Vietnamese Black Pepper Fish Recipes
SQUID WITH BLACK PEPPER, VIETNAMESE STYLE
Provided by Mark Bittman
Categories easy, quick, appetizer, side dish
Time 2m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put oil in a large skillet or wok and turn heat to high. A minute later add squid and cook, stirring frequently, just until it becomes opaque, about 30 seconds.
- Taste; the moment the rawness is gone, add garlic and stir; add at least a teaspoon of black pepper. Stir in fish sauce, cook another 10 seconds, and taste; add more sauce and salt, if necessary. Garnish and serve.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 2 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 1 gram, Sodium 783 milligrams, Sugar 1 gram, TransFat 0 grams
SWEET BLACK PEPPER HALIBUT OR OTHER FISH STEAKS, VIETNAMESE STYLE
Steps:
- Combine the sugar, nam pla, and 1/4 cup water in a skillet just large enough to hold the fish. Place over medium heat and cook, stirring infrequently, until the sugar melts and the mixture bubbles, 5 to 10 minutes. Add the lemongrass, garlic, and black pepper and cook, stirring occasionally, for about 3 minutes more.
- Add the scallions, fish, and another 1/4 cup water. Cook over medium-high heat, turning the fish occasionally (if you're using fillets, turn it less often so that it doesn't break up), until the sauce is very thick and the fish cooked through, about 10 minutes. Taste, add salt if necessary, then garnish and serve.
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- Heat oil (in a skillet large enough to hold the fish) over medium heat. Add the shallots and cook for 10 minutes, stirring occasionally, until they soften (lower the heat if they start to brown) Transfer them to a small bowl and set aside.
- Add sugar, fish sauce, and water to the skillet. Over medium heat, cook the mixture for about 5 minutes, until it starts to turn brown and there are large bubbles throughout. Sprinkle in the pepper and the cooked shallots and cook for a minute more. Add the fish and cook, turning gently with a spatula every three minutes or so, until it is coated evenly with thickened caramel sauce, and just cooked through, 8-10 minutes. (you can add a few tablespoons of water, 1 tablespoon at a time, if the pan seems too dry)
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