Scallion Fish with Sesame Kale
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Sara Dickerman
If you don't have a steamer basket, improvise: Place a ramekin in the bottom of the pot and prop a dinner plate on top so steam can circulate around it.
Ingredients
1 teaspoon vegetable oil
1 tablespoon finely chopped peeled ginger, plus four 1/2"-thick slices
1 tablespoon reduced-sodium soy sauce
2 teaspoons fresh lemon juice
1/2 teaspoon toasted sesame oil
Pinch of sugar
2 scallions, white and green parts separated, thinly sliced
6 sprigs cilantro, leaves and stems separated
2 5-ounce skin-on firm white fish fillets (such as branzino)
Kosher salt
Instructions
Heat vegetable oil in a small skillet over medium-high heat. Add 1 tablespoon 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.
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