Ingredients with Measurements:
- 4 fish fillets (halibut, salmon, or any firm white fish)
- 1/4 cup Phu Quoc fish sauce
- 1/4 cup lime juice
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 tablespoon chopped cilantro
- Lime wedges for serving
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 Phu Quoc fish sauce, lime juice, honey, garlic, ginger, black pepper, and vegetable oil.
3. Place fish fillets in the marinade and let sit for 10-15 minutes.
4. Grill fish fillets for 3-4 minutes per side or until cooked through.
5. Remove from grill and sprinkle with chopped cilantro.
6. Serve with lime wedges and additional Phu Quoc fish sauce on the side.
Time:
Preparation time: 20 minutes
Cooking time: 8-10 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 200
Fat: 8g
Carbohydrates: 8g
Protein: 25g
Substitutions for ingredients:
- Any firm white fish can be used instead of halibut or salmon.
- Soy sauce can be used instead of Phu Quoc fish sauce.
- Lemon juice can be used instead of lime juice.
- Maple syrup can be used instead of honey.
Variations:
- Add sliced jalapenos or red pepper flakes for a spicy kick.
- Substitute the cilantro with chopped scallions or parsley.
- Use the marinade for chicken or shrimp instead of fish.
Tips and tricks:
- Make sure the grill or grill pan is well-oiled to prevent sticking.
- Do not overcook the fish, as it will become dry and tough.
- Use fresh lime juice for the best flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve on a bed of rice or with grilled vegetables.
Garnishes:
Garnish with additional cilantro or sliced green onions.
Pairings:
Serve with a crisp white wine or a cold beer.
Suggested side dishes:
Grilled vegetables, rice, or a side salad.
Troubleshooting advice:
If the fish sticks to the grill or grill pan, use a spatula to gently loosen it.
Food safety advice:
Make sure the fish is cooked to an internal temperature of 145°F to prevent foodborne illness.
Food history:
Phu Quoc fish sauce is a traditional Vietnamese condiment made from fermented fish.
Flavor profiles:
Salty, sweet, sour, and umami.
Serving suggestions:
Serve as a main dish for a family dinner or as a party appetizer.
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Region: Vietnamese