Steamed Lemongrass Fish

lemongrass oil
1/4 cup vegetable oil
1 stalk lemongrass, bottom 4", chopped
4 dried black mushrooms
2 lbs. firm white fish fillets, such as cod or orange roughly,
each about 3/4" thick
1/4 tsp salt
1/4 tsp ground black pepper
2 green onions, julienned
2 Tbsp minced ginger

Prepare lemongrass oil: Place oil in a small pan and heat until smoking.
Remove from heat and add chopped lemongrass. Set aside to let steep for at
least 30 minutes. Remove and discard lemongrass and set infused oil aside
until ready to use.

In a bowl, soak black mushrooms in warm water to cover until softened,
about 20 minutes; drain. Discard stems and thinly slice caps. Cut fish
crosswise into 4 equal pieces; sprinkle with salt and pepper. Place
crushed lemongrass in center of a heatproof dish. Lay fish fillets on top.
Sprinkle mushrooms, green onions, and ginger over fish. Set dish into a
steamer basket set over a wok or pot of simmering water. Cover steamer and
steam over high heat until fish turns opaque and just begins to flake, 8
to 10 minutes. Just before serving, reheat oil to smoking then pour over
fish and serve immediately. Makes 4 servings.

recipe found on another food group list serve.
Original source unknown.


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