Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Pan-sized trout - or other Fish

  2. 2 Bartlett pears; peeled - seeded and quartered

  3. 2 tablespoons 30ml Dry white wine

  4. 2 tablespoons 30ml Light soy sauce

  5. 1/2 teaspoon 2 1/2ml Sesame oil

  6. 1 teaspoon 5ml Chile-garlic paste

  7. 1 tablespoon 15ml Rice vinegar

  8. 1/2 teaspoon 2 1/2ml Granulated sugar

  9. 3 Green onions - smashed and 3 Quarter-size pieces ginger - cut into matchstick

  10. 4 Garlic - peeled and 1 tablespoon 15ml Lemon grass - minced

  11. 1/2 cup 8g / 1/3oz Cilantro leaves - chopped

  12. 1/2 Lime - in wedges

  13. 6 cups 1422ml Water

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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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