- 2 or more white fish fillets or steaks (halibut, snapper, or cod work well and are readily available)
- 1/2 cup chicken (or vegetable) broth
- 3 Tbsp. white wine (or cooking wine)
- 1 Tbsp. rice vinegar (or substitute another type of vinegar)
- 2 tsp. brown sugar
- 1 Tbsp. soy sauce or tamari
- 2 Tbsp. fish sauce (available in tall bottles at Asian/Chinese stores)
- 1 stalk lemongrass, lower stalk sliced finely (with outer leaves and lower bulb removed) - OR 2 Tbsp. frozen, prepared lemongrass (For more about lemongrass, see: Buying and Preparing Lemongrass.)
- 1 red (or substitute green) chilli, de-seeded and finely sliced
- 1-2 Tbsp. sesame oil
- 1 tsp. corn starch or arrowroot powder dissolved in 3 Tbsp. cold water (for thickening)
- Toppings:
- 1 thumb-size piece galangal (or ginger), sliced into long and thin matchstick-like pieces
- 3 spring onions, cut long and thin
- 2 Tbsp. coconut or canola oil (you can also use olive, almond, or another good-tasting, healthy oil)
- handful of fresh coriander sprigs
Cooking Equipment Needed: You will need a steamer or metal colander. Bamboo steamers (like the one used in this recipe) are inexpensive and easily found at Asian grocery stores and markets. A metal or stainless steal colander will work too - as long as you can find a baking-type dish that will fit inside it (to hold the fish).
Step 1:
Prepare fish by rinsing it, then patting it dry with a cloth or paper towel. Salt the fish on both sides and then rub with sesame oil. Set in your baking dish while you prepare the sauce and other ingredients.
