Melissa Clark / The New York Times
- 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
- 1½ 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)
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.
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.
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.
Transfer fish to a serving plate and garnish with scallion, jalapeño and cilantro. Drizzle with additional sauce. Serve over rice, if desired.
Serves 4
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.