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Steamed Fish with Lemongrass and Coriander
4 fillets freshest boneless, skinless fish 2 teaspoons lemongrass, finely grated 1 lime, rind finely zested 2 tablespoons coriander, very finely chopped ½ teaspoon salt and grinds black pepper 2 tablespoons neutral oil, eg grapeseed To serve: wedges of fresh lemon
© Annabel Langbein Media
To serve: wedges of fresh lemon
Mix together lemongrass, lime zest, coriander, salt, pepper and oil. Brush or spray base of a large steamer basket with a little oil to prevent fish from sticking. Arrange fish in steamer, making sure there is a little space between fillets. Divide coriander mixture over each fillet and spread to cover the top.
Cover steamer and place over a pot of boiling water. Steam for 5 minutes or until fish is just cooked through. Serve with lemon wedges. Accompany with rice and broccoli with red curry sauce.
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