Malaysian Fish With Pears

Recipe Ingredients

1 lb	454g / 16oz	Pan-sized trout - or other
		Fish
2		Bartlett pears; peeled - seeded and quartered
2 tablespoons	30ml	Dry white wine
2 tablespoons	30ml	Light soy sauce
1/2 teaspoon	2.5ml	Sesame oil
1 teaspoon	5ml	Chile-garlic paste
1 tablespoon	15ml	Rice vinegar
1/2 teaspoon	2.5ml	Granulated sugar
3		Green onions - smashed and
3		Quarter-size pieces ginger - cut into matchstick
4		Garlic - peeled and
1 tablespoon	15ml	Lemon grass - minced
1/2 cup	8g / 0.3oz	Cilantro leaves - chopped
1/2		Lime - in wedges
6 cups	1422ml	Water

Recipe Instructions

Place the fish and pears in a glass pie plate. Combine remaining ingredients except cilantro, lime and water and stir to mix thoroughly. Pour the mixture over the fish. In a wok, or deep pot, bring water to a boil. Put the pie plate of fish on a steamer tray, cover and steam the fish over the simmering water until it's flaky, about 20 minutes.

Serve the fish and pears on a bed of rice napped with the sauce in the bottom of the pie plate. Garnish with cilantro leaves and lime wedges.

The choices among fish varieties in Malaysia boggles the mind. In the U.S. you can successfully repeat this dish using pan-sized trout, grouper, or other tender fleshed fish.

Source:
Medford Mail Tribune, 20 September 1994

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