This 15-minute recipe for pan-fried sablefish has a fresh Vietnamese twist, pairing the omega-3 richness of sablefish with a bright nuoc cham sauce.
Made with a dash of fish sauce, nuoc cham is a perfectly puckery, umami-tinged mainstay at a Vietnamese table. It’s a sweet, sour, and salty sauce that’s essential for dipping, drizzling, and dressing a variety of vegetables, rice, and proteins.
By Wild Alaskan Company
Prep time
5 minutes
Cook Time
10 minutes
Total time
15 minutes
Yield
2 servings
Ingredients
Instructions
1. Heat a skillet over medium-high heat.
2. Meanwhile, in a small bowl, whisk together fish sauce, water, lime juice, sugar, garlic, and chili pepper. Adjust seasoning to taste, adding more water if too tart or strong, lime juice if more acidity is desired, or fish sauce for extra saltiness and umami. Set aside.
3. Pat sablefish fillets dry with a tea towel or paper towel, then season with salt and pepper.
4. When skillet is hot, add just enough oil to cover bottom. When oil begins to shimmer (hot enough to sizzle) carefully place fillet skin side down into skillet. Using a fish spatula, press down firmly to ensure good skin to pan contact, holding for 15 seconds. Repeat with remaining fillet.
5. Sear fillets undisturbed until they release easily from skillet with the help of the fish spatula, about 4 to 5 minutes. Flip carefully, then allow to cook until internal temperature reaches 130F at thickest part for medium doneness, about 2 to 3 more minutes depending on thickness of fillets.
6. Transfer sablefish to a plate and serve alongside steamed rice, noodles, or salad, along with the nuoc cham sauce for drizzling over everything.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
