Delicately Spiced Turbot Fillets Wrapped in Chinese Leaves

Preparation info
  • makes


    • Difficulty


Appears in
New Wave Asian: A Guide to the Southeast Asian Food Revolution

By Sri Owen

Published 2002

  • About

This is a dish for special people – I like to make it just for two, or at most four. You need all your time and concentration to balance the aromatics and the hot spices, and to get just the right degree of sweetness and sourness in the sauce. Above all, do not overcook the fish. Steaming is a much faster method of cooking than (say) grilling, so you have less margin for error. Wrappings for the steaming of fish vary from country to country, giving subtly different finishes. I think my very