Malaysian Fish With Pears
By: Anonymous
Published: Friday, December 11, 2009 - 12:16am

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.