This simple combo of fried scallions, ginger, and chiles will dress up any piece of fish, though it’s ideally suited to go with leaner-fleshed white fish such as halibut, cod, or rockfish. It makes enough for 4 servings, but you may find yourself drizzling on everything — wilted spinach, roasted potatoes, rice, cardboard — it’s that addictive!
- 1/4 cup neutral oil, plus more for sautéing
- 1 scallion, thinly sliced
- 1 inch ginger, peeled and cut into fine matchsticks
- 1 serrano or jalapeño chile, thinly sliced, seeded if desired
- 1 tablespoon fish sauce
- 1 tablespoon toasted sesame seeds
- 1 to 2 portions rockfish (or halibut, cod, lingcod) thawed
- 1/4 cup cilantro leaves and tender stems
- Lime wedges for serving
In a small skillet, heat ¼ cup oil over high. Add scallion and ginger and some or all of the jalapeño (depending on heat preference). Cook, stirring until sizzling and browned in spots, about 3 minutes. Transfer to a small heat-proof bowl and stir in the fish sauce and sesame seeds.
Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat until shimmering. Season rockfish lightly with salt and pepper and add to the pan. Cook, turning once, until golden and the flesh gently flakes around the edges, about 6 minutes, depending on thickness. Transfer fish to plates. Stir the sauce and spoon some over the fish. Sprinkle with cilantro and serve with lime wedges on the side. Enjoy!
Know Your Cook
- Grace Parisi -
Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.