Flaky whitefish, like cod, is delicate and has a subtle flavor; it craves a high-octane dressing to punch it up. Here that takes the form of a sticky, savory, and sweet condiment inspired by Vietnamese fish sauce caramel. This sauce uses a heap of turmeric, so seek out a high-quality product like Spicewalla, Diaspora Co., or Burlap & Barrel. Don’t hold back on the fresh herbs and sliced raw onions on top—their freshness and bite offer a perfect counterpart to the umami-rich sauce.
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What you’ll need
Large Nonstick Skillet
$50 At Amazon
Mini Tongs
$20 At Williams-Sonoma
Citrus Juicer
$20 $15 At Amazon
Mesh Sieve
$13 At Amazon
Whisk
$10 At Amazon
Recipe information
Yield
4 servings
Ingredients
4
½
3
1
¼
4
2
Preparation
Step 1
Slice 3 limes in half and squeeze through a fine-mesh sieve into a small bowl (you should have about 5 Tbsp. juice); discard seeds. Cut remaining lime into wedges and set aside for serving.
Step 2
Whisk lime juice, brown sugar, soy sauce, turmeric, cayenne, and a pinch of salt in a small saucepan to combine. Bring to a boil, then reduce heat to medium-low. Cook, swirling pan occasionally to keep mixture from bubbling up, until thickened, about 8 minutes. Let caramel cool slightly (it will continue to thicken as it cools).
Step 3
Meanwhile, pat fish dry, then season with salt. Heat oil in a large nonstick skillet over medium-high. Cook fish until flesh is opaque, cooked through, and flakes easily with a fork, about 3 minutes per side.
Step 4
Divide rice among plates and top each with a fillet. Spoon warm caramel over. Top with white onion, mint, and cilantro. Serve with reserved lime wedges for squeezing over.
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