Scallion Fish with Sesame Kale

Ingredients

• •1 teaspoon vegetable oil
• •1 tablespoon ginger
• •1 tablespoon reduced-sodium soy sauce
• •2 teaspoons fresh lemon juice
• •½ teaspoon toasted sesame oil
• •⅛ teaspoon sugar
• •2 whole scallions
• •6 sprigs cilantro
• •2 fillets white fish fillets
• •1 teaspoon Kosher salt
• •1 tablespoon vegetable oil
• •1 clove garlic
• •1 bunch Tuscan kale
• •½ teaspoon kosher salt
• •½ cup kimchi
• •1 teaspoon toasted sesame oil
• •¼ teaspoon black pepper

Cooking Instructions

1. 1.

   Heat vegetable oil in a small skillet over medium-high heat. Add 1 tablespoon chopped ginger and cook, stirring, until fragrant, about 1 minute. Transfer ginger to a small bowl; mix in soy sauce, lemon juice, sesame oil, and sugar. Set sauce aside.

   5 min

2. 2.

   Line a large steamer basket with scallion whites, cilantro stems, and sliced ginger. Set scallion greens and cilantro leaves aside.

   2 min

3. 3.

   Using a small knife, score skin side of fish at 1" intervals; season with salt and place in steamer, skin side up. Set steamer in a large pot filled with 1" of simmering water and cover; steam fish until cooked through, 6-8 minutes.

   8 min

4. 4.

   Heat vegetable oil in a large skillet over medium-high heat. Add garlic and cook, stirring, until softened, about 1 minute. Add kale, 1/2 teaspoon salt, and 1/4 cup water. Cover and cook, tossing occasionally, until leaves are tender and bright green, about 2 minutes. Mix in kimchi, if using, and sesame oil; season with salt and pepper.

   5 min

5. 5.

   Spoon sauce over fish, top with reserved scallion greens and cilantro leaves, and serve with sesame kale.

   2 min