Lake Trout With Nuoc Mam Gung and Broccoli

Dinner Tonight

Your source for quick recipe every single week day.

Lake Trout With Nuoc Mam Gung and Broccoli
  • Yield:Serves 4
  • Active time:20 minutes
  • Total time:30 minutes
This recipe appears in:
Dinner Tonight: Lake Trout With Nuoc Mam Gung and Broccoli

[Photograph: Nick Kindelsperger]

About the author: Nick Kindelsperger is the editor of Serious Eats: Chicago. He loves tacos and spicy food. You can follow him as @nickdk on Twitter.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

  • 1 pound broccoli
  • 2 garlic cloves, peeled
  • 1/4 cup rice wine vinegar
  • 6 tablespoons canola oil, divided
  • Kosher salt and freshly ground black pepper
  • 4 (6-ounce) fish fillets (lake trout, salmon, or other firm-fleshed fish)
  • Handful fresh cilantro leaves, chopped
  • For the Nuoc Mam Gung
  • 2 garlic cloves
  • 2 hot fresh chilies (jalapeño, serrano, or Thai bird), stemmed, seeded, and minced
  • 1-inch piece ginger, peeled, minced
  • 3 tablespoons sugar
  • 6 tablespoon juice from 4 to 6 limes
  • 4 tablespoons fish sauce

Directions

  1. 1.

    Adjust oven racks to upper middle and lower middle position. Use a vegetable peeler to peel the broccoli stems, then cut the broccoli lengthwise into 2-inch-wide pieces. Transfer broccoli pieces to a roasting pan large enough to fit them in a single layer.

  2. 2.

    Smash garlic and a teaspoon of salt in a mortar and pestle or with the back of a knife until it is a paste. Transfer to a small bowl and whisk in vinegar and 4 tablespoons canola oil. Pour this mixture over the broccoli, season with salt and pepper, and toss until evenly coated.

  3. 3.

    Transfer roasting pan to the bottom rack of oven and cook for 7 minutes. Flip the broccoli pieces with a pair of tongs and continue roasting until the broccoli is tender and a sharp knife easily pierces the stem, about 8 minutes longer. Set aside when done.

  4. 4.

    Meanwhile, season the fish fillets with salt and pepper. Heat remaining 2 tablespoons canola oil in an ovenproof skillet or cast-iron skillet over medium-high heat. When oil starts to shimmer, add the fillets skin-side down and cook until bottom starts to brown, 4 to 5 minutes. Carefully use a spatula to move the fillets to make sure the skin isn’t stuck to the pan, and then transfer pan to top rack in the oven to finish cooking the fish, 5 to 8 minutes.

  5. 5.

    For the nuoc mam gung: Combine garlic, chilies, ginger, sugar, lime juice, and fish sauce in a small bowl. Set aside.

  6. 6.

    Serve the fish and broccoli with the sauce in a small container on the side, or spoon some of the sauce on top of the fish. If you’d like, garnish with some cilantro.

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: