Malaysian Fish With Pears

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.

Cooking Method: Boiling, Steaming, Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 168

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

pan-sized trout or other white fish
Bartlett, peeled, cored, and quartered
dry white wine
light soy sauce
sesame oil
chile-garlic paste
rice vinegar
granulated sugar
smashed and slivered
ginger, quarter-size, cut into matchsticks
garlic, peeled and minced
lemongrass, minced
cilantro leaves, chopped
cut into wedges
water

Directions

1
Place the fish and pear quarters in a glass pie plate or steamer-safe dish.
2
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.
3
Pour the sauce mixture evenly over the fish and pears in the pie plate.
4
In a wok or deep pot, bring 6 cups of water to a boil.
5
Place the pie plate on a steamer tray and set it over the boiling water.
6
Cover the pot and steam the fish until it is opaque and flakes easily with a fork, about 20 minutes.
7
Carefully remove the steamer tray from the pot.
8
Serve the fish and pears on a bed of steamed rice, spooning the accumulated sauce from the pie plate over the top.
9
Garnish with fresh cilantro leaves and lime wedges before serving.

Nutrition Facts

Servings 6 cups

Amount Per Serving
Calories 168kcal

% Daily Value *
Total Fat 6.1g10%
Saturated Fat 1.2g6%
Cholesterol 65mg22%
Sodium 50mg3%
Protein 25g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: malaysian, steamed fish, pear, lemongrass, ginger, garlic, chili, soy sauce, rice vinegar, sesame oil, trout, white fish, asian cuisine, healthy dinner, seafood, flaky fish, aromatic, quick meal, cilantro

Read it online: https://www.chefs-mate.com/recipe/malaysian-fish-with-pears/