Steamed Halibut in Coconut Sauce

Ingredients:

• 2 cans of 400 gr. coconut milk
• Juice of 3 limes
• 2 cloves garlic, thinly sliced
• 1 piece lemongrass (9 cm), cut in half and beaten
• Half a serrano pepper, thinly sliced ​​(with seeds)
• 2.5 tbsp. l. sugar turbinado
• 2 tbsp + 2 tsp fish sauce
• 4 skinless halibut, cod, or sea bass fillets (170g each)
• Sprigs of cilantro, for serving
• Special equipment: large bamboo steamer

Preparation:

1. In a medium saucepan, combine the coconut milk, lime juice, garlic, lemongrass, serrano, turbinado sugar, and fish sauce and heat over low heat. Bring to a boil and simmer for 5 minutes. Cover and keep warm until ready to serve. Remove the lemongrass before serving.
2. Fill a large saucepan with 2 inches of water and bring to a gentle simmer over medium heat. Line a bamboo steamer with parchment paper. Season the fish with salt and place it in the steamer. Cover the steamer with a lid and place it over the pot of simmering water. Steam until the fish is cooked through, 6-7 minutes.
3. Transfer the fillets to shallow bowls and drizzle each serving with about 0.5 cups of coconut sauce. Garnish with a sprig of cilantro and serve.