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a woman's hands lifting ginger-scallion fish fillets from a baking sheet
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5 / 3 votes

Ginger-Scallion Fish Fillets

Pop some barramundi fillets under the broiler, slather them with piquant ginger-scallion sauce, and you’ll have yourself the most flavorful 30-minute supper imaginable.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Mains
Cuisine: Asian
Servings: 6 servings
Calories: 360

Ingredients

For the ginger-scallion sauce

  • 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

For the fish fillets

  • 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
US - Metric

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!

Nutrition

Serving: 1portion | Calories: 360kcal | Carbohydrates: 2g | Protein: 31g | Fat: 26g | Saturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 1244mg | Fiber: 1g | Sugar: 1g