Recipe: Sea Bass Steamed With Lemon Grass And Chili Coconut Broth

MICHAEL'S PLACE
SHOW #ML1A10
SEA BASS STEAMED WITH LEMON GRASS AND CHILI COCONUT BROTH
1 cup fish stock
1/4 cup dry sherry
1/4 cup lowsodium soy sauce
3 stalks fresh lemongrass, crushed
2 tablespoons peeled , finely chopped fresh ginger
1 chili pepper or 1/4 teaspoon crushed red pepper
1/4 cup chopped scallions
12 large fresh shiitake mushroom caps
1 small bok choy, washed and sliced into wedges
1/4 cup unsweetened coconut milk
1 teaspoon Thai red curry paste
1 1/2 pound whole sea bass, scales removed, head on and gutted
1 recipe Saffron Basmati Rice
Combine the fish stock, dry sherry and soy in a large skillet and bring to a boil and then reduce to a simmer. Crush the
lemon grass with the back of a knife to release its oils and chop the ginger. Add the lemongrass, ginger and all
remaining ingredients except the fish to the simmering liquid and continue to simmer gently for 15 minutes.
The skillet should be large enough so that when the fish is placed in a bamboo steamer, the steamer basket nestles over
the skillet tightly. Place lettuce leaves on steamer basket and lay whole sea bass on bed of lettuce. After placing the
whole fish in the bamboo steamer and the steamer is nestled over the simmering liquid, cover the basket with a bamboo
cover, lower the heat to a gentle simmer and steam gently for 8 to 9 minutes. When completely cooked, remove from the
heat, place the fish on a bed of the bok choy and mushrooms and strain the broth. Discard the lemon grass, and ladle a
little of the broth over the top. Scatter the more chopped scallions freely as a garnish.
Yield: 4 servings
SHRIMP AND VEGETABLE STEAMED DUMPLINGS
2 tablespoons vegetable oil
1/2 pound raw shrimp, peeled deveined and roughly chopped
1/2 cup chopped white onion
1 large carrot finely chopped (about 1/3 cup)
1 cup chopped green cabbage
1/2 cup shiitake mushroom caps, thinly sliced and chopped
1/2 teaspoon dry chili pepper flakes
2 tablespoons sesame oil
1/4 cup low sodium soy sauce
3 tablespoons rice wine vinegar
3 tablespoons sugar
Salt and pepper to taste
1 pack wonton wrappers, preferably round
In large skillet or a wok heat the vegetable oil until hot. Add the shrimp, onion, carrot, cabbage and mushrooms and
quickly stir fry while combining the ingredients. Add the pepper flakes, sesame oil, soy sauce, vinegar and sugar,
adjust the seasoning and pour out onto a cookie sheet to cool. When the mixture is cool begin making the dumplings by
laying out one wonton, brush the edge with water, put 1 teaspoon of the filling into the middle and fold the edge over on
the diagonal to from a packet. Trim the edges to eliminate the square corners. Dust the finished dumplings with a light
coating of cornstarch to prevent sticking before cooking. Refrigerate until ready to cook.
To cook the finished dumplings, bring water to a boil in a large skillet in which a steamer basket may be nestled. When
the water is boiling, insert the basket with the dumplings and steam for 6 minutes or until fully cooked. The dough will
change color and texture when cooked. Serve with sweet mustard dip.