Thai Steamed Fish in Coconut Sauce

Name: Thai Steamed Fish in Coconut Sauce
Prep time: 25 min
Cook time: 10 min
Yield: 4
Ingredients: 4 5-ounce skinless white fish fillets such as halibut, snapper or flounder; 2 tablespoons cooking oil, divided; 2 large shallots, 1 chopped (1/4 cup) and one thinly sliced; 1 1/2 tablespoons chopped ginger root; 1 stalk of lemon grass, tough outer layers removed, roughly chopped; 1 small thai red chili (substitute a red jalapeño) seeded and chopped; 1/2 cup coconut milk from a can (shake can well to mix before opening); 2 teaspoons Thai fish sauce; 15 springs of cilantro, leaves separated from stems, divided (you'll use leaves for the garnish and some of the stems to make the sauce); Coarse salt; Freshly ground black pepper; Serve with hot steamed white rice (I recommend jasmine rice)

Thai Steamed Fish in Coconut Sauce was pinched from <a href="http://www.panningtheglobe.com/2016/01/12/thai-steamed-fish-coconut-sauce/" target="_blank">www.panningtheglobe.com.</a>

"Steamed fish fillets with fragrant Thai coconut sauce..."

INGREDIENTS

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4 5-ounce skinless white fish fillets such as halibut, snapper or flounder

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2 tablespoons cooking oil, divided

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2 large shallots, 1 chopped (1/4 cup) and one thinly sliced

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1 1/2 tablespoons chopped ginger root

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1 stalk of lemon grass, tough outer layers removed, roughly chopped

•

1 small thai red chili (substitute a red jalapeño) seeded and chopped

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1/2 cup coconut milk from a can (shake can well to mix before opening)

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2 teaspoons Thai fish sauce

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15 springs of cilantro, leaves separated from stems, divided (you'll use leaves for the garnish and some of the stems to make the sauce)

•

Coarse salt

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Freshly ground black pepper

•

Serve with hot steamed white rice (I recommend jasmine rice)

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