Receta Steamed Fish with Chive and Lemongrass Butter
This is just an application of the chive and lemongrass butter recipe I did. I chose to do a steamed fish since you don’t see much fish in the supermarket at this time. I literally had to hunt for fish and couldn’t even get a whole fish to do this recipe. Nevertheless, once you see the technique you can adapt it to your liking. And, this can also be an alternative to all the meat dishes you’re having. I know my pescatarian readers will love this one. It can be used also with chicken or a vegetable stir fry. Can’t wait to try that one!
Now this is only one application of using the butter; I’m sure there are many others. So be creative and explore the possibilities.
STEAMED FISH WITH CHIVE AND LEMONGRASS BUTTER
- 1Â 6 oz pack of whitefish fillets
- green seasoning to taste
- salt to taste
- 1 tsp paprika
- chive and lemongrass butter
- 2 blades of lemongrass (optional)
- foil
- 1 lime
Wash the fish with lime and season with the green seasoning and paprika. Marinate for 15 minutes.
Place fish on a square sheet of foil and dot with the chive and lemongrass butter.
Add lemongrass leaves if desired.
Note: I added the leaves because I wanted to push the lemongrass flavours a bit.
Cover with another sheet of foil then seal.
Place on a baking sheet or flat pan. Bake for 15 minutes at 350 degrees F.
Note: After seeing the packet expand like a balloon I k now next time to prick with a fork to allow the steam to escape.
Open the packet carefully and discard lemongrass. Serve hot.
I do hope you all enjoyed this Steamed Fish with Chive and Lemongrass Butter recipe. More recipes to come.
Ah gone