Saturday, June 28, 2014

Steamed Fish

Summer arrived in full force, and South Louisiana brings beautiful fresh fish to home kitchens.  The intense heat welcomes light preparations of the bountiful seafood.  Steaming fish remains an underutilized technique, but one that allows us to savor the taste of the sea.  An inexpensive bamboo steamer is a great investment, or you can simply create one with a wide pot with a few inches of water and an inverted bowl.  Bring the water up to a boil then turn down to medium.  This allows the fish to cook gently.  Place the fish on a plate and put the plate on the bowl and cover.  The fish should be nicely cooked after about 8 minutes (depending on the size).  

Below is a rub that I use to impart a nice sweet, spicy, tart flavor without overpowering the wonderful fresh filet.  Gently heat up all of the ingredients until the sugar dissolves.  Let them cool, then brush on the filets.    

Steamed Fish
2 Thai chili sliced
2 garlic cloves minced
1 tsp cilantro
3 tbsp fish sauce
3 tbsp lime juice
2 tbsp pork or chicken stock (or water)
1 ½ tsp palm sugar
¼ tsp white pepper

Garnish with thin sliced green onions, Thai chili, and fresh limes.  

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