RECIPE: Fish with butter, lemongrass and ginger

I liked this dish because of the fine flavors, it's a simple taste (but not boring, though it took a lot of time to chop), and it's healthy!

I used this recipe:

http://www.smh.com.au/lifestyle/cuisine/seafood/recipe/fish-cooked-with-butter-lemongrass-and-ginger-20111019-1m4w9.html

Then did my TicoFusion(tm) variations:

- I sued Cabrilla which is a type of grouper. Turns out Cabrilla might be better for baking because it was breaking up. I did like the texture.
- Microwave the carrots for 2 minutes in butter, so that it is soft
- If the fish cooks quickly because it is thin, then cook everything but the fish, almost-reduce the sauce before cooking the fish in the almost-reduced sauce. Let the fish cook in the sauce to get the fine flaovrs.
- I doubled the sauce because I like sauce, and added extra carrots to have more veggies.

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