INGREDIENTS
4 bluefish fillets, skin on
1 TBSP. peanut oil
1 strip (2-inches) of lemon zest
1/3 cup light brown sugar
2 TBSP. Asian fish sauce
1 1/2 TBSP. soy sauce
1 tsp. grated ginger
1/2 tsp. black pepper
Sliced scallions, as needed
Thinly sliced jalapeno, as needed
Fresh cilantro, as needed
Cooked rice, for serving
DIRECTIONS
Brush fish with oil.
Place lemon zest strip, sugar, fish sauce, soy sauce, ginger and black pepper in a large skillet.
Bring to a simmer over medium-high heat, and reduce sauce for 1 to 2 minutes, until syrupy.
Place fish, skin side-down, in pan.
Simmer, basting fish frequently with pan sauce, for 2 minutes; carefully turn fish and continue cooking until fish is just cooked through, 2 to 3 minutes longer.
Transfer fish to a serving plate and garnish with scallion, jalapeno and cilantro.
Drizzle with additional sauce.
Serve over rice.
