Scallion Fish with Sesame Kale

Name: Scallion Fish with Sesame Kale
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Global
Ingredients: 2 servings Freshly ground black pepper; 6 sprigs cilantro, leaves and stems separated; 283 grams skin-on firm white fish fillets (such as branzino); 1 garlic clove, thinly sliced; 1 Tbsp finely chopped peeled ginger, plus four 1/2-thick slices; 1 bunch Tuscan kale, center ribs and stems removed, cut into 1 strips; 118 milliliters kimchi, chopped (optional); 1 teaspoons kosher salt plus more; 2 teaspoons fresh lemon juice; 1 Tbsp reduced-sodium soy sauce; 2 scallions, white and green parts separated, thinly sliced; 1 teaspoon toasted sesame oil; 1 pinch Pinch of sugar; 1 Tbsp vegetable oil

Scallion Fish with Sesame Kale

You can never have too many main course recipes, so give Scallion Fish with Sesame Kale a try. This recipe covers 33% of your daily requirements of vitamins and minerals. One serving contains 264 calories, 32g of protein, and 12g of fat. This recipe serves 2. If you have ginger, cilantro, kimchi, and a few other ingredients on hand, you can make it. To use up the low sodium soy sauce you could follow this main course with the Banana Split Cake as a dessert. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

Heat vegetable oil in a small skilletover medium-high heat.

Ingredients you will need

Vegetable Oil

Add 1 tablespoonchopped ginger and cook, stirring, untilfragrant, about 1 minute.

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Ginger

Transfer ginger toa small bowl; mix in soy sauce, lemon juice,sesame oil, and sugar. Set sauce aside.

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Lemon Juice

Sesame Oil

Soy Sauce

Ginger

Sauce

Sugar

Equipment you will use

Bowl

Line a large steamer basket withscallion whites, cilantro stems, and slicedginger. Set scallion greens and cilantroleaves aside.

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Green Onions

Cilantro

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Steamer Basket

Using a small knife, score skin side offish at 1" intervals; season with salt andplace in steamer, skin side up. Set steamerin a large pot filled with 1" of simmeringwater and cover; steam fish until cookedthrough, 6–8 minutes.

Ingredients you will need

Fish

Salt

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Knife

Pot

Heat vegetable oil in a large skillet overmedium-high heat.

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Vegetable Oil

Equipment you will use

Frying Pan

Add garlic and cook,stirring, until softened, about 1 minute.

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Garlic

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.

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Water

Kale

Salt

Mix in kimchi,if using, and sesame oil; season withsalt and pepper.

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Sesame Oil

Kimchi

Pepper

Spoon sauce over fish, top withreserved scallion greens and cilantroleaves, and serve with sesame kale.

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Green Onions

Sesame Seeds

Sauce

Fish

Kale

Per serving: 320 calories, 17 g fat, 3 g fiber

Bon Appétit

Equipment

Ingredients

Servings:

2servings

Freshly ground black pepper 6sprigs

cilantro, leaves and stems separated 283grams

skin-on firm white fish fillets (such as branzino)1

garlic clove, thinly sliced 1Tbsp

finely chopped peeled ginger, plus four 1/2"-thick slices 1bunch

Tuscan kale, center ribs and stems removed, cut into 1" strips 118milliliters

kimchi, chopped (optional)1teaspoons

kosher salt plus more 2teaspoons

fresh lemon juice 1Tbsp

reduced-sodium soy sauce 2

scallions, white and green parts separated, thinly sliced 1teaspoon

toasted sesame oil 1pinch

Pinch of sugar 1Tbsp

vegetable oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Zind-Humbrecht Clos Windsbuhl Vendange Tardive Pinot Gris. It has 5 out of 5 stars and a bottle costs about 99 dollars.