Rating: 3.5 stars
37 Ratings
  • 5 star values: 10
  • 4 star values: 8
  • 3 star values: 8
  • 2 star values: 11
  • 1 star values: 0
Chris Morocco

Gallery

Credit: Marcus Nilsson

Recipe Summary

hands-on:
20 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 4 of the scallions, the sliced ginger, ¼ teaspoon of the red pepper, 1 tablespoon salt, and 3 cups water to a low simmer in a medium skillet. (The water should bubble only slightly around the edges.) Season the fish with ½ teaspoon salt and add to the skillet. Cook until the fish is opaque throughout, 10 to 12 minutes.

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  • Meanwhile, combine the canola oil, sesame oil, soy sauce, vinegar, the grated ginger, the remaining 4 scallions, and the remaining ¼ teaspoon of red pepper in a medium bowl.

  • Serve the fish on top of the cilantro and snap peas, drizzled with the scallion relish. Serve with the rice, if desired.

Nutrition Facts

241 calories; fat 10g; saturated fat 1g; cholesterol 60mg; sodium 615mg; protein 35g; carbohydrates 2g; sugars 1g; fiber 1g; iron 1mg; calcium 73mg.
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