Recipe - Malaysian Fish With Pears

1 pound PanSized Trout; or other
whitefleshed fish
2 Bartlett Pears; peeled,
seeded and quartered
2 tablespoon Dry White Wine
2 tablespoon Light Soy Sauce
One half teaspoon Sesame Oil
1 teaspoon ChileGarlic Paste
1 tablespoon Rice Vinegar
One half teaspoon Granulated Sugar
3 Green Onions; smashed and
slivered
3 QuarterSize pieces Ginger;
cut into matchstick pieces
4 Cloves Garlic; peeled and
minced
1 tablespoon Lemon Grass; minced
One half cup Cilantro Leaves; chopped
One half Lime; in wedges
6 cup Water

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 pansized trout, grouper, or
other tender fleshed fish.

Source: Medford Mail Tribune, 20 September 1994 Typed by Katherine Smith

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini