Ginger Scallion Fish

Name: Ginger Scallion Fish
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6 servings
Ingredients: 1 cup finely minced scallions; 1/4 cup of the Ginger Scallion Sauce; 3 tablespoons finely minced fresh ginger; 2 lbs Barramundi (Asian sea bass) fillets or other white fish fillets; 1 teaspoon Diamond Crystal kosher salt*; 1/2 teaspoon Diamond Crystal kosher salt*; 1/4 teaspoon ground white pepper; 1/4 teaspoon ground white pepper; 1/2 cup avocado oil; 2 tablespoons avocado oil

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Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
6 servings
Calories
229 kcal
Course
Dinner
Cuisine
Asian

Ginger Scallion Fish

Iris Warren

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A simple fish, flavorful recipe made with flaky white Fish with Ginger Scallion Sauce – ready in 15 minutes.

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Ingredients

Servings

1 cup finely minced scallions
1/4 cup of the Ginger Scallion Sauce
3 tablespoons finely minced fresh ginger
2 lbs Barramundi (Asian sea bass) fillets or other white fish fillets, (about 1 inch thick)
1 teaspoon Diamond Crystal kosher salt*
1/2 teaspoon Diamond Crystal kosher salt*
1/4 teaspoon ground white pepper
1/4 teaspoon ground white pepper
1/2 cup avocado oil
2 tablespoons avocado oil

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Instructions

Toss the scallions, ginger, salt, and white pepper in a large heat-proof bowl or 2-cup measuring cup.
If you guessed from the title of this recipe that you’ll need some Ginger Scallion Sauce to prepare this dish, you’re correct, so grab or make some.
Stir it all together.
Turn on the broiler with the top rack positioned 6 inches away from the heating element.
In a small saucepan over high heat, warm the oil until it’s shimmering but not quite smoking.
Pat dry the fish fillets with paper towels. Sprinkle the top and bottom with salt and white pepper.
Add a tiny piece of scallion to test the heat of the oil. If you see lots of little bubbles, the oil’s ready. (Or just check that the oil reaches 375°F on an instant- read thermometer.)
Pour the avocado oil on a rimmed baking sheet, and rub or brush the oil on all sides of the fillets.
Pour the hot oil into the scallion and ginger mixture a little at a time. It’ll sizzle and boil, so be careful!
Arrange the fish skin-side down on the baking sheet.
Stir well and let the sauce cool to room temperature.
Place the fillets under the broiler and cook for 8 to 12 minutes or until the fish reaches 140°F. Use a fork to check that the thickest parts are opaque and flake apart easily.
The sauce can be refrigerated in a sealed jar for up to 2 weeks or frozen in an ice cube tray for up to 3 months.
Take the fish out of the oven and generously spoon 1/4 cup of the Ginger Scallion Sauce on top of the fish. Serve it up!

Notes

Excerpted from Nom Nom Paleo: Let’s Go! © 2022 written & photographed byMichelle Tam & Henry Fong. Reproduced by permission of Andrews McMeelPublishing. All rights reserved.
*Based on comments of this being too salty I have reduced the salt. I also suggest using Diamond Crystal Kosher Salt.

Nutrition Information

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Serving 1fillet Calories 229kcal (11%) Carbohydrates 0.5g (0%) Protein 28g (56%) Fat 12g (18%) Saturated Fat 2g (10%) Cholesterol 62mg (21%) Sodium 383.5mg (16%) Fiber 0.5g (2%) Sugar 0.5g (1%)