PAN-FRIED FISH WITH GINGER, LIME, AND CILANTRO SAUCE

PAN-FRIED FISH WITH GINGER, LIME, AND CILANTRO SAUCE image

Yield 2 people

Number Of Ingredients 11

1 TBSP mixed whole peppercorns, crushed
2 TBSP flour
Two 4-oz. pieces of fillet of white fish, such as cod or sea bass
4 TBSP vegetable oil
1 garlic clove, minced
1 TBSP grated fresh ginger
1 tsp minced jalapeno pepper
Juice of 1 lime
1 TBSP Thai fish sauce
Pinch of sugar
1/2 cup fresh cilantro leaves, chopped

Steps:

To prepare the fish, mix together the peppercorns and flour with a sprinkling of salt on a plate. Remove any skiin and bones from the fish. Dredge the fish in the peppercorn mixture. Heat 2 TBSP of the oil over medium-high heat in a nonstick pan large enough to hold the fish. Place the fish in the pan and cook until the edges of the fish have an opaque rim of about an inch. Turn the fish and cook on the other side until the fish is firm to the touch. Remove the fish and keep warm. Into the pan, put the garlic, ginger, and jalapeno and cook for a minute, stirring. Add the lime juice and the remaining 2 TBSP oil, and the fish sauce with the sugar. Add enough water to make a sauce for the fish. Stir in the cilantro and serve over the fish.