Thursday, March 3, 2011

Donabe-steamed Lemongrass Fish


I got some lemongrass. I also got a beautiful white fish filet. So, I made lemongrass steamed fish, with my donabe steamer, "Mushi Nabe".


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I first marinated the fish in nam pla (Asian fish sauce), Chinese rice wine, and agave syrup with ginger, garlic, and sliced lemongrass for a few hours. (30 minutes is good enough, but I did prep work early that day.) Fish filets were then arranged in a shallow plate on top of green onions, then put in the donabe steamer. In about 10 minutes, very aromatic steamed lemongrass fish was ready.


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Fish was served with shredded red cabbage & carrot, cilantro, and lemon wedges. I also made some Thai-style chili sauce, but to be honest, the fish was so great just with the "au jus" (juice released from the marinated fish in the plate). So, next time, I won't need to make any sauce. The fish was so tender and filled with wonderful flavors. I loved it so much! I've posted the recipe on toiro's website. So, please check it out.


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By using the leftover lemongrass (since only the inner bottom part was used for the steamed fish) and dashi kombu (also a leftover from making dashi stock), I cooked rice with double-lid donabe rice cooker, "Kamado-san". The rice was infused with the wonderful lemongrass aroma and it was really great with the steamed fish.


What a wonderful donabe dinner.
Happy donabe life.