If you’ve ever found yourself wandering through the aisles of a bustling fish market, maybe on a Sunday with the scent of the ocean still clinging to the air, then you know the promise each fresh catch holds. There’s a certain magic in transforming such bounty into something spectacular—like this ginger scallion fish dish. It’s like wrapping up a piece of the sea with a warm, aromatic hug, bringing a little bit of that market chaos right into the calm of your kitchen.
Steps
- To make the ginger scallion sauce, combine finely chopped scallions, minced ginger, salt, and white pepper in a heat-proof bowl or measuring cup.
- Heat the avocado oil in a small saucepan over high heat until shimmering but not smoking. Test the oil’s readiness by adding a small piece of scallion and looking for bubbles.
- Carefully pour the hot oil over the scallion and ginger mixture in small amounts, allowing it to sizzle and bubble. Stir thoroughly and let the sauce cool to room temperature.
- Preheat the broiler, positioning the top rack about 6 inches from the heat source.
- Pat the fish fillets dry using paper towels and season both sides with salt and white pepper.
- Spread avocado oil over a rimmed baking sheet and coat all sides of the fillets with the oil before placing them skin-side down on the sheet.
- Broil the fish for 8 to 12 minutes until the internal temperature reaches 140°F and the thickest part flakes easily with a fork.
- Remove the fish from the oven and generously cover the fillets with 1/4 cup of the ginger scallion sauce before serving.
Ingredients
- 1 cup scallions, finely minced
- 3 tablespoons fresh ginger, finely minced
- 1 teaspoon kosher salt (Diamond Crystal recommended)
- 1/4 teaspoon ground white pepper
- 1/2 cup avocado oil
- 1/4 cup Ginger Scallion Sauce
- 2 pounds barramundi fillets (or any firm white fish like cod or halibut), approximately 1 inch thick
- 1/2 teaspoon kosher salt (Diamond Crystal recommended)
- 1/4 teaspoon ground white pepper
- 2 tablespoons avocado oil
Nutritional Values
Calories: 1374 kcal | Carbohydrates: 3 g | Protein: 168 g | Fat: 72 g | Saturated Fat: 12 g | Cholesterol: 372 mg | Sodium: 2301 mg | Fiber: 3 g | Sugar: 3 g
FAQ
- What is ginger scallion sauce made of?
- Ginger scallion sauce is crafted from a few simple ingredients: fresh ginger, scallions, salt, white pepper, and avocado oil.
- Can ginger scallion sauce be frozen for later use?
- Absolutely, you can freeze ginger scallion sauce. Pour it into an ice cube tray to freeze, then transfer the cubes to a zip-lock bag or freezer-safe container for storage. It will keep well in the freezer for up to three months.
- What sides pair well with Ginger Scallion Fish?
- This dish pairs beautifully with white rice or cauliflower rice to absorb the sauce, along with a side of cabbage slaw, Asian Chopped Salad, or roasted broccoli. You might also enjoy it with Edamame Fried Rice or low-carb Cauliflower Fried Rice.
- Can I use other proteins with ginger scallion sauce?
- Yes, this versatile sauce can enhance a variety of proteins, including chicken, shrimp, or pork, making it a great addition to many dishes.
- What if I don’t have white pepper for the sauce?
- If white pepper is unavailable, you can substitute it with black pepper without significantly altering the flavor profile.
Tips
- Pat the Fish Dry: Before seasoning, ensure the fish fillets are thoroughly patted dry with paper towels. This step helps the seasoning adhere better and promotes even cooking under the broiler.
- Test Oil Temperature: When making the ginger scallion sauce, test the oil temperature by adding a small piece of scallion. If it bubbles vigorously, the oil is ready. This ensures the hot oil properly cooks the scallions and ginger for maximum flavor extraction.
- Adjust Salt Levels: If you find the dish too salty, consider using Diamond Crystal kosher salt, which is less salty by volume than other salts. Adjust according to your taste preferences.
- Freeze Extra Sauce: You can freeze any leftover ginger scallion sauce in an ice cube tray, then transfer the cubes to a freezer-safe container for up to three months. This makes it easy to use later in small portions.
Equipment
- Instant-read thermometer – To check that the oil reaches 375°F and that the fish has cooked to 140°F.
- Rimmed baking sheet – For broiling the fish fillets.
- Small saucepan – For heating the avocado oil.
- Heat-proof bowl or 2-cup measuring cup – For mixing the ginger scallion sauce.
