Steamed Turbot Stuffed With Mango

1. 1

   Remove tough outer leaves from lemon grass, and slice off tough bottom.

2. 2

   Slice remainder of tender part of lemon grass into 1/8-inch-thick rounds.

3. 3

   Chop shallots.

4. 4

   Combine lemon grass, shallots and wine in the bottom of the pot in which the turbot will be steamed.

5. 5

   Wash turbot and cut it into four equal portions.

6. 6

   Carefully make a pocket in each portion, slicing the fish horizontally.

7. 7

   Skin mango and cut four thin slices to fit into each turbot pocket.

8. 8

   Arrange stuffed slices in a steamer.

9. 9

   Thinly slice the remaining mango; wash, dry and chop the cilantro.

10. 10

    Bring wine mixture to a boil in the steamer.

11. 11

    Cover and steam fish for 3 to 4 minutes, until it is cooked.

12. 12

    When fish is cooked, remove, and spoon the wine mixture into a food processor.

13. 13

    Process to a rough puree.

14. 14

    Arrange the fish on two dinner plates.

15. 15

    Sprinkle with a little salt and a few spoons of the pureed cooking liquid; decorate with mango slices, and sprinkle with cilantro.

16. 16

    Serve with mashed potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.