Prep time: About 5 minutes
Cooking Time: 25 minutes (including the steaming)
Calories per serving (2 servings, about 2 steaks each): 392 (Note: may change depending on type of fish used)
Ahhhh, Veranda Asian Market in Portland, ME – my new happy place 🙂
I was craving some Asian flavors so I decided to indulge on some Asian groceries last week. One of the things I got was a pound of some frozen Vietnamese mud fish. Their slices look thick, and though they were frozen, I thought they looked really good. They’re farm-raised too.
I am actually delighted I chose this kind. Why? Though they have bones, they’re not bad. You can see the bones and unlike milkfish, this is definitely more meaty. Also, despite its name, it didn’t taste muddy at all.
So here’s how to make this easy and flavorful seafood recipe. You will need:
1 lb (about 16 oz) fish of your choice (I used Vietnamese mudfish), steak cut
Pinch of seasalt
Pinch of black pepper
1 tbsp of olive or canola oil
1/3 cup (about 5 tbsps) light soy sauce
1 tsp lime juice, optional
2 tsps lemon (or calamansi, Philippine lemon) juice
1 tbsp honey
1 tsp Sriracha (Thai chili) sauce
2 tbsp fresh onion, chopped
2 tbsps fresh cilantro, chopped
In a small bowl, whisk the soy sauce, lime and lemon juice, honey and sriracha. Set aside.
In medium heat, pan fry the fish steaks in oil until lightly browned (about 8 minutes each side). Lightly season with salt and pepper as you fry them. Once both sides are done, adjust heat to a slightly lower temperature. Pour in the soy sauce mixture and let simmer for about 5 to 7 minutes just to let the fish absorb the flavors. That’s it, easy right? Garnish with cilantro and onions. Serve with warm rice.
Note: I’m pretty sure this would also work well with beef tips or filleted fish. If you’re not a fan of bones, feel free to use fillets instead.
Eat well and be well. – Ella Bella