Seared Flaky White Fish with a Spicy Ginger Soy Sauce
This recipe will work with any flaky white fish—cod, cusk, haddock, hake, halibut, or pollock—that your local fisherman has available on a given day.
4 (5- to 6-ounce) white fish fillets
½ cup soy sauce
¼ cup hoisin sauce
¼ cup unseasoned rice vinegar
1 ½ tablespoons grated fresh ginger
1 ½ tablespoons chopped scallions
1 tablespoon honey
1 large garlic clove, grated
2 teaspoons hot chili paste (such as sambal oelek)
1 tablespoon vegetable oil
4 cups chopped greens (like spinach, kale, chard, or bok choy)
Season fish with salt and set aside for 10 minutes. Whisk soy sauce, hoisin sauce, ½ cup warm water, vinegar, ginger, scallions, honey, garlic, and chili paste, in a measuring cup.
Heat oil in heavy large ovenproof skillet over medium-high heat. Add fish, skin side up. Cook 2 minutes, then use a spatula to gently turn fish over. Arrange greens in pan around fish. Pour sauce mixture over fish and greens. Cover and steam until fish is opaque and greens are wilted, 5–7 minutes depending on the thickness of the fish. Serve with steamed rice.