Prep 10 mins
Cook 7 mins
This recipe is a copycat of one served at Trilogy restauran in California. Adapted from "CA Wine Country Cooking Secrets." I haven't tried this yet. Recipe requires knowledge of how to use a steamer.
- 1 stalk lemongrass (remove tough outer husk and root end)
- 1 inch fresh ginger, peeled
- 3 cloves garlic, peeled
- 1⁄8 teaspoon cayenne pepper
- 3 teaspoons sesame oil
- 1 1⁄2 tablespoons rice wine vinegar
- 1 teaspoon salt
- 4 halibut fillets (or Monkfish or Salmon)
- In a food processor, grind up the lemon grass, ginger and garlic into a paste (it will look fibrous).
- Add remaining ingredients and spread paste on fish.
- Place in steamer and steam until fish is just beginning to flake, about 6-7 minutes.
We had this on Ling, as I've never ever seen Halibut, and I love Ling. I don't know if it is too delicate a fish, but we felt the paste completely overshadowed the fishes flavour. This is a simple, quick recipe, and maybe on Halibut it would be better. Mianbao is right too, garlic chives would be an improvement as it is quite a bland looking dish. Sorry Heather as you did tell us you hadn't made it.
I made this with red snapper and it was very good, though I thought it was lacking an accent that would add some color and a touch of flavor. Next time I make this I think I'll add about a tablespoon of minced garlic chives. Thank you for a nice recipe.