1 pound skin-on fish fillets, cut into 4 portions (I like tilapia, salmon or trout best with this recipe)
1 1/2 tablespoons chopped lemongrass
1 1/2 teaspoons packed light brown sugar
1/4 teaspoon salt
2 tablespoons chopped shallot
1 1/2 teaspoons fish sauce
1/2 teaspoon Madras-style curry powder
1 tablespoon oil
In an food processor, grind the lemongrass, brown sugar, and salt to a minced texture. Add the shallot, fish sauce, curry powder, and oil. Taste it and adjust the flavors to create a paste.
Coat both sides of the fish filets with the paste, cover with plastic wrap and refrigerate for at least 2 hours or as much as 4 hours. Remove from the refrigerator 30 minutes before you are ready to cook it.
Position a rack 5 to 6 inches from the broiler element (usually the upper third of the oven), and set the oven to broil. Let it heat up for 20 minutes so it’s really really hot.
Cover a baking sheet with aluminum foil. Drizzle a little oil on both sides of the salmon filets and position them skin side up. (Or oil the foil.) Broil for 3 minutes, until there is evidence of slight charring on the skin. Use a spatula to flip the filets over and then broil the flesh side up for 2 minutes.