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4.8 from 66 votes

Ginger Scallion Fish

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

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

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, (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

Instructions

    Cup of Yum
  1. Toss the scallions, ginger, salt, and white pepper in a large heat-proof bowl or 2-cup measuring cup.
  2. 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.
  3. Stir it all together.
  4. Turn on the broiler with the top rack positioned 6 inches away from the heating element.
  5. In a small saucepan over high heat, warm the oil until it’s shimmering but not quite smoking.
  6. Pat dry the fish fillets with paper towels. Sprinkle the top and bottom with salt and white pepper.
  7. 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.)
  8. Pour the avocado oil on a rimmed baking sheet, and rub or brush the oil on all sides of the fillets.
  9. Pour the hot oil into the scallion and ginger mixture a little at a time. It’ll sizzle and boil, so be careful!
  10. Arrange the fish skin-side down on the baking sheet.
  11. Stir well and let the sauce cool to room temperature.
  12. 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.
  13. 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.
  14. 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

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%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 229

% Daily Value*

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%

* Percent Daily Values are based on a 2,000 calorie diet.