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Steamed Lemongrass Fish

Makes: 1 serving

Ingredients:

Lemongrass oil
1/4 cup vegetable oil
1 stalk lemongrass, bottom 4-inches, chopped
4 dried black mushrooms
2 lbs. firm white fish fillets, such as cod or orange roughly, each about 3/4-inch thick
1/4 tsp. salt
1/4 tsp. ground black pepper
2 green onions, julienned
2 Tbsps. minced ginger

Cooking:

1. Prepare lemongrass oil: Place oil in a small pan and heat until smoking. Remove from heat and add chopped lemongrass. Set aside to let steep for at least 30 minutes. Remove and discard lemongrass and set infused oil aside until ready to use.

2. In a bowl, soak black mushrooms in warm water to cover until softened, about 20 minutes; drain. Discard stems and thinly slice caps.

3. Cut fish crosswise into 4 equal pieces; sprinkle with salt and pepper. Place crushed lemongrass in center of a heatproof dish. Lay fish fillets on top. Sprinkle mushrooms, green onions, and ginger over fish.

4. Set dish into a steamer basket set over a wok or pot of simmering water. Cover steamer and steam over high heat until fish turns opaque and just begins to flake, 8 to 10 minutes. Just before serving, reheat oil to smoking then pour over fish and serve immediately.

Adapted from Martin Yan’s Quick and Easy (Chronicle Books)
Copyright Yan Can Cook Group 2005