Steamed Turbot Stuffed With Mango

Name: Steamed Turbot Stuffed With Mango
Total time: 1 h
Yield: 2 servings
Cuisine: asian
Ingredients: 1 large stalk lemon grass; 2 large shallots; 1 cup dry white wine; 10 ounces turbot; 1 large ripe but firm mango; A couple of sprigs of cilantro to yield 1 tablespoon chopped; A few shakes of salt

By Marian Burros

Total Time: About 1 hour
Rating: 4(6)
Comments: Read comments

Featured in: Turbot With Mango in the Style of Singapore

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Ingredients

Yield:2 servings

1large stalk lemon grass
2large shallots
1cup dry white wine
10ounces turbot
1large ripe but firm mango
A couple of sprigs of cilantro to yield 1 tablespoon chopped
A few shakes of salt

Ingredient Substitution Guide

Preparation

Step 1
Remove tough outer leaves from lemon grass, and slice off tough bottom. Slice remainder of tender part of lemon grass into ⅛-inch-thick rounds. Chop shallots.
Step 2
Combine lemon grass, shallots and wine in the bottom of the pot in which the turbot will be steamed.
Step 3
Wash turbot and cut it into four equal portions. Carefully make a pocket in each portion, slicing the fish horizontally.
Step 4
Skin mango and cut four thin slices to fit into each turbot pocket. Arrange stuffed slices in a steamer.
Step 5
Thinly slice the remaining mango; wash, dry and chop the cilantro.
Step 6
Bring wine mixture to a boil in the steamer. Cover and steam fish for 3 to 4 minutes, until it is cooked.
Step 7
When fish is cooked, remove, and spoon the wine mixture into a food processor. Process to a rough puree. Arrange the fish on two dinner plates. Sprinkle with a little salt and a few spoons of the pureed cooking liquid; decorate with mango slices, and sprinkle with cilantro. Serve with mashed potatoes.