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Sweet Black Pepper Fish

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“I have used this recipe from the January/February 04 issue of Cooking Light magazine several times. It is easily and quickly prepared, but best of all, it is a terrific dish. If I can't find lemongrass, I use lemon zest. I have also added a teaspoon of cornstarch dissolved in a little water to the dish during the last two minutes to give the sauce a little more body.”
READY IN:
22mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine 1/4 cup water, sugar, and fish sauce in a large nonstick skillet.
  2. Bring to a boil, stirring to dissolve the sugar.
  3. Add lemongrass, garlic, and pepper.
  4. Cook 1 1/2 minutes or until slightly reduced.
  5. Add 1/4 cup water, onions, and fish and cook over medium-high heat 7 minutes or until fish flakes easily when tested with a fork, turning once.
  6. Sprinkle with cilantro.

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