SEA BASS STEAMED WITH LEMON GRASS AND CHILI COCONUT BROTH
Provided by Food Network
Yield 4 servings
Number Of Ingredients 13
Steps:
- 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.
CHILI, COCONUT AND LEMON GRASS PESTO
Make and share this Chili, Coconut and Lemon Grass Pesto recipe from Food.com.
Provided by lindseylcw
Categories Coconut
Time 5m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Strip tough outer leaves from lemon grass and chop roughly.
- put this and rest of ingredients into processor and puree.
- will keep in fridge for 2 weeks if covered in oil.
- Note add fresh coriander if liked.
Nutrition Facts : Calories 84.7, Fat 8.4, SaturatedFat 2.9, Sodium 75.1, Carbohydrate 2.8, Fiber 0.8, Sugar 1.1, Protein 0.5
SPICY COCONUT MUSSELS WITH LEMONGRASS
Mussels are cheap, delicious and relatively fun to eat: saline, mild and plump little bites. They are also extremely easy to cook, especially if they've been farmed (most mussels you find in markets have been). Just give them a good rinse, and they are ready to go. Here the treatment heads in the general direction of Thailand, offering a sauce of coconut milk, lemongrass, garlic and chiles that perfectly frames the sweetness of the meat.
Provided by Melissa Clark
Categories dinner, weekday, main course
Time 20m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Heat the oil in the bottom of a large pot until hot. Add the shallot, garlic, lemongrass and chile. Cook over medium heat until soft, about 3 minutes. Add the coconut milk and mussels. Cover with a tight-fitting lid and cook until the mussels have opened, 5 to 7 minutes (discard any mussels that remained closed). Remove from heat, and use a slotted spoon to transfer the mussels to a large bowl, leaving the liquid in the pot. Stir the lemon zest and juice, fish sauce and cilantro into the pot. Taste and add more fish sauce and/or lemon juice if needed (fish sauce provides the salt).
- As the mussels cook, heat the broiler. Place the croissants, cut side up, on a small baking sheet. Run under the broiler until just golden. Put the mussels in two wide, shallow bowls. Ladle the broth over them and serve with the croissants.
Nutrition Facts : @context http, Calories 869, UnsaturatedFat 20 grams, Carbohydrate 42 grams, Fat 53 grams, Fiber 2 grams, Protein 60 grams, SaturatedFat 27 grams, Sodium 1536 milligrams, Sugar 6 grams
SHREDDED CHICKEN AND LEMON GRASS SOUP
Make and share this Shredded Chicken and Lemon Grass Soup recipe from Food.com.
Provided by Luschka
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Remove the skin from the chicken thighs and discard; place the thighs in a large pan. Bruise the lemon grass with a rolling pin and crumple the lime leaves in the palm of your hand. Place in the pan with the garlic, chilli, including the seeds, and ginger and 1.5 litres of water. Bring to the boil and simmer for 30 minutes until the chicken is cooked right through.
- Strain the stock into a clean pan then, using 2 forks, shred the meat off the bones. Return the chicken to the pan with the fresh lime juice, soy sauce and sliced salad onions. Heat through gently and when steaming hot, ladle into bowls. Loosely scatter over the coriander leaves and serve.
- For pretty presentation and a little extra flavour, try drizzling a splash of chilli or sesame oil over the surface of each serving.
Nutrition Facts : Calories 327.4, Fat 21.6, SaturatedFat 6, Cholesterol 118.4, Sodium 1119, Carbohydrate 5.6, Fiber 1.2, Sugar 1.8, Protein 27.1
SALMON AND LEMON GRASS PESTO
I really love this pesto on fish, I like salmon but you could use any fish you like. Its nice served with simple baby potatoes and perhaps some mesclun or rocket with a seeded mustard dressing
Provided by Latchy
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Blend the 1st 6 ingredients together until mixture becomes a paste.
- Cover the pesto and refrigerate until required.
- Heat enough oil or use oil spray on the base of large pan.
- Cook fish on both sides until cooked as you desire it.
- Serve the fish topped with the pesto.
Nutrition Facts : Calories 234.2, Fat 8.7, SaturatedFat 1.3, Cholesterol 86.7, Sodium 114, Carbohydrate 2.7, Fiber 0.7, Sugar 1.1, Protein 35.1
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