Oh, hello.
Please don’t think I forgot about you. I haven’t. I swear!
February has been a chaotic month. It’s the month I decided to finally buckle down and give myself a deadline, so that this hypothetical paper that’s been hanging over my head would finally become un-hypothetical. Which, really, is all part of a grander scheme to make a hypothetical degree become un-hypothetical.
It’s also the month where I’m starting to teach again, at a small, lovely little lab section at a local university. For some reason, this has led to all these thoughts about what to do after graduation filling my head, most of which involve, you guess it, teaching. So when I’m not working on this paper, I’ve been excitedly researching teacher-y things I can do and daydreaming of life post-hypothetical-degree.
All that is to say that once this paper gets out of my hands (and into my boss’ hands), I’ll breathe a sigh of relief and be able to look more alive over here.
In the meantime, I’ll be relying on simple, quick, and tasty recipes like this one. Well, that and leaving Nathan to work his magic in the kitchen. Just this week, he’s been filling the fridge with Heidi’s coconut red lentil soup with farro, Ursula’s Shrimp Romesco, and a whole mess of soy-glazed eggplants and mushrooms for snacking/sandwich-making.
I know. I’m one lucky girl.
½ lb fish fillets (a firm, white-fleshed fish works well here)
½ tsp freshly ground black pepper, and more for serving
2 Tbsp brown sugar
¼ cup warm water
2 Tbsp fish sauce
2 Tbsp vegetable oil
1 shallot, sliced thinly into rings
2-3 Thai red chilies, sliced (optional)
2-3 stalks lemongrass
3-4 scallions
Getting organized: Rinse the fish fillets under water and pat dry with paper towels. Depending on the size of the fillets, you may need to cut them into smaller pieces to fit into the skillet. But don’t go crazy because you want the fish pieces to still be large and easy to flip later. Sprinkle both sides of the fish with black pepper and set aside.
Using the warm water, dissolve the sugar and stir in the fish sauce.
Trim the lemongrass stalks so you’re left with just the bottom pale-colored sections. If there are any tough, dry-looking layers on the outside, peel those off and discard. Mince finely.
Trim the ends of the scallions. Then, using the side of your knife, smash the scallions flat, especially the root ends. Cut into 2-inch sections and set aside.
Putting it all together: Heat a cast-iron skillet (or any heavy skillet) over high heat. Add in the oil and swirl around to coat the pan. Add in the shallots and allow them to fry until golden brown. Using a slotted spoon or chopsticks, remove the shallots and set on paper towels to drain and crisp up, leaving the oil in the pan.
If you turned off the stove after the last step, reheat the oil in the pan over high heat. Add lemongrass and stir for 5-10 seconds. Add the fish fillets into the hot oil and sear for 10-15 seconds. Using a spatula, carefully turn the fish over and allow it to sear on the other side.
Add in the liquid ingredients and let it come to a boil. Lower the heat to medium and add in the scallions and red chilies. Cook for 5 min, uncovered. Flip the fish over and cook for another 5 min. If the sauce looks like it’s cooking off too quickly, lower the heat. You want the sauce to reduce to a syrupy consistency but not completely evaporate.
You can serve the dish in the skillet (careful! hot!) or transfer it to a shallow serving dish. Top with more black pepper and the reserved fried shallots.
Oh and you did remember to make rice, no? ;)
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Yield: 2 servings for dinner, with rice
Time: 20 min
40 Comments
This looks delicious!! What perfect flavors!
Thanks Belinda!
Yay! I’m glad you’re pseudo-back and also glad you were able to take a break this weekend to hang out! You should’ve brought some of those marinated mushrooms for us :)
Haha Azmina, I totally would have brought mushrooms with me, but alas, they weren’t made until the next day. It was so fun hanging out last weekend and can’t wait to see you again!
This looks great. I could use some delicious and quick recipes about now.
Thanks Stephanie!
This looks delicious. I just made something really similar tonight, but with the addition of coconut milk. This recipe sounds a little more healthy. My non-existent six-pack (I call it the jumbo pack) and sedentary a** does not need coconut milk! Thank you riceandwheat!
Omg “jumbo pack” – Amy, you. are. hilarious! Actually, “jumbo pack” notwithstanding, I want to try it with coconut milk too. I ♥ coconut milk!!
This looks delicious. This is one of the staples in south Vietnamese cuisine. My mom made this all the time served with canh chu. Have you tried it in the traditional way, where the cat fish is cut darne and cooked in a clay pot, covered.
