3as a Main Course, 5 As an Appetizer
By Naomi Duguid
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.
Rinse the fish. Put about ¾ inch water in a 10- to 12-inch heavy skillet and place over medium-high heat. Add