Lake Trout With Nuoc Mam Gung and Broccoli

[Photograph: Nick Kindelsperger]

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Lake Trout With Nuoc Mam Gung and Broccoli

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About This Recipe

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

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

Procedures

  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.

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