Vietnamese Caramel Bluefish

Ingredients

• 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)
• ⅓ cup light brown sugar
• 2 tablespoons Asian fish sauce
• 1 ½ tablespoons soy sauce
• 1 teaspoon grated ginger
• ½ teaspoon black pepper
•  Sliced scallions, as needed
•  Thinly sliced jalapeño, as needed
•  Fresh cilantro, as needed
•  Cooked rice, for serving (optional)

Directions

1. 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.
2. 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.
3. 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.
4. Transfer fish to a serving plate and garnish with scallion, jalapeño and cilantro. Drizzle with additional sauce. Serve over rice, if desired.

Tip

• If you can’t get lemongrass, peel a 2-inch strip of lemon or lime zest with a peeler and use that instead. You don’t need to bruise the peel.