Lake Trout With Nuoc Mam Gung And Broccoli Recipe

Name: Lake Trout With Nuoc Mam Gung And Broccoli Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 2 garlic cloves; 2 hot fresh chilies (jalapeno, 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

Servings: persons

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
2 garlic cloves
2 hot fresh chilies (jalapeno, 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

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
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
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
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
: Combine garlic, chilies, ginger, sugar, lime juice, and fish sauce in a small bowl. Set aside.
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.

459

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound broccoli, 2 garlic cloves, peeled, 1/4 cup rice wine vinegar, 6 tablespoons canola oil, divided, and more.

Yes, Lake Trout With Nuoc Mam Gung And Broccoli Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!