Scallion Fish With Sesame Kale
Serves: 5
Shirley Senger
1 January 1970
Based on User reviews:
53
Spice
49
Sweetness
52
Sourness
45
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tbsp
Vegetable Oil1 tbsp
Soy Sauce (reduced-sodium)2 tsps
Lemon Juice (fresh)1 tsp
Toasted Sesame Oil1 tsp
Kosher Salt (plus more)Directions:
1
Set steamer in a large pot filled with 1" of simmering water and cover; steam fish until cooked through, 6–8 minutes
2
For fish: Heat vegetable oil in a small skillet over medium-high heat
3
Add 1 tablespoon chopped ginger and cook, stirring, until fragrant, about 1 minute
4
Transfer ginger to a small bowl; mix in soy sauce, lemon juice, sesame oil, and sugar
5
Set sauce aside
6
Line a large steamer basket with scallion whites, cilantro stems, and sliced ginger
7
Set scallion greens and cilantro leaves aside
8
Using a small knife, score skin side of fish at 1" intervals; season with salt and place in steamer, skin side up
9
Set steamer in a large pot filled with 1" of simmering water and cover; steam fish until cooked through, 6–8 minutes
10
Heat vegetable oil in a small skillet over medium-high heat
11
Add 1 tablespoon chopped ginger and cook, stirring, until fragrant, about 1 minute
12
Transfer ginger to a small bowl; mix in soy sauce, lemon juice, sesame oil, and sugar
13
Set sauce aside
14
Line a large steamer basket with scallion whites, cilantro stems, and sliced ginger
15
Set scallion greens and cilantro leaves aside
16
Using a small knife, score skin side of fish at 1" intervals; season with salt and place in steamer, skin side up
17
For sesame kale and assembly: Heat vegetable oil in a large skillet over medium-high heat
18
Add garlic and cook, stirring, until softened, about 1 minute
19
Add kale, 1/2 teaspoon salt, and 1/4 cup water
20
Cover and cook, tossing occasionally, until leaves are tender and bright green, about 2 minutes
21
Mix in kimchi, if using, and sesame oil; season with salt and pepper
22
Spoon sauce over fish, top with reserved scallion greens and cilantro leaves, and serve with sesame kale
23
Heat vegetable oil in a large skillet over medium-high heat
24
Add garlic and cook, stirring, until softened, about 1 minute
25
Add kale, 1/2 teaspoon salt, and 1/4 cup water
26
Cover and cook, tossing occasionally, until leaves are tender and bright green, about 2 minutes
27
Mix in kimchi, if using, and sesame oil; season with salt and pepper
28
Spoon sauce over fish, top with reserved scallion greens and cilantro leaves, and serve with sesame kale