Parrotfish Recipe

Prepare fish

Pat the parrotfish fillets dry with paper towels. Season both sides evenly with 1 1/2 tsp kosher salt and 1 tsp black pepper. Lightly dust each fillet on both sides with the 1/4 cup flour, shaking off excess.

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat. Add 2 tbs neutral oil and swirl to coat. When oil shimmers, add fillets skin-side down (if skin-on). Cook without moving for 3–4 minutes until the skin is crisp and golden. Flip carefully and cook 1.5–3 minutes more until the fish registers 125–130°F (51–54°C) for medium; residual heat will carry it to 135°F. Transfer fillets to a warm plate and tent loosely with foil.

Make brown butter

Using the same skillet (wipe out if oil burned; keep any fond), reduce heat to medium. Add 6 tbs unsalted butter. Melt and cook, swirling or stirring occasionally, until butter foams then turns nutty-brown and smells toasted, about 4–6 minutes. Watch closely to avoid burning.

Aromatics & black beans

As soon as butter browns, add 2 tbs minced ginger and 3 minced garlic cloves. Sauté 30–45 seconds until fragrant. Add the roughly chopped 1 tsp fermented black beans and 4 sliced scallions (white + light green); stir 30–45 seconds to combine.

Finish sauce

Stir in 2 tbs soy sauce, 1 tbs mirin (or dry sherry), 2 tbs water or light fish stock, and 1 tbsp fresh lemon juice. If you like heat, add 1/4 tsp crushed red pepper flakes. Simmer 1 minute to meld flavors and reduce slightly. Taste and adjust seasoning — add a pinch more salt or a touch more lemon if needed.

Return fish to pan for a quick glaze (optional): place fillets back in the skillet skin-side up for 20–30 seconds, spooning sauce over tops to coat. Remove to serving plates.

Cook baby bok choy

While fish rests or during sauce step, heat a second large skillet over medium-high heat. Add 1 tsp sesame oil. Add halved baby bok choy cut-side down in a single layer. Sprinkle with 1/2 tsp kosher salt and 3 tbs water. Cover and steam for 1.5–2 minutes until stems are tender-crisp. Uncover and sauté 30 seconds more to evaporate liquid and create slight browning.

Transfer bok choy to serving plates alongside fish. Spoon a little of the brown-butter black bean sauce over the bok choy if desired.

Plate the parrotfish fillets atop or beside the bok choy. Spoon remaining brown butter black-bean sauce over the fish. Garnish with thinly sliced scallion greens, a sprinkle of toasted sesame seeds if using, and serve lemon wedges on the side for extra brightness.

Serve immediately while hot.