- 8 scallions, chopped
- 1 1-inch piece ginger, sliced, plus 1 teaspoon grated ginger
- 1/2 teaspoon crushed red pepper
- kosher salt
- 4 6-ounce boneless, skinless pieces snapper, black bass, or flounder
- 2 tablespoons canola oil
- 1/4 teaspoon sesame oil
- 2 teaspoons soy sauce (not reduced-sodium)
- 1 tablespoon sherry vinegar or red wine vinegar
- fresh cilantro leaves and halved snap peas, for serving
- cooked rice, for serving (optional)
- 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.
- 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.