Malaysian Fish With Pears

Course : Fish
Serves: 2
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1 pound pan-sized trout -- or other fish
2 medium 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 medium green onions -- smashed and
3 pieces ginger -- cut into matchstick
4 cloves garlic -- peeled and
1 tablespoon lemon grass -- minced
1/2 cup cilantro leaves -- chopped
1/2 medium lime -- in wedges
6 cups water

Preparation / Directions:

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

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