November 21st, 2024
Recipes
Fish with Ginger Scallion Sauce
Valentina P
- Difficulty
•
- Time 20"
Flakey parchment steamed fish with the most delicious ginger, soy, and scallion sauce drizzled all over the top. Easy, healthy, and delicious.
How To MakeDiet Type: Paleo
Shopping List
- 1 (5 ounce) boneless, skinless white fish fillet (such as cod, haddock, sea bass, or tilapia)
- 1 tablespoon avocado oil
- 1 tablespoon coconut aminos (we like Big Tree Farms)
- 1 scallion, sliced (dark green ends trimmed)
- 1 teaspoon ginger, chopped
- 1/2 teaspoon sesame oil
- 1 (1/2 inch) piece jalapeño
- salt, to taste
Instructions
- Step 1: Preheat the oven to 400 degrees Fahrenheit. Rinse the fish and pat it dry.
- Step 2: Season with fish on both sides with a little drizzle of oil and sprinkle of salt.
- Step 3: We're going to steam the fish in the oven using parchment paper. To make the paper pouch, first cut a large piece of parchment paper. Place the fish fillet in the center and fold the paper over so the two edges meet, sandwiching the fish inside. Seal the bag by cinching up all the edges until it looks like a half moon packet. We like to secure it with a metal paperclip, just in case. Note: See a video of the folding technique here. If you're making more than one fillet, you'll want to make an individual parchment packet for each fillet.
- Step 4: Place the parchment packet on a baking sheet and bake for 12 to 15 minutes, depending on the thickness. For example, our 1 inch thick cod took about 14 minutes.
- Step 5: While the fish cooks, let's make the sauce. Cut the jalapeño in half and remove the inner seeds. Finely chop it along with the scallions and ginger.
- Step 6: Heat a frying pan over medium-low heat and add the avocado oil, aminos, scallions, ginger, sesame oil, jalapeño, and a pinch of salt. Cook the sauce for 3 to 5 minutes, or until it's lightly simmering and the ginger is fragrant. Transfer to a bowl.
- Serve: Once the fish is done cooking, open the parchment packet (careful, it will be hot) and transfer the fish onto a plate. Discard the cooking juices. Drizzle the warm scallion sauce all over the fish. Enjoy! We love this wide a side a white rice and sautéed celery.
Recipe Notes
Note 1: Recipe inspired by I Heart Umami.
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Fish with Ginger Scallion Sauce
PT20M 1 (5 ounce) boneless, skinless white fish fillet (such as cod, haddock, sea bass, or tilapia) 1 tablespoon avocado oil 1 tablespoon coconut aminos (we like Big Tree Farms) 1 scallion, sliced (dark green ends trimmed) 1 teaspoon ginger, chopped 1/2 teaspoon sesame oil 1 (1/2 inch) piece jalapeño salt, to taste Gluten Free Paleo Low-Carb 1 Servings
Ingredients:
