Ingredients with Measurements:
- 4 fish fillets (such as salmon or tilapia)
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup honey
- 2 tablespoons sesame oil
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- Lime wedges for serving
Special equipment needed:
- Grill or grill pan
- Mixing bowl
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a mixing bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, red pepper flakes, salt, and pepper.
3. Brush fish fillets with the sauce mixture and let marinate for 10 minutes.
4. Grill fish fillets for 3-4 minutes per side, or until cooked through.
5. In a small saucepan, heat the remaining sauce mixture over medium heat until it thickens slightly.
6. Serve grilled fish with the spicy fish sauce, chopped scallions, cilantro, and lime wedges.
- Time:
Preparation time: 15 minutes
- Cooking time: 8-10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 300
- Fat: 12g
- Carbohydrates: 20g
- Protein: 25g
Substitutions for ingredients:
- Soy sauce: tamari or coconut aminos
- Rice vinegar: apple cider vinegar or white wine vinegar
- Honey: maple syrup or agave nectar
- Sesame oil: vegetable oil or olive oil
- Red pepper flakes: cayenne pepper or chili powder
- Scallions: chives or red onion
- Cilantro: parsley or basil
Variations:
- Use different types of fish fillets, such as cod or halibut.
- Add sliced jalapenos or Thai chilies for extra heat.
- Substitute lime juice for rice vinegar for a tangier flavor.
- Add a tablespoon of fish sauce for a more authentic taste.
Tips and tricks:
- Make sure to brush the fish fillets with the sauce mixture evenly to ensure maximum flavor.
- Don't overcook the fish, as it can become dry and tough.
- Use a fish spatula to flip the fillets on the grill without breaking them.
- Garnish with additional cilantro and scallions for a pop of color.
Storage instructions:
- Store leftover grilled fish and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fish in the microwave or oven until heated through.
- Reheat the sauce on the stovetop over low heat, stirring occasionally.
Presentation ideas:
- Serve the grilled fish on a bed of rice or quinoa.
- Garnish with lime wedges and additional cilantro for a fresh look.
Garnishes:
- Lime wedges
- Chopped scallions
- Chopped cilantro
Pairings:
- Steamed vegetables, such as broccoli or bok choy
- Brown rice or quinoa
- Asian-inspired salads
Suggested side dishes:
- Grilled vegetables, such as zucchini or eggplant
- Roasted sweet potatoes
- Cucumber salad with sesame dressing
Troubleshooting advice:
- If the fish is sticking to the grill, make sure it is well-oiled before adding the fillets.
- If the sauce is too thick, add a tablespoon of water at a time until desired consistency is reached.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Grilled fish with spicy fish sauce is a popular dish in Southeast Asian cuisine, particularly in Vietnam and Thailand.
Flavor profiles:
- Salty, sweet, spicy, tangy
Serving suggestions:
- Serve with a cold beer or a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
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Region: Thai