Scallion Fish with Sesame Kale
| Servings |
Ingredients
- Fish-
- 1 tsp oil
- 1 T finely chopped peeled ginger plus four ½”-thick slices
- 1 T soy sauce
- 2 tsp fresh lemon juice
- 1/2 tsp toasted sesame oil
- pinch of sugar
- 2 scallions white and green parts separated, thinly sliced
- 6 leaves sprigs cilantro and stems separated
- 2 5 oz. skin-on firm white fish fillets such as branzino
- kosher salt
- Sesame Kale-
- 1 T oil
- 1 garlic clove thinly sliced
- 1 bunch Tuscan kale center ribs and stems removed, cut into 1” strips
- 1/2 tsp kosher salt plus more
- 1/2 cup kimchi chopped (optional)
- 1 tsp toasted sesame oil
- freshly ground black pepper
Ingredients
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Instructions
- Heat vegetable oil in a small skillet over medium-high heat. Add 1 Tbsp. chopped ginger and cook, stirring, until fragrant, about 1 minute. Transfer ginger to a small bowl; mix in soy sauce, lemon juice, sesame oil, and sugar. Set sauce aside.
- Line a large steamer basket with scallion whites, cilantro stems, and sliced ginger. Set scallion greens and cilantro leaves aside.
- Using a small knife, score skin side of fish at 1” intervals; season with salt and place in steamer, skin side up.
- Set steamer in a large pot filled with 1” of simmering water and cover; steam fish until cooked through, 6–8 minutes.
- Heat vegetable oil in a large skillet over medium-high heat. Add garlic and cook, stirring, until softened, about 1 minute.
- Add kale, ½ tsp. salt, and ¼ cup water. Cover and cook, tossing occasionally, until leaves are tender and bright green, about 2 minutes.
- Mix in kimchi, if desired, and sesame oil; season with salt and pepper.
- Spoon sauce over fish, top with reserved scallion greens and cilantro leaves, and serve with sesame kale.
Recipe Notes
Adapted from Bon Appetite (www.bonappetit.com)