Ingredients with Measurements:
- 4 fish fillets (halibut, cod, or tilapia)
- 1/4 cup soy sauce
- 1/4 cup honey
- 1/4 cup lime juice
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 1/2 teaspoon red pepper flakes
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a mixing bowl, whisk together soy sauce, honey, lime juice, garlic, ginger, red pepper flakes, cilantro, salt, and pepper.
3. Place fish fillets in a shallow dish and pour marinade over them. Let marinate for 15-20 minutes.
4. Grill fish fillets for 3-4 minutes on each side, or until cooked through.
5. Serve with Nuoc Cham sauce on the side.
Time:
Preparation time: 25 minutes
Cooking time: 8-10 minutes
Temperature:
Grill or grill pan at medium-high heat.
Serving size:
4 servings
Nutritional information:
Calories: 200
Fat: 3g
Carbohydrates: 15g
Protein: 30g
Substitutions for ingredients:
- Soy sauce can be substituted with tamari or coconut aminos.
- Honey can be substituted with maple syrup or agave nectar.
- Lime juice can be substituted with lemon juice or rice vinegar.
- Garlic can be substituted with garlic powder.
- Ginger can be substituted with ginger powder.
- Red pepper flakes can be substituted with cayenne pepper or chili powder.
- Cilantro can be substituted with parsley or basil.
Variations:
- Use different types of fish such as salmon or trout.
- Add vegetables such as bell peppers or onions to the grill.
- Use different herbs such as mint or dill in the marinade.
Tips and tricks:
- Make sure to oil the grill or grill pan before cooking to prevent sticking.
- Do not overcook the fish, as it can become dry and tough.
- Use a meat thermometer to ensure the fish is cooked to an internal temperature of 145°F.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until warmed through.
Presentation ideas:
Serve the grilled fish on a bed of rice or quinoa with a side of grilled vegetables.
Garnishes:
Garnish with additional cilantro or lime wedges.
Pairings:
Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Grilled vegetables
- Rice or quinoa
- Salad
Troubleshooting advice:
- If the fish is sticking to the grill, make sure it is well-oiled and try using a fish spatula.
- If the fish is not cooked through, continue cooking until it reaches an internal temperature of 145°F.
Food safety advice:
- Make sure to properly store and handle raw fish to prevent foodborne illness.
- Use a meat thermometer to ensure the fish is cooked to a safe internal temperature.
Food history:
Nuoc Cham is a Vietnamese dipping sauce commonly used in Vietnamese cuisine.
Flavor profiles:
The grilled fish has a smoky and savory flavor, while the Nuoc Cham sauce is sweet, salty, and tangy.
Serving suggestions:
Serve with a side of rice or quinoa and grilled vegetables for a complete meal.
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Region: Vietnamese