The delicate steamed pompano and aromatic broth pair well with jasmine rice. Fragrant fresh kaffir lime (also known as makrut) leaves re available in Asian markets. Lemon and lime zest can be used as a substitute. Fresh ginger, lemongrass and Thai basil add to the perfume.
Ingredients
- 2 whole Aquaco Farms Florida Pompano, cleaned and gutted, about 1 pound each
- 1 lime, thinly sliced
- 2 stalks lemongrass
- 2 scallions, cut into 1-inch pieces, divided
- 1 2-inch knob ginger, thinly sliced, divided
- 4 sprigs Thai basil, divided, plus more for garnish
- 1 tablespoon coconut or canola oil
- 2 cloves garlic, thinly sliced
- 2 serrano chiles, split lengthwise and seeded
- 1 13-ounce can unsweetened coconut cream
- 1 teaspoon fish sauce
- 3 kaffir lime leaves, preferably fresh
- Kosher salt and freshly ground black pepper, to taste
About this recipe
SERVES 2 This recipe comes from Aquaco.
Instructions
Prepare the fish to be steamed: Fill a wok or large pot fitted with a two-tiered steamer basket with about two inches of water, making sure the water does not touch the bottom of the steamer. Rinse the fish in cold water and pat dry. Make 3¼-inch deep diagonal cuts on both sides of the fish. Season both sides of the fish with salt and pepper. Place lime slices in the slits on one side of the fish.
Steam the fish: Remove any woody outside leaves and dark green tops of the lemongrass. Add one stalk of the lemongrass to the steamer basket. Slice the other lemongrass stalk’s bottom portion into 1-inch pieces. Fill the cavities of each fish with the sliced lemongrass and half of the scallions, ginger and Thai basil. Bring steamer water to a boil. Place fish in the baskets, cover and steam until cooked through and flesh is opaque, about 8-10 minutes. Check the slits of the fish for doneness. It should be white and flaky.
Prepare the broth: While the fish is steaming, heat the oil in a medium sauté pan over medium heat. Sauté the garlic, chiles and remaining scallion and ginger for 2 minutes. Add the Thai basil, coconut cream, fish sauce and kaffir lime leaves, and season with salt and pepper. Reduce the heat to low and simmer five minutes.
To assemble: Using a spatula, lift the fish out of the steamer and transfer to a rimmed serving platter or large shallow bowl. Pour the lemongrass-coconut broth over the pompano and garnish with Thai basil.
