Fluffy Lemongrass Fish

Preparation info
  • Serves


    as a Main Course, 5 As an Appetizer
    • Difficulty


Appears in

By Naomi Duguid

Published 2012

  • About

This dish is ideal for those who don’t like dealing with fish bones. It comes to the table aromatic with lemongrass and ginger. Be sure not to taste for seasoning until after you have added the lime juice; it brings all the flavors together. Serve as a main course, with a salad or a vegetable side, or as an appetizer.


  • One 1¾- to 2-pound whole snapper or other firm-textured fish, such as lake perch or trout, cleaned, scaled, and head cut off, or pounds


Rinse the fish. Put about ¾ inch water in a 10- to 12-inch heavy skillet and place over medium-high heat. Add teaspoon of the turmeric and ½ teaspoon salt and slide the fish into the water. Bring to a bo