Gia Gen To Recipe

Prepare fish

Pat the fish fillets dry with paper towels. Cut into 6-8 bite-size pieces if large. Season both sides with 1 tsp kosher salt and 1 tsp ground black pepper. Lightly toss with 1 tbsp cornstarch to help the sauce cling and to slightly thicken during cooking.

Make marinade/sauce

In a small bowl combine 2 tbsp julienned ginger, 2 tsp minced garlic, 1 sliced shallot, 2 tbsp light soy sauce, 1 tbsp fish sauce, 3/4 cup full-fat coconut milk, 1 cup water or light seafood stock, 1 tsp brown sugar, 1 tsp rice vinegar, and the sliced chili (remove seeds for less heat). Stir until sugar dissolves. Taste and adjust balance — it should be mildly salty, creamy, with a bright tang and a touch of sweetness.

Heat a clay pot, heavy cast-iron skillet, or medium saucepan over medium heat. Add 2 tbsp neutral oil. When oil is shimmering, add the remaining half of the sliced ginger (reserve about 1 tsp for garnish) and the shallot. Saute for 1–2 minutes until fragrant and the shallot softens but not browns.

Gently add the cornstarch-coated fish pieces in a single layer. Sear for about 1 minute on each side just to set the exterior — you want a light crust, not fully cooked through. Work in batches if necessary to avoid crowding.

Pour the prepared marinade/sauce into the pot, scraping up any browned bits. Bring to a gentle simmer. Reduce heat to low-to-medium, cover, and simmer for 6–8 minutes (depending on piece size) until fish is just cooked through and opaque. During simmering the coconut milk will emulsify and the cornstarch will slightly thicken the sauce.

Uncover, increase heat briefly to reduce the sauce by 2–3 minutes if it’s too thin, stirring gently so fish stays intact. Taste and adjust seasoning with extra fish sauce or a pinch of sugar if needed.

Turn off heat. Stir in 1 tsp sesame oil (optional) for fragrance, add sliced scallion green parts and most of the cilantro and basil (reserve some leaves for garnish). Spoon the fish and sauce into a warmed serving dish or keep in clay pot for table service.

Garnish with reserved ginger, remaining cilantro and basil leaves, and lime wedges on the side. Serve immediately with steamed jasmine rice or broken rice.