Those who try the following recipe for steamed turbot stuffed with mango and accompanied by wasabi-flavor mashed potatoes and find it delicious, as I did, can thank Gerd Knaust, chef at the Oriental Hotel in Singapore. This version has been adapted from his more elaborate original to save time.

Steamed Turbot Stuffed With Mango

1 large stalk lemon grass

2 large shallots

1 cup dry white wine

10 ounces turbot

1 large ripe but firm mango

A couple of sprigs of cilantro to yield 1 tablespoon chopped

A few shakes of salt.

1. Remove tough outer leaves from lemon grass, and slice off tough bottom. Slice remainder of tender part of lemon grass into 1/8-inch-thick rounds. Chop shallots.

2. Combine lemon grass, shallots and wine in the bottom of the pot in which the turbot will be steamed.

3. Wash turbot and cut it into four equal portions. Carefully make a pocket in each portion, slicing the fish horizontally.

4. Skin mango and cut four thin slices to fit into each turbot pocket. Arrange stuffed slices in a steamer.

5. Thinly slice the remaining mango; wash, dry and chop the cilantro.

6. Bring wine mixture to a boil in the steamer. Cover and steam fish for 3 to 4 minutes, until it is cooked.

7. When fish is cooked, remove, and spoon the wine mixture into a food processor. Process to a rough puree. Arrange the fish on two dinner plates. Sprinkle with a little salt and a few spoons of the pureed cooking liquid; decorate with mango slices, and sprinkle with cilantro. Serve with mashed potatoes.

Yield: 2 servings.

Approximate nutritional analysis per serving: 300 calories, 5 grams fat, 70 milligrams cholesterol, 290 milligrams sodium, 20 grams protein, 20 grams carbohydrate.

Wasabi Mashed Potatoes

1 pound tiny new potatoes

1/2 cup of 2 percent milk

3 to 4 teaspoons wasabi powder

1/8 teaspoon salt

Freshly ground black pepper to taste.

1. Scrub but do not peel the potatoes, and boil them in just enough water to cover them, until they are tender, 15 to 20 minutes, depending on size.

2. When the potatoes are cooked, drain and quarter them, and put through potato masher. Add enough milk to achieve the desired consistency, along with the wasabi powder, salt and pepper, and serve with the turbot.

Yield: 2 servings.

Approximate nutritional analysis per serving: 260 calories, 1 gram fat, 5 milligrams cholesterol, 180 milligrams sodium, 7 grams protein, 60 grams carbohydrate.