Pan-seared white fish with fresh lemongrass, lime, and minimal oil — bright and simple.
This Palauan approach to fish emphasizes freshness over complexity. Whole fish or thick fillets are seared in a hot pan with just enough oil, then finished with aromatic lemongrass, a squeeze of lime, and sea salt. The result is tender, flaky fish with a delicate crust and bright citrus notes. It's often served with rice and steamed greens.
Serves 2
Heat coconut oil in a skillet over medium-high heat until shimmering.
Season fish with salt. Place skin-side down in the hot pan. Sear 4–5 minutes until skin is crispy.
Flip fish. Add lemongrass and garlic around it. Cook another 3–4 minutes until fish is opaque.
Transfer fish to plate. Squeeze fresh lime juice over top. Serve immediately with rice.
Fresh fish is crucial — buy from a reliable fishmonger.
Don't move the fish while searing; let it develop a crust.
Lemongrass should be just warmed, not cooked to death.
Add diced chili for heat
Use fish stock instead of just water for poaching
Wrap in banana leaves and steam instead of pan-sear
Best eaten fresh. Refrigerate leftovers up to 1 day.
Palau's fishing traditions are ancient, with fish remaining a dietary cornerstone. Simple preparations highlight the quality of the catch.
Skinless fillets work — just pan-sear on both sides until golden, about 3 minutes per side.
Fresh is much better, but bottled paste works in a pinch — use less, as it's more concentrated.
Per serving (200g) · 2 servings total
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