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Malaysian fish with pears
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| Artist: |
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| Categories: |
Asian, Chinese, Entrees, Ethnic, Exotic, Fish, Malaysian, Seafood |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Pan-Sized Trout, or other | | | -white-fleshed fish | | 2
| | Bartlett Pears, peeled | | | -seeded and quartered | | 2
| tbsp | Dry White Wine | | 2
| tbsp | Light Soy Sauce | | 1/2
| tsp | Sesame Oil | | 1
| tsp | Chile-Garlic Paste | | 1
| tbsp | Rice Vinegar | | 1/2
| tsp | Granulated Sugar | | 3
| | Green Onions, smashed and | | | -slivered | | 3
| | Quarter-Size pieces Ginger | | | -cut into matchstick pieces | | 4
| | Cloves Garlic, peeled and | | | -minced | | 1
| tbsp | Lemon Grass, minced | | 1/2
| cup | Cilantro Leaves, chopped | | 1/2
| | Lime, in wedges | | 6
| cup | Water |
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Procedures:
| 1 | Place the fish and pears in a glass pie plate. | | 2 | Combine remaining ingredients except cilantro, lime and water and stir to mix thoroughly. | | 3 | Pour the mixture over the fish. | | 4 | In a wok, or deep pot, bring water to a boil. | | 5 | 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. | | 6 | Serve the fish and pears on a bed of rice napped with the sauce in the bottom of the pie plate. | | 7 | Garnish with cilantro leaves and lime wedges. | | 8 | The choices among fish varieties in malaysia boggles the mind. | | 9 | In the u.s. | | 10 | You can successfully repeat this dish using pan-sized trout, grouper, or other tender fleshed fish. |
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