• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Malaysian Fish with Pears

  • Recipe Submitted by on

Category: Main Dish, Fish

 Ingredients List

  • 1 lb Pan-Sized Trout; or other
  • -white-fleshed fish
  • 2 Bartlett Pears; peeled,
  • -seeded and quartered
  • 2 tb Dry White Wine
  • 2 tb Light Soy Sauce
  • 1/2 ts Sesame Oil
  • 1 ts Chile-Garlic Paste
  • 1 tb Rice Vinegar
  • 1/2 ts Granulated Sugar
  • 3 Green Onions; smashed and
  • -slivered
  • 3 Quarter-Size pieces Ginger;
  • -cut into matchstick pieces
  • 4 Cloves Garlic; peeled and
  • -minced
  • 1 tb Lemon Grass; minced
  • 1/2 c Cilantro Leaves; chopped
  • 1/2 Lime; in wedges
  • 6 c Water


Place the fish and pears in a glass pie plate. Combine remaining
ingredients except cilantro, lime and water and stir to mix thoroughly.
Pour the mixture over the fish. In a wok, or deep pot, bring water to a
boil. Put the pie plate of fish on a steamer tray, cover and steam the fish
over the simmering water until it's flaky, about 20 minutes.

Serve the fish and pears on a bed of rice napped with the sauce in the
bottom of the pie plate. Garnish with cilantro leaves and lime wedges.

The choices among fish varieties in Malaysia boggles the mind. In the U.S.
you can successfully repeat this dish using pan-sized trout, grouper, or
other tender fleshed fish.

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