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Steamed Fish with Chive and Lemongrass Butter
pack of white fish fillets
green seasoning to taste
Salt to taste
chive and lemongrass butter
blades of lemongrass
Wash the fish with lime and season with the green seasoning and paprika. Marinate for 15 minutes.
Place fish on a square sheet of foil and dot with the chive and lemongrass butter.
Add lemongrass leaves if desired. Note: I added the leaves because I wanted to push the lemongrass flavours a bit.
Cover with another sheet of foil then seal.
Place on a baking sheet or flat pan. Bake for 15 minutes at 350 degrees F.
Open the packet carefully and discard lemongrass. Serve hot.
After seeing the packet expand like a balloon I know next time to prick with a fork to allow the steam to escape.