Vietnamese-style fish

By Shawn

Ingredients

• 12 ounces frozen white-fish fillets, preferably thick-cut
• 1 cup frozen green beans
• 1 large clove garlic
• 1/2 large shallot
• 1 tablespoon sugar
• 1 tablespoon fish sauce
• 2 tablespoons toasted sesame oil
• 1/2 lime
• Crushed red pepper flakes (optional)
• Fresh mint leaves, for garnish

Details

Servings 2

Preparation

Step 1

Unwrap the fillets and place in a bowl of tap water while you prep the other ingredients.

Cut each green bean in half (crosswise or lengthwise). Mince the garlic and shallot; together is okay.

Whisk together the sugar, fish sauce and a tablespoon of the oil in a liquid measuring cup.

Drain the fish and pat dry, then cut it into chunks. Heat the remaining tablespoon of oil in a nonstick skillet over medium-high heat. Add the garlic and shallot; stir for 1 minute, then add the fish sauce mixture. Cook for 1 minute, or until the sugar has dissolved, then add the fish. Cook for 4 to 6 minutes, then add the green beans. Cook until those vegetables are just heated through, then remove from the heat.

Squeeze the juice of the lime half into the pan. Season with a pinch of the crushed red pepper flakes, if using. Divide between wide, shallow bowls; tear some mint leaves over each portion and serve right away.