Sweet Black Pepper Halibut or Other Fish Steaks, Vietnamese Style

Name: Sweet Black Pepper Halibut or Other Fish Steaks, Vietnamese Style
Yield: makes 4 servings
Ingredients: 1/4 cup sugar; 1/4 cup nam pla; 1/4 cup minced lemongrass (page 143); 1 tablespoon minced garlic; 1 teaspoon black pepper, or to taste; 4 scallions, trimmed and roughly chopped; 1 1/2 to 2 pounds halibut or other fish steaks or sturdy fillets; Salt to taste; Chopped fresh cilantro leaves for garnish

December 14, 2011

A fine recipe for fish steaks, from halibut to Spanish mackerel, even swordfish (it’s also good with shrimp or scallops). The lemongrass is essential if you want authentic flavor, though the dish will be good without it, because the real keys are the quickly made caramel and an abundance of black pepper, which is used more in Vietnam than any place I’ve ever been. See page 500 for information on Thai fish sauce (nam pla). Serve with plain white rice.

Recipe notes

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