Malaysian Fish With Pears
Grrrrrgh!
Course : Fish
From: HungryMonster.com
Serves: 2
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         pan-sized trout -- or other
                        fish
   2                    Bartlett pears; peeled -- seeded and
                        -- quartered
   2      tablespoons   dry white wine
   2      tablespoons   light soy sauce
     1/2  teaspoon      sesame oil
   1      teaspoon      chile-garlic paste
   1      tablespoon    rice vinegar
     1/2  teaspoon      granulated sugar
   3                    green onions -- smashed and
   3                    quarter-size pieces ginger -- cut into matchstick
   4      cloves        garlic -- peeled and
   1      tablespoon    lemon grass -- minced
     1/2  cup           cilantro leaves -- chopped
     1/2                lime -- in wedges
   6      cups          water
 

Preparation:

Place the fish and pears in a glass pie plate. Combine remaining ingredients except cilantro, lime and water and stir to mix thoroughly. Pour the mixture over the fish. In a wok, or deep pot, bring water to a boil. Put the pie plate of fish on a steamer tray, cover and steam the fish over the simmering water until it's flaky, about 20 minutes. Serve the fish and pears on a bed of rice napped with the sauce in the bottom of the pie plate. Garnish with cilantro leaves and lime wedges. The choices among fish varieties in Malaysia boggles the mind. In the U.S. you can successfully repeat this dish using pan-sized trout, grouper, or other tender fleshed fish