1 1-inch piece ginger, sliced, plus 1 teaspoon grated ginger
1/2 teaspoon crushed red pepper
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)
Sat fat 1g
How to Make It
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.