Steamed Basa with Lemongrass and Sesame oil

This might be my new favorite quick and healthy fish recipe. Use a nice firm white fish when you cook this. In India, Basa fish works really well with this. Here in the U.S.  anything from sole, flounder to butterfish would be great. I love the delicate flavors the lemongrass and galangal impart onto the fish. This is a HUGE favorite with my kids too.


Steamed Basa Fish with Lemongrass and Sesame Oil

Serves 6


6 fillets of Basa fish (or any firm white fish fillets)

3 tbs fresh lemongrass stalk, thinly sliced

¼ piece galangal, thinly sliced

2 tbs sesame oil plus 2 tbs to garnish with

4 tbs ginger thinly sliced into 1” strips

2 tbs soya sauce

Aluminum foil

Marinate the fish with the lemongrass, galangal, sesame oil and soya sauce for 15-20 minutes.

• Place the fillets in pouches made using foil.

• Steam the pouches in a steamer for 7-10 minutes, until the fish is cooked.

• Remove from pouches, saving the juice.

• Plate the steamed fish and pour juices over it.

• In a small ladle heat 2 tbs of sesame oil and add 1 tsp of soya sauce to it.

• Pour the heated oil over the fish and sprinkle with slices of ginger, cilantro and scallions.

• Serve immediately.

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