Steamed Fish

Steamed Fish with Asian Aromatics

"The Farmers' Market Cookbook" by Richard Ruben

Ingredients
2 stalks lemongrass - top quarter discarded (or zest of one lemon)
2-3 Asian red chilies - pierced with a knife
1/2 cup cilantro stem and root - washed and chopped (or stem and leaves)
1/2-inch piece of ginger root - sliced
olive oil
2-4 6 oz fillets like sole, orange roughy, or flounder