Steamed Lemongrass Fish

lemongrass oil
1/4 cup vegetable oil
1 stalk lemongrass, bottom 4-inches, chopped
4 dried black mushrooms
2 lbs. firm white fish fillets, such as cod or orange roughly, each about
3/4-inch thick
1/4 tsp. salt
1/4 tsp. ground black pepper
2 green onions, julienned
2 Tbsps. minced ginger

Prepare lemongrass oil: Place oil in a small pan and heat until smoking.
Remove from heat and add chopped lemongrass. Set aside to let steep for at
least 30 minutes. Remove and discard lemongrass and set infused oil aside
until ready to use. In a bowl, soak black mushrooms in warm water to cover
until softened, about 20 minutes; drain. Discard stems and thinly slice
caps. Cut fish crosswise into 4 equal pieces; sprinkle with salt and
pepper. Place crushed lemongrass in center of a heatproof dish. Lay fish
fillets on top. Sprinkle mushrooms, green onions, and ginger over fish.
Set dish into a steamer basket set over a wok or pot of simmering water.
Cover steamer and steam over high heat until fish turns opaque and just
begins to flake, 8 to 10 minutes. Just before serving, reheat oil to
smoking then pour over fish and serve immediately. Makes 4 servings.


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