Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

Fluffy lemongrass fish from Burma: Rivers of Flavor by Naomi Duguid

  • shallots
  • snapper
  • fish sauce
  • fresh ginger
  • lemongrass
  • limes
  • peanut oil
  • turmeric
  • Asian shallots

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on April 02, 2016

    Delicious, easy, and fresh tasting dish. I used a halibut steak, and it was beautiful. I concur with the other reviewers that you will probably need to check out the seasoning at the end to make sure it is to your taste.

  • westminstr on July 19, 2013

    I made this over the weekend as part of a Burmese dinner. I used 1.5 pounds blackfish fillets and underpoached them a bit at first, which was a good idea as they cooked more a bit later. Used my mini-processor to break down the aromatics. They didn't turn into a paste, just a fine mince, but they cooked down in the pan so that turned out to be fine. Concur as well that it needed a bit more salt than as written. Adding my accolades to others - this was a tasty and easy dish, which everyone enjoyed. Served with coconut rice and a snap pea-tomato salad.

  • JoanN on July 04, 2013

    I tried this with frozen Mahi-Mahi from Costco. Big mistake. The flavors were marvelous, but the fish was unbelievably chewy. Still, the potential of this dish was clear and I'll definitely be trying it again when I can find fresh halibut.

  • Delys77 on June 18, 2013

    Pg. 138 Another quick and easy dish from this book. The overall flavour is very good, but maybe put a bit of salt in with the shallots when you are making your paste. Also, check for seasoning before plating. Add the lime wedges to the plate as it usually needs them. Can also go pretty heavy on the lemongrass. Not fishy as the result of the seasoning paste but serve with rice and greens that have no fish sauce or oyster sauce so that the fish dish shines and doesn't get mired in a fishy menu.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.