Vietnamese Seared Fish with Ginger Lime Sauce

I was absolutely amazed by the burst of flavor in each bite of this dish. A light, lovely seared fish with the crunch of julienne cucumber and the awesome ginger lime sauce. I served these in single spoon servings as an amuse-bouche, with steamed white rice as a base. 

Vietnamese Seared Fish with Ginger Lime Sauce

Ingredients:

• 4 Large fillets of white fish like cod
• 3 Tbsp Vegetable oil
• 4 Large cloves garlic
• 1 small cucumber, un peeled

For the sauce:

• 2 cloves garlic
• 2 thai red chilli, deseeded
• 2 Tbsp water
• 3 Tbsp fresh ginger
• 3 Tbsp sugar
• 3 Tbsp Lime juice, freshly squeezed
• ¼ cup fish sauce

Method:

• Pound the ginger, garlic and chillies to a fine paste.
• Add all the other ingredients for the sauce in a bowl.
• Allow to sit for 10-15 minutes.
• Cut the fillets into large square pieces.
• Cut the un peeled cucumber julienne Or use a benriner-mandoline.
• 
• Add the cucumber to the sauce, reserving some sauce for drizzling later.
• Heat oil in a non stick skillet. Medium Heat.
• Cook the fish undisturbed for 3 minutes on one side till golden then gently flip over to cook other side.
• Add the garlic cloves when you flip the fish.
• When the fish is cooked and garlic is golden remove from pan to serving platter.
• Arrange a spoonful off cucumber from the sauce over each piece of fish.
• Top with a golden clove of garlic and drizzle some sauce over it.
• Serve hot with white rice!

Vietnamese Seared Fish with Ginger Lime Sauce

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