Tuesday, October 14, 2008

Lemongrass Steamed Fish with Ginger, Cilantro and Green Onions

How I wish Singapore could educate consumers about seafood around the Asia region since some of Singapore's fish imports come from neighboring Asian countries such as Indonesia and Malaysia.

With good qualify fresh seafood, I go for minimal cooking. Lightly grilled, simply baked or easily steamed. And I usually don't deep fry a fresh fish unless it is called for.

Lemongrass Steamed Red Snapper
snapper fillet rubbed with salt and pepper and drizzle of cooking wine and soy sauce; and these herbs - lemongrass, cilranto, green onion, ginger, red chili; and silken tofu cubes (optional)

With the lightly seasoned fish, place in steamer with the herbs and tofu and steam about 8 mins.

You could also try one of these Fish recipes:
Steamed Toman(snakehead) fillet with Ginger and Green Onions
Steamed Cod Fish Rolls
Pan Fried Snapper in Soy Sauce and Ginger
Tandoori Tilapia
Steamed Halibut with Tofu, Shallots and Cilantro

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