Barramundi’s meaty yet flaky texture makes it a good pair for dishes with an Asian flair. Like this one, with caramelized shallots and chile and a savory splash of fish sauce. You can find barramundi at many fish counters these days, or in the frozen section of several supermarkets.

2 tablespoons peanut oil
1/2 cup thinly sliced shallots
2 jalapenos, thinly sliced
2 8-10 ounce barramundi fillets
2 tablespoons sugar
3 tablespoons fish sauce

Heat peanut oil in a large nonstick skillet over medium-high heat. Saute shallots and jalapenos for 2-3 minutes, until just amber.

Add fish to the pan and sear on one side for 3 minutes.

Flip the fish carefully with a spatula. Sprinkle sugar and fish sauce over top and cook another 3 minutes, shaking pan occasionally.

Serves 4