Mother Earth Living

Discover Cardamom: Steamed Fish with Cardamom Leaves

Creative cooks find delicious new uses for this ancient, aromatic herb.
By William Woys Weaver
December/January 2009
Add to My MSN

The papery green pods of true cardamom contain aromatic seeds, prized for cooking.


Content Tools

Related Content

Recipes with Cardamom

Don’t let cardamom’s cost and limited range of classic dishes dissuade you from trying this fragrant...

Herb to Know: Lemongrass

Lemongrass is grown in warm climates as an ornamental for its foliage and flowers.

Product of the Week: Badger Anti-Bug Balm

Badger Anti-Bug Balm uses essential oils of citronella, cedar and lemongrass to keep the bugs at bay...

Rosemary, Chickpea and Wheat Berry Soup Recipe

This Rosemary, Chickpea and Wheat Berry Soup recipe is enhanced by the slight hints of pumpkin and s...

Serves 4 to 6

To make this recipe properly, you will need a large wok or steamer. If you do not have one, divide the fish in half or thirds and steam the pieces separately. (You can hold the cooked pieces in the oven while you prepare the rest.)

• One 2-pound whole sea bass, flounder or carp, cleaned and scales removed
• Salt (preferably sea salt)
• Freshly ground black pepper
• 12 fresh cardamom leaves
• ½ cup chopped lemongrass
• 3 scallions, sliced into 1-inch pieces (white and green parts included)
• Shredded zest of half a lime
• 2 tablespoons fish sauce (optional)
• 3 tablespoons vegetable oil (preferably raw sesame oil)

1. Fill bottom third of wok or vegetable steamer with water. Set steaming rack in the center; cover. Place over high heat. 

2. While steamer is heating, season fish with salt and pepper on both sides.

3. Spread half the cardamom leaves on an oval plate, large enough to hold fish. Lay fish on top. Score fish with a sharp knife at ¾-inch intervals.

4. Combine lemongrass, scallions and lime zest; scatter mixture evenly over fish. Cover with remaining cardamom leaves.

5. When steamer has filled with steam, set plate with fish inside. Cover tightly. Steam at least 15 to 20 minutes (cooking time depends on type of fish), then check for doneness. The fish is done if a skewer goes through the thickest part of the flesh easily.

6. Remove fish and set plate on a heat-proof serving platter. Peel away top cardamom leaves. Baste with fish sauce (optional). Heat oil until crackling hot. Drizzle oil over fish (it should sizzle). Serve immediately with rice and stir-fried vegetables.

William Woys Weaver is a food historian, author and contributing editor to Mother Earth News and Gourmet magazines. His classic, out-of-print book Heirloom Vegetable Gardening (Henry Holt & Co., 1997) is available on CD from Mother Earth News at www.HerbCompanion.com/shopping .

For the main article, The Spice is Right: Discover Cardamom, click here.








Post a comment below.

 








Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.