Marcus Nilsson
Hands-On Time
20 Mins
Total Time
30 Mins
Yield
Serves 4

How to Make It

Step 1

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.

Step 2

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.

Step 3

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

Chef's Notes

 

 

Ratings & Reviews

/5
Reviews
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