Sri Lankan Lemongrass Fish with Beurre Blanc
A Sri Lankan-French original, sea bass fillets poached in a lemongrass and pandan court-bouillon then plated with a beurre blanc built from the poaching liquid so the French butter sauce technique and the Sri Lankan aromatic base are structurally and elegantly fused.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Bruise 2 lemongrass stalks. Tie 1 pandan leaf in a knot. Slice 15g ginger, smash 2 garlic cloves, halve 1 small chilli. Zest 1 lime. Mince 1 small shallot finely. Cut 80g cold butter into 1cm cubes. Season 2 sea bass fillets (170g each) lightly with salt.
Simmer
Combine 500ml water, lemongrass, pandan, ginger, garlic, chilli, lime zest, 1 tbsp fish sauce, and 1 tsp sugar in a wide shallow pan. Simmer over medium heat 8 minutes until aromatics infuse. Lower fish skin-side up into court-bouillon, poach over gentle simmer 6–8 minutes until flesh turns opaque and flakes easily. Remove fish to a warm plate, cover loosely with foil.
Reduce
Strain 150ml poaching liquid into a small saucepan, discard aromatics. Add minced shallot and 60ml dry white wine, bring to a boil. Reduce over medium-high heat until only 2–3 tbsp syrupy liquid remains, about 4–5 minutes.
Build
Lower heat to the lowest setting. Whisk in cold butter cubes one at a time, whisking continuously after each addition until fully emulsified. Sauce should be glossy, creamy, and coat a spoon. Stir in 1 tbsp lime juice and a pinch of salt. Keep warm over lowest heat without boiling.
Steam
While sauce reduces, steam 2 heads pak choi for 3 minutes until tender-crisp. Have 360–440g cooked jasmine rice warm and ready on the stovetop.
Plate
Spoon steamed rice onto two warm plates. Place fish skin-side up on rice. Spoon beurre blanc generously over and around fish. Arrange steamed pak choi alongside. Scatter 10g fresh coriander over top. Serve with lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.