Steamed Fish with Banana-Curry Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/4 cup low-fat coconut milk |
3 tablespoons chopped fresh cilantro |
2 tablespoons minced fresh lemon grass or 1 teaspoon grated lemon rind |
2 tablespoons minced shallot |
2 tablespoons chopped fresh or freeze-dried chives |
2 tablespoons fresh lime juice |
1 teaspoon minced seeded red jalapeño pepper |
1 teaspoon fish sauce |
dash of salt |
1 garlic clove, minced |
4 (6-ounce) halibut fillets |
banana-curry sauce |
Directions:
1. Combine first 10 ingredients in a large heavy-duty zip-top plastic bag. Add fillets; seal bag, and marinate in refrigerator 8 hours, turning bag occasionally. Remove fillets from bag; discard marinade.
2. Cut 4 (12-inch) squares of parchment paper. Place each fillet on a square of parchment paper, and wrap tightly.
3. Place wrapped fillets in a bamboo or vegetable steamer. Steam, covered, 15 minutes or until fish flakes easily when tested with a fork. Unwrap fillets; serve with Banana-Curry Sauce. Serve with rice.
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