Lemon Ginger Steamed Fish With Turmeric Rice Recipes

STEAMED FISH WITH GINGER

Steps:

• Set a large bamboo or metal steamer basket over a skillet of simmering water over medium heat.
• Crush the ginger slices with the flat side of a knife. Place the garlic and half each of the ginger and scallions on a plate that will fit inside the steamer. Score the fish skin a few times with a knife; season with salt and pepper. Place the fish skin-side up on the plate, drizzle with 2 teaspoons sesame oil and sprinkle with the sugar. Put the plate in the steamer. Mix the soy sauce and rice wine and pour over the fish.
• Cover and steam the fish until just cooked through, 6 to 12 minutes, depending on the thickness. Carefully remove the hot plate. Add the snow peas to the steamer, season with salt, cover and cook until bright green, 1 to 2 minutes.
• Transfer the fish to a platter, spoon the juices on top and sprinkle with the remaining scallions. Heat the remaining 2 teaspoons sesame oil and the peanut oil in a skillet over high heat. Add the remaining ginger and cook until it begins to brown. Pour the hot oil over the fish.

RICE BOWL WITH TURMERIC-GINGER FISH

Steps:

• Curry paste: Peel back the woody outer layers of the lemongrass. Trim the root ends, then cut off 2 inches of the tender interior to use. Thinly slice and put in mortar. Peel and mince the ginger and shallot. Set aside.
• Gently pound the lemongrass with the pestle for about 1 minute to break it down. Add shallot, ginger, and garlic, pounding about 30 seconds after each addition. By now, you should have a chunky paste. Add the turmeric and chili powders and continue pounding to create a thick, aromatic paste, 2 minutes. Set aside.
• Fish: Cut the skin from the swordfish and slice into large chunks, trimming away any visible blood lines. Heat olive oil in a large skillet over medium-high heat; add fish in an even layer and cook until lightly brown, 2-3 minutes. Flip and brown the other side, tilting the skillet around to distribute the hot oil.
• Immediately after flipping the fish, add curry paste to the skillet, distributing evenly. Let paste and fish cook undisturbed, 1-2 minutes. Add brown sugar, fish sauce, and coconut milk to the skillet. Tilt the skillet around again, then simmer over medium-high heat until the fish is cooked through and the sauce has reduced and thickened, 5-8 minutes. Stir occasionally so the fish doesn't stick.
• Assembly: Make a bed of hot rice in a serving bowl; spoon the fish and plenty of sauce onto the rice. Garnish with a squeeze of lemon or lime and a sprinkle of fresh cilantro leaves and mint before serving.