Steamed Fish With Banana-Curry Sauce
|Low fat coconut milk||1⁄4 Cup (4 tbs)|
|Chopped fresh cilantro||3 Tablespoon|
|Minced fresh lemon grass/1 teaspoon grated lemon rind||2 Tablespoon|
|Minced shallot||2 Tablespoon|
|Chopped chives||2 Tablespoon (Fresh / Freeze Dried)|
|Lime juice||2 Tablespoon|
|Seeded minced jalapeno pepper||1 Teaspoon (Red Ones)|
|Fish sauce||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Halibut fillet||24 Ounce (4 In Number, 6 Ounce Each)|
|Banana curry sauce||1⁄4 Cup (4 tbs) (To Serve)|
Combine first 10 ingredients in a large heavy-duty, zip-top plastic bag.
Add fillets; seal bag, and marinate in refrigerator 8 hours, turning bag occasionally.
Remove fillets from bag; discard marinade.
Cut 4 (12-inch) squares of parchment paper.
Place each fillet on a square of parchment paper, and wrap tightly.
Place fillets in a vegetable steamer.
Steam, covered, 15 minutes or until fish flakes easily when tested with a fork.