steamed bass with lemon cream sauce
Banana leaves are sold at most Asian markets and are usually froze. You can quickly thaw them by running water over them. If you can't find banana leaves you can always bake them in foil.
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yield
2 -4
prep time
10 Min
cook time
15 Min
method
Steam
Ingredients For steamed bass with lemon cream sauce
- FISH
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6bass filets
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salt, lemon pepper, garlic powder, butter
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banana leaves
- SAUCE
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1shallot chopped
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1 cheavy cream
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1 Tbsplemon juice
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2 tspcornstarch
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1/4 cparsley chopped
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fresh dill for garnish
How To Make steamed bass with lemon cream sauce
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1Take the banana leaves and rinse with warm water. Cut to make 6 squares big enough to hold the filets and wrap around them. Lay each filet on a banana leaf diagonally
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2Sprinkle each filet with salt, lemon pepper, garlic powder, and place a little pat of butter on each one. Take the pointed ends up to the middle then fold the side over and roll them up burrito style. Place them in a steamer. I have a double bamboo steamer. I placed 3 in the bottom and 3 in the top. Place over boiling water for 15 minutes.
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3Meanwhile make the sauce. In a saucepan add a little oil and throw in the shallots. Sprinkle a little salt and cook until softened. Whisk the heavy cream, lemon juice and cornstarch together. Pour in pan with onion and keep whisking until thick and smooth. Remove from heat and stir in parsley.
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4Remove fish from steamer and unwrap package. Make sure fish is done to your liking. Place a swoosh of sauce on the plate top with filets. and garnish with fresh dill
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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