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lime juice fish sauce sugar vegetable oil skin-on kosher salt shallots ginger scallions green Thai chiles garlic fresh mint peanuts dill
Viewed: 21 - Published at: 4 years agoIngredients
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce (such as nam pla or nuoc nam)
- 1 teaspoon sugar
- 4 tablespoons vegetable oil, divided
- 4 6-ounce skin-on Chilean sea bass or halibut fillets
- Kosher salt
- 2 medium shallots, thinly sliced into rings
- 1 1" piece ginger, peeled, finely julienned
- 2 scallions, thinly sliced
- 2 small green Thai chiles or 1/2 jalapeno, thinly sliced into rounds, seeds removed
- 2 garlic cloves, finely chopped
- 1/4 cup chopped fresh mint, basil, and/or cilantro
- 2 tablespoons chopped unsalted, dry-roasted peanuts
- 2 tablespoons chopped fresh dill
Method
- Preheat oven to 350°F. Whisk lime juice, fish sauce, sugar, and 2 tablespoons water in a small bowl until sugar is dissolved. Set lime juice mixture aside.
- Heat 2 tablespoons oil in a large ovenproof skillet over medium-high heat. Season fish with salt and cook, skin side down, until skin is golden brown and crisp, 5-8 minutes. Transfer skillet to oven and roast until fish is just opaque in the center, 5-10 minutes longer, depending on thickness. Transfer fish to a plate.
- While fish is roasting, heat remaining 2 tablespoons oil in another large skillet over medium-high heat. Add shallots, ginger, scallions, and chiles and cook, stirring often, until beginning to brown, about 3 minutes. Add garlic and cook, stirring, until golden brown, about 30 seconds. Add reserved lime juice mixture to skillet and cook, stirring, until slightly reduced, about 1 minute. Remove from heat and mix in herbs and peanuts. Serve fish topped with sauce and dill.
