VIETNAMESE-STYLE FISH

12 ounces frozen white-fish fillets, such

as cod

1 cup frozen green beans

1 large clove garlic

1/2 large shallot

1 tablespoon sugar

1 tablespoon fish sauce

2 tablespoons toasted sesame oil

1/2 lime

Crushed red pepper flakes (optional) Fresh mint leaves, for garnish

Unwrap the fillets and place in a bowl of tap water while you prep the other ingredients.

Cut each green bean lengthwise in half. Mince the garlic and shallot; together is OK.

Whisk together the sugar, fish sauce and a tablespoon of the oil in a liquid measuring cup.

Pat dry the fish, then cut it into chunks. Heat the remaining tablespoon of oil in a nonstick skillet over medium-high heat. Add the garlic and shallot; stir for 1 minute, then add the fish sauce mixture. Cook for 1 minute, or until the sugar has dissolved, then add the fish. Cook for 4 to 6 minutes, then add the green beans. Cook until they are just heated through, then remove from the heat.

Squeeze the juice of the lime half into the pan. Season with a pinch of the crushed red pepper flakes, if using. Divide between wide, shallow bowls; tear some mint leaves over each portion and serve right away. Makes 2 servings. Per serving: Calories: 420; Total Fat: 25 g; Saturated Fat: 5 g; Cholesterol: 100 mg; Sodium: 800 mg; Total Carbohydrates: 14 g; Dietary Fiber: 2 g; Sugars: 10 g; Protein: 34 g.

TOM MCCORKLE FOR THE WASHINGTON POST VietnameseStyle Fish can be served over rice.