Recipe Index

Ingredients

• 1 1-lb. skin-on white fish fillet (such as sablefish, sea bass, or red snapper)
• 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
• 1 Tbsp. plus 1½ tsp. sugar
• 1 1" piece ginger, peeled, cut into thin matchsticks
• 1 Tbsp. light or regular soy sauce
• ½ tsp. fish sauce
• 1 scallion, cut into 2" pieces, thinly sliced lengthwise
• 2 Tbsp. vegetable oil
• Steamed jasmine rice (for serving)

Method

1. Sprinkle the white fish fillet evenly on both sides with the tablespoon of kosher salt and the tablespoon of sugar, and let it sit at room temperature for 15 minutes.
2. Rinse the fillet well under cold running water and pat it completely dry with paper towels.
3. Lay a few wooden chopsticks across a microwave-safe plate to lift the fish, set the fillet skin-side down on them, and arrange the ginger matchsticks over the top.
4. Cover the plate tightly with microwave-safe plastic wrap and microwave on high for about 5 minutes until the fish flakes easily, then let it rest for a minute.
5. Meanwhile stir the soy sauce, fish sauce, remaining one and a half teaspoons of sugar and 2 tablespoons of water in a small bowl until the sugar dissolves.
6. Transfer the fish carefully to a platter, discarding the liquid left on the plate, scatter the sliced scallion over it, and drizzle the soy mixture across the fillet.
7. Heat the vegetable oil in a small skillet over medium-high until it just begins to smoke and pour it immediately over the fish so the scallion sizzles, then serve the fillet with steamed jasmine rice alongside.

Total: 25 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data