6 ounces each)
- 3 tablespoons thinly sliced fresh lemongrass stalk
- 1/4 piece galangal, thinly sliced
- 2 tablespoons sesame oil plus 2 tablespoons to garnish with
- 4 tablespoons thinly slice into 1-inch strips ginger
- 2 tablespoons soy sauce
- Marinate the fish with the lemongrass, galangal, sesame oil and soy sauce for 15-20 minutes.
- Place the fillets in pouches made using foil.
- Steam the pouches in a steamer for 7-10 minutes, until the fish is cooked.
- Remove from pouches, saving the juice. Plate the steamed fish and pour juices over it.
- In a small ladle heat 2 tablespoons of sesame oil and add 1 teaspoon of soy sauce to it.
- Pour the heated oil over the fish and sprinkle with slices of ginger, cilantro, and scallions.
- Serve the Steamed Basa with Lemongrass immediately.
The Steamed Basa with Lemongrass
is a quick and easy dish to prepare and a healthy one too.
Use a nice firm white fish when you cook this. In India, Basa fish works really well with this. Here in the U.S. anything from sole, flounder to butterfish would be great. I love the delicate flavors the lemongrass and galangal impart onto the fish.
This recipe for Steamed Basa with Lemongrass serves/makes: 6 servings
The Steamed Basa with Lemongrass recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Various Fish
(more Various Fish
Preparation Method: Steamed