Scallion Fish with Sesame Kale
A delicate steamed white fish served with aromatic ginger-soy sauce and tender sesame-flavored kale. This healthy Asian-inspired dish combines fresh herbs, citrus, and traditional seasonings for a light yet satisfying meal.
Ingredients
- •1 teaspoon vegetable oil
- •1 tablespoon ginger
- •1 tablespoon reduced-sodium soy sauce
- •2 teaspoons fresh lemon juice
- •½ teaspoon toasted sesame oil
- •⅛ teaspoon sugar
- •2 whole scallions
- •6 sprigs cilantro
- •2 fillets white fish fillets
- •1 teaspoon Kosher salt
- •1 tablespoon vegetable oil
- •1 clove garlic
- •1 bunch Tuscan kale
- •½ teaspoon kosher salt
- •½ cup kimchi
- •1 teaspoon toasted sesame oil
- •¼ teaspoon black pepper
Cooking Instructions
- 1.
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.
5 min
- 2.
Line a large steamer basket with scallion whites, cilantro stems, and sliced ginger. Set scallion greens and cilantro leaves aside.
2 min
- 3.
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.
8 min
- 4.
Heat vegetable oil in a large skillet over medium-high heat. Add garlic and cook, stirring, until softened, about 1 minute. Add kale, 1/2 teaspoon salt, and 1/4 cup water. Cover and cook, tossing occasionally, until leaves are tender and bright green, about 2 minutes. Mix in kimchi, if using, and sesame oil; season with salt and pepper.
5 min
- 5.
Spoon sauce over fish, top with reserved scallion greens and cilantro leaves, and serve with sesame kale.
2 min