Sea Bass Steamed With Lemon Grass And Chili Coconut Broth

Recipe Ingredients

1 cup	237ml	Fish stock
1/4 cup	59ml	Dry sherry
1/4 cup	59ml	Low sodium soy sauce
3		Fresh lemongrass - crushed
2 tablespoons	30ml	Peeled fresh ginger - finely chopped
1		Chili pepper or 1/4 teaspoon crushed red
		Pepper
1/4 cup	36g / 1.3oz	Chopped scallions
12 cups	2844ml	Fresh shiitake mushroom caps (large)
1 cup	237ml	Bok choy - washed and sliced (small)
		Into wedges
1/4 cup	59ml	Unsweetened coconut milk
1 teaspoon	5ml	Thai red curry paste
1 1/2 lbs	681g / 24oz	Whole sea bass - scales removed,
1		On and gutted
1		Saffron basmati rice

Recipe Instructions

Combine the fish stock, dry sherry and soy in a large skillet and bring to a boil and then reduce to a simmer. Crush the lemon grass with the back of a knife to release its oils and chop the ginger. Add the lemongrass, ginger and all remaining ingredients except the fish to the simmering liquid and continue to simmer gently for 15 minutes.

The skillet should be large enough so that when the fish is placed in a bamboo steamer, the steamer basket nestles over the skillet tightly. Place lettuce leaves on steamer basket and lay whole sea b ass on bed of lettuce.

After placing the whole fish in the bamboo steamer and the steamer is nestled over the simmering liquid, cover the basket with a bamboo cover, lower the heat to a gentle simmer and steam gently for 8 to 9 minutes.

When completely cooked, remove from the heat, place the fish on a bed of the bok choy and mushrooms and strain the broth.

Discard the lemon grass, and ladle a little of the broth over the top. Scatter the more chopped scallions freely as a garnish.

Source:
Michael Lomonaco

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