Ginger-Scallion Fish Fillets

By Leite's Culinaria

Ingredients

1 cup (3 1/2 oz) finely minced scallions
3 tablespoons finely minced fresh ginger
2 teaspoons Diamond Crystal kosher salt (or 1 1/4 teaspoons Morton kosher salt)
1/4 teaspoon ground white pepper
1/2 cup mild vegetable oil (such as avocado or grapeseed)
Two (1-pound) Barramundi (Asian sea bass) fillets or other white fish fillets (about 1 inch (25 mm) thick)
1 teaspoon Diamond Crystal kosher salt (or 3/4 teaspoon Morton kosher salt)
1/4 teaspoon ground white pepper
2 tablespoons mild vegetable oil (such as avocado or grapeseed)

Prep Time15mins
Cook Time15mins
Servings6

Instructions

Make the ginger-scallion sauce

Toss the scallions, ginger, salt, and white pepper into a large heatproof bowl or 2 cup (480 ml) glass measuring cup. Stir together.

In a small saucepan over high heat, warm the oil until it's shimmering but not quite smoking.

Add a tiny piece of scallion to test the heat of the oil. If you see lots of little bubbles, the oil's ready. (Or just check that the oil reaches 375°F (190°C) on an instant-read thermometer.)

Pour the hot oil into the scallion and ginger mixture a little at a time. It'll sizzle and boil, so be careful!

Stir well, then let the sauce cool to room temperature. The sauce can be refrigerated in a sealed jar for up to 2 weeks or frozen in an ice cube tray for up to 3 months.

Make the fish fillets

Turn on broiler. Position top rack 6 inches (15 cm) away from the heating element.

Use paper towels to pat the fish fillets dry. Season the top and bottom with salt and white pepper.

Pour the oil on a rimmed baking sheet, and rub or brush the oil on all sides of the fillets.

Arrange the fish skin-side down on the baking sheet.

Place the fillets under the broiler and cook until the fish reaches 140°F (60°C), 8 to 12 minutes. Use a fork to check that the thickest parts are opaque and flake apart easily.

Remove the fish from the oven and generously spoon the ginger-scallion sauce over the fish. Serve it up!