Hi Michelle! The original recipe actually did call for steaks of fish but I saw some nice fillets at the market and couldn’t resist. It didn’t say to cover it though, so I might have to try that now. And luckily, I even have a little claypot (the kind used to make Chinese claypot rice) – woot!
This looks delicious and light–must file away for future reference.
By the way–we made the bolognese you posted a few weeks ago and it was amazing–my husband has declared it our go-to ragu now!
Yes! I saw the bolognese on your blog, Elizabeth! I’m so happy you guys liked it and I agree, it’s definitely The Ragu in our house now too. I asked Nathan the other day whether we should try any of the other ragu recipes in that same issue of Saveur and he looked at me, “But…. why??”
You and hubby should move to NYC or I’ll have to come stalk you for this delicious dinner. Running out to get ingredient …
Actually we are coming to NYC in May! I think that might call for some delicious hangout opportunities, Ken. ;)
I’m totally making this! I just have a quick question. I have lemongrass in a tube, will that work?
Wow I’m not familiar with lemongrass in a tube! I think flavorwise, it would probably be fine because I’m assuming the tube just contains pureed lemongrass? However, the one thing that might be different is texture since minced lemongrass still is quite crunchy. I say you should try it, Cookie, especially if it saves you a trip to the store. And let me know how it turns out! :)
I love Vietnamese food and this looks amazing. A wonderful blend of herb and spices, love lemongrass! Can’t wait to try this. Thanks!
Thanks Margaret! Let me know how it turns out!
I want this. Now! It looks just perfect.
Good luck with your work, get it over with, we want you back on Rice & Wheat! ;)
Aww, Marie – now I have even more motivation to finish up my work quickly! :)
Oooohh sounds so good for cold weather! When I saw the title, I thought you were making guotie. hehe. Kho tieu and guotie sound almost the same to me.
Sorry to disappoint on the guotie (what is that?) but glad the fish looked good to you too! :)
I love fish but I never know how to cook it so thanks for the great explanation of how to proceed…see, you are a great teacher! Good luck with finishing according to the deadline. We know you can do it….not like a certain person (sigh) who quit the PhD on her 4th year :)
Coming from a teacher like yourself, Sara, I count that as a huge compliment – thanks! :)
Sounds fantastic, and I can definitely use more quick, healthy weeknight meals in my repertoire!
Awesome – I hope you’ll get to try this out, Camille!
Hey Angi, don’t work too hard! :-) I was in a bookstore in Marin when I first saw the beautiful Hot Sour Salty Sweet. Such gorgeous photographs and intriguing recipes. Thank you for reminding about the cookbook. Halibut would be perfect for this soup. Thanks for sharing.
Thanks Jun – I’ll try not to work too hard….speaking of which, we should have lunch again soon! As for the Duguid/Alford cookbooks, I’m their biggest fan. They just put such thought into every element of it: design, photography, stories, recipes.
Funny how studying for exams/writing papers fills your time and mind so much that you stop feeling like yourself. I feel the same way… I wish you luck with your paper and teaching the lab class.
And the fish looks so gorgeously delicious!
Thanks Joyti! And it’s so true… especially since I haven’t been cooking much, it’s making me feel out of sorts.
The feeling you get when you hand over that paper and realize you never have to go back… It’s pretty indescribable. Godspeed! Hehe. That dish looks so good, btw!
Thanks Alice! I’m sure you guys also have your hands full, but with a much-more-fun reason. :)
I have a weak spot for sweet and spicy dishes. And any recipe with fish sauce and lemongrass in it is a “winning” recipe for me. Can’t wait to try it, may be with skate wing.
You and I think alike – fish sauce and lemongrass always make everything taste better. Thanks Warda! I would love to know how this goes with skate wing…I’ve never cooked skate before! :)
I just made this dish 2 nights ago and it was just perfect! Thanks fo much for the recipe!
Yay! So happy you loved it as much as me … thanks Cookie! Did you end up using the lemongrass in a tube?
We have lately been on a diet of 100% riceandwheat. Made this dish tonight. Lots of happy plates Chez Babychili!
Dude, I’m honored to be featured so regularly at Chez BabyChili!! You know, I wonder if now people will get to this blog when they Google the phrase ‘100% rice and wheat’.
I’m going to have to check out that lentil soup next. Sounds yummy.
I’m not a huge fish fan (except sashimi), but this looks lovely. I would gladly take a helping.
Hope you finish your work soon! I hate projects like that hanging over my head.
Oh yes, that lentil soup changed my world, so you must must check it out, Mariko! We now always keep a big ol’ jar of red lentils and cans of coconut milk in the house just so we are always ready for that soup.