Ingredients

The following ingredients have 4 Servings
  • 4 (6-ounce) skin-on bluefish fillets (or substitute mackerel, trout or thin salmon fillets)
  • 1 tablespoon peanut, grapeseed or safflower oil
  • 1 stalk lemongrass, or use lemon or lime zest (see note)
  • 1/3 cup light brown sugar
  • 2 tablespoons Asian fish sauce
  • 1 1/2 tablespoons soy sauce
  • 1 teaspoon grated ginger
  • 1/2 teaspoon black pepper
  • Sliced scallions, as needed
  • Thinly sliced jalapeño, as needed
  • Fresh cilantro, as needed
  • Cooked rice, for serving (optional)

Instruction

  • Brush fish all over with oil. Remove outer layer of lemongrass stalk and cut stalk into 2-inch lengths. Using the butt of a kitchen knife, pound and bruise stalks all over.
  • Place lemongrass pieces, sugar, fish sauce, soy sauce, ginger and black pepper in a large skillet. Bring to a simmer over medium-high heat, and reduce sauce for 1 to 2 minutes, until syrupy.
  • Place fish, skin side-down, in pan. Simmer, basting fish frequently with pan sauce, for 2 minutes; carefully turn fish and continue cooking until fish is just cooked through, 2 to 3 minutes longer.
  • Transfer fish to a serving plate and garnish with scallion, jalapeño and cilantro. Drizzle with additional sauce. Serve over rice, if desired.