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.
1/2 lb. per person
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.
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