For most of its flavor, this Vietnamese classic relies on sugar and pepper, which everyone has on hand. The sugar is used to make a slightly bitter caramel sauce, and the results are spectacular.
1/2 cup water, divided
3 tablespoons sugar
2 1/2 tablespoons Thai fish sauce
3 tablespoons minced peeled fresh lemongrass
1 tablespoon minced fresh garlic
1 teaspoon freshly ground black pepper
1 cup coarsely chopped green onions
4 (6-ounce) halibut fillets
1 tablespoon chopped fresh cilantro
How to Make It
Combine 1/4 cup water, sugar, and fish sauce in a large nonstick skillet; bring to a boil, stirring to dissolve the sugar. Add lemongrass, garlic, and pepper. Cook 1 1/2 minutes or until slightly reduced. Add 1/4 cup water, onions, and fish, and cook over medium-high heat 7 minutes or until fish flakes easily when tested with a fork, turning once. Sprinkle with cilantro.
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Halibut isn't cheap, so I have never made this before tonight when I splurged a bit with frozen Alaska halibut from Wal-Mart. Made half the recipe but used all the herbs & would do so again. It was very delicious! Served with brown short grain rice and steamed baby book choi.
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