This elegant Malaysian-inspired dish features delicate white fish steamed with Bartlett pears, creating a harmonious blend of sweet and savory flavors. The fish is bathed in a vibrant sauce made from lemongrass, ginger, garlic, and chile-garlic paste, balanced by the brightness of rice vinegar and the depth of soy sauce. The pears add a subtle sweetness and tender texture that complements the flaky fish perfectly. Ideal for a sophisticated weeknight dinner or a special occasion meal, this recipe is simple yet impressive. Serve it over steamed rice to soak up the delicious sauce. Garnished with fresh cilantro and lime, it offers a refreshing and aromatic dining experience that highlights the natural flavors of the ingredients.
Malaysian Fish With Pears
Description
This elegant Malaysian-inspired dish features delicate white fish steamed with Bartlett pears, creating a harmonious blend of sweet and savory flavors. The fish is bathed in a vibrant sauce made from lemongrass, ginger, garlic, and chile-garlic paste, balanced by the brightness of rice vinegar and the depth of soy sauce. The pears add a subtle sweetness and tender texture that complements the flaky fish perfectly. Serve over steamed rice to soak up the delicious sauce, garnished with fresh cilantro and lime.Ingredients
Directions
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Place the fish and pear quarters in a glass pie plate or steamer-safe dish.
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In a small bowl, combine the dry white wine, light soy sauce, sesame oil, chile-garlic paste, rice vinegar, sugar, slivered green onions, minced ginger, minced garlic, and minced lemongrass. Stir thoroughly to mix.
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Pour the sauce mixture evenly over the fish and pears in the pie plate.
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In a wok or deep pot, bring 6 cups of water to a boil.
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Place the pie plate on a steamer tray and set it over the boiling water.
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Cover the pot and steam the fish until it is opaque and flakes easily with a fork, about 20 minutes.
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Carefully remove the steamer tray from the pot.
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Serve the fish and pears on a bed of steamed rice, spooning the accumulated sauce from the pie plate over the top.
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Garnish with fresh cilantro leaves and lime wedges before serving.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 168.0kcal
- % Daily Value *
- Total Fat 6.1g10%
- Saturated Fat 1.2g6%
- Cholesterol 64.7mg22%
- Sodium 49.9mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 25.0g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Fish Selection: While the original recipe suggests pan-sized trout, you can successfully substitute it with other tender, white-fleshed fish such as grouper, snapper, cod, or tilapia. Ensure the fish pieces are of similar thickness for even cooking.
Pear Choice: Bartlett pears are recommended for their soft texture and sweet flavor, which hold up well to steaming. If using firmer pears, you may want to slice them slightly thinner.
Lemongrass Prep: If fresh lemongrass is unavailable, you can use dried lemongrass powder (start with 1/2 teaspoon) or a few drops of lemon zest and a splash of extra lime juice for brightness, though the flavor profile will differ slightly.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a steamer or microwave to avoid drying out the fish.
Serving Suggestion: This dish pairs beautifully with jasmine rice or steamed white rice to absorb the flavorful sauce. You can also serve it with steamed Asian greens like bok choy or broccoli.
