Sweet and Spicy Fish
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Prep Time:
Cooking Time: Servings: 2 |
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Sweet and Spicy Fish Recipe. A classic Vietnamese dish that combines the sweet flavor of brown sugar and the spiciness of black pepper. It looks and tastes amazing. If you're looking for a quick and flavorful dish for an intimate gathering this dish is for you.
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Be The First To Review This RecipeIngredients
| lemon grass | 1 | |
| scallion | 4 | |
| red snapper | 1 lb | 1/2 lb. per person |
| black pepper | 1 tsp | |
| canola oil | 1/4 cup | |
| brown sugar | 1/4 cup | |
| white wine | 1/2 cup | |
| fish sauce | 1/4 cup | |
| water | 1/2 cup | if needed |
| fried shallot | 2 Tbsps |
Directions
- Take the lemon grass stalk and slice off the ends. Remove 3 layers of the skin until you reach a clean light green color. Thinly slice the lemongrass and continue to finely mince until you reach a powder like substance. Set aside.
- Take the scallions and trim the ends. Smash the scallions flat with the side of your knife. Slice lengthwise into 2 to 3 pieces and then cut crosswise into 2 - 3 inch lengths. Set aside.
- Take your red snapper and sprinkle with the black pepper on both sides. Set aside.
- Heat a medium size skillet over high heat. Add the canola oil and coat the pan.
- Toss in the lemongrass. Immediately place the fish in the hot oil and sear for 10 to 15 seconds on each side.
- Toss in the brown sugar around the fish and stir in the white wine. Bring to a boil then lower the heat to medium and add the scallions.
- Cook uncovered for 5 minutes then turn the fish and cook for an additional 5 minutes. As the liquid cooks down, lower the heat little by little, just enough to prevent the sauce from burning. It will reduce gradually to a texture somewhere between a heavy syrup and a paste.
- Top with the fried scallops and serve.
