Steamed Fish with Chive & Lemongrass Butter

“In Trinidad and Tobago lemongrass (we call it fever grass) is only used for its medicinal properties. I thought that was all this plant was good for until I was introduced to Thai and Vietnamese cooking which uses this fragrant grass extensively.” – Felix Padilla, Simply Trini Cooking

Steamed Fish with Chive & Lemongrass Butter
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins

You'll find this fragrant grass used extensively in Thai and Vietnamese cooking.

Servings: 4
Author: Felix Padilla
For Chive-lemongrass Butter
  • ½ cup 4 oz unsalted butter, room temperature
  • 2 Tbsp. melted unsalted butter
  • 3 Tbsp. finely chopped chives
  • 2 tsp. finely minced lemongrass
  • ¼ tsp. lime zest
  • 1 Tbsp. fresh lime juice
  • Salt to taste
For Steamed Fish
  • 6–8 oz white fish fillets
  • 1 lime
  • Green seasoning to taste
  • 1 tsp. paprika
  • Salt to taste
  • Chive-lemongrass butter
  • 2 blades lemongrass optional
Make the Chive-lemongrass Butter
  1. Mix together the butter to fully incorporate. Add other ingredients and mix thoroughly. Transfer to plastic wrap or a container and chill until firm.

Make the Steamed Fish
  1. Wash fish with lime, pat dry then season with green seasoning, paprika and salt to taste. Let marinate for 15 minutes.

  2. Preheat oven to 350 degrees F.
  3. Tear a large piece of foil and arrange the fillets on top of the foil. Dot the fillets with pieces of the chive-lemongrass butter. Add lemongrass leaves if using. Cover with another piece of foil to create a packet. Prick the top of the package in 2 or 3 places.
  4. Place the package on a baking sheet and transfer to the oven. Bake for 15 minutes. Remove fish package from the oven and let cool for 5 minutes before carefully opening the package. Discard blades of lemongrass (if used) and serve.
Cook's Notes

Green seasoning is a blend of a variety of fresh herbs used widely in Caribbean cuisine.


This recipe was published in the June 2015 edition of Cooking Sense Magazine

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