Southeast Asian-Style Plate-Steamed Rockfish

Name: Southeast Asian-Style Plate-Steamed Rockfish
Cuisine: France
Ingredients: 1 small white onion, grated; 1 tablespoon nuoc mam or nam pla; 2 tablespoons chunky peanut butter; 1½ teaspoons finely chopped sweetened coconut flakes; 1 tablespoon dark soy sauce; 1 tablespoon rice vinegar (optional); 1 tablespoon nuoc mam or nam pla; Pinch of cayenne pepper; Nuoc mam or nam pla; Nuoc mam or nam pla; 1 rockfish or snapper, 2 to 3 pounds, eviscerated, as described, and fins removed; 1 rockfish or snapper, 2 to 3 pounds, eviscerated, as described, and fins removed; 2 teaspoons peeled and grated fresh ginger; Salt; 1 bunch scallions, finely chopped; Large pinch of red pepper flakes; 2 medium-size carrots, very coarsely grated; ¼ pound bean sprouts; 1 tablespoon chopped unsalted peanuts; 2 tablespoons chopped cilantro leaves; Tender part only of 2 stalks lemongrass, finely chopped; 1 scallion, finely sliced

Preparation info

FCR—
2 to 4
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This also tastes delicious cold. You may use either nuoc mam, the Vietnamese fish sauce, or nam pla, the Thai fish sauce, as you prefer. Prepare the salad and dressing first and toss the salad just after the fish has started steaming. Some better supermarkets carry the sauces required here; they are available in all Asian markets.

Ingredients

For the salad

¼ pound bean sprouts
2 medium-size carrots, very coarsely grated
1 s

Method

Blanch the bean sprouts and grated carrots 1 minute in boiling water. Reserve 6 tablespoons of the blanching water. Refresh the sprouts and carrots immediately under cold water and pat completely dry. Mix with the other salad ingredients.

Mix all the dressing ingredients together in a small saucepan with the reserved blanching water and, over medium heat, reduce to 3 tablespoons of a th