Malaysian Fish With Pears


Photo: flickr user avlxyz

Tags:

fish
condiment
Asian
oriental
malaysian
seafood

Yield:

2.0 servings

Added:

December 11, 2009

Creator:

Anonymous

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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

Preparation

1
Place the fish and pears in a glass pie plate. Combine remaining ingredients except cilantro, lime and water and stir to mix thoroughly.
2
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.
3
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.
4
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.

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