Recipe by tara portee
I have used this recipe from the January/February 04 issue of Cooking Light magazine several times. It is easily and quickly prepared, but best of all, it is a terrific dish. If I can't find lemongrass, I use lemon zest. I have also added a teaspoon of cornstarch dissolved in a little water to the dish during the last two minutes to give the sauce a little more body.
Top Review by BonnieZ
Wonderful flavor to this dish. I took the posters advice and only used 2 tbsp of sugar in the recipe. The key to this recipe is to let the initial ingredients reduce sufficiently so that once you add the fish it does not overcook. Simplicity at its best. Thank you Tara for sharing the recipe.
- 1⁄2 cup water, divided
- 3 tablespoons sugar (I only use 2)
- 2 1⁄2 tablespoons Thai fish sauce
- 3 tablespoons minced peeled fresh lemongrass
- 1 tablespoon minced fresh garlic
- 1 teaspoon fresh ground black pepper
- 1 cup coarsely chopped green onion
- 4 (6 ounce) halibut fillets
- 1 tablespoon chopped fresh cilantro
Directions See How It's Made
- 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.