- 2 or more white fish fillets or steaks (grouper, snapper or cod work well and easily available)
- 1/2 cup chicken (or vegetable) broth
- 3c. White wine (or cooking wine)
- 1c. Rice vinegar (or substitute another type of vinegar)
- 2c. Brown Sugar
- 1c. Tamari soy sauce or
- 2c. Fish sauce (available in large bottles in stores in Asia / Chinese)
- 1 stalk lemongrass, finely sliced lower bar (with the outer leaves and bulb removed less) - or 2c. frozen, prepared lemongrass (For more information on lemongrass, see :. buy and prepare lemongrass)
- 1 red (or green replacement) peppers, cored and thinly sliced
- 1-2 c. Sesame oil
- 1c. Cornstarch or arrowroot powder dissolved in 3 c. cold water (to thicken)
- Lining:
- 1 inch size piece galangal (or ginger), cut into pieces of a party, as long slim
- 3 onions cut, long and thin
- 2c. Coconut oil or rapeseed oil (you can also olive, almond or other tasty, healthy oil to use)
- Tablespoon chopped fresh coriander
Equipment needed for cooking: You will need a steamer or metal screen. Bamboo steamer (as used in this recipe) are cheap and easy to find in grocery stores and Asian markets. A steal metal or steel sieve also work - as long as you find fit one type of cooking dish inside (hold for fish).
Step 1:
Prepare the fish by rinsing and drying with a cloth or paper towel. Salt the fish on both sides, then rub with sesame oil. Located in the cookware while preparing the sauce and other ingredients.
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