Master Recipe 
This recent favorite recipe has become a standby—and a hit—in my cooking classes. Sweating and steaming are two techniques I love to teach, and I find that so many students are amazed at how easy and healthful it is to steam fish. Many tell me that they have a bamboo steamer, but never quite knew what to do with it! So here’s a masterful way to put the steamer to use, in a warming, colorful dish that combines the steamed fish and a fragrant, full-flavored blend of lemongrass, peas, and spinach.
6 SERVINGS
EQUIPMENT: A 2-quart (2 l) saucepan; a 9-inch (22 cm) bamboo steamer; a large, fine-mesh sieve; 6 warmed, shallow bowls.
1 tablespoon coarse sea salt
2 cups (300 g) fresh or frozen shelled peas
2 tablespoons unsalted butter
2 shallots, peeled and finely chopped
Fine sea salt
1/4 cup (60 ml) chopped fresh lemongrass (from 4 to 8 stalks), tender pale parts only, or 1/4 cup (60 ml) Kaffir Lime Powder
3 cups (750 ml) Fish Stock or Shellfish Stock or clam broth
1 cup (250 ml) heavy cream
Six 4-ounce (125 g) boneless, skinless turbot fillets (see Note)
4 cups (6 ounces; 170 g) fresh baby spinach leaves
Grated lime zest or fresh mint leaves, for garnish (optional)
Kaffir Lime Powder, for garnish (optional)
1. Prepare a bowl of ice water.
2. In the 2-quart (2 l) saucepan, bring 1 quart (1 l) water to a boil over high heat. Add the coarse sea salt and the peas and blanch, uncovered, for 2 minutes, counting from when the water comes back to a boil. Taste for the desired doneness; the peas should still have a touch of crunch. Drain well. Plunge into the bowl of ice water to halt the cooking and help preserve their bright green color.
3. In a medium saucepan, combine the butter, shallots, 1/8 teaspoon fine sea salt, and the lemongrass and sweat—cook, covered, over low heat—until softened, about 5 minutes. Add the stock and cook until it has reduced to 1/2 cup (125 ml), 10 to 12 minutes. Add the cream and cook until slightly thickened, 2 to 3 minutes more. Strain the sauce through the fine-mesh sieve into another medium saucepan, pressing hard on the solids to extract maximum flavor. Discard the solids. Taste for seasoning. (The sauce can be made up to 1 day in advance. Refrigerate in a covered container.)
4. Bring 1 quart (1 l) water to a simmer in the bottom of a medium saucepan. Arrange the fish fillets in the bamboo steamer. Place the steamer over the simmering water, cover, and steam just until the fish is cooked to the desired doneness and flakes easily with a fork, 2 to 3 minutes.
5. Place the spinach leaves and several tablespoons water in a large skillet. Cover and wilt the spinach over medium-high heat. Once wilted, add the blanched peas to warm them. Transfer the spinach and peas to the fine-mesh sieve to drain.
6. To serve, gently reheat the sauce if necessary. Divide the vegetables among the six warmed, shallow bowls and set a fish fillet on top of each. Spoon the sauce over all. Garnish with the lime zest or mint leaves and/or kaffir lime powder. Serve immediately.
NOTE: Any firm, white-fleshed fish fillets—such as halibut, flounder, trout, or perch—can be used here.
WINE MATCH: A current favorite white wine is the northern Rhône Condrieu from the vineyards of François Villard, particularly his cuvée De Poncins. To my palate, it is the richest and most flattering expression of the Viognier grape: mineral-rich, pure, and full-bodied but not overly fruity.