Scallion Fish with Sesame Kale

Ingredients

• 1 teaspoon vegetable oil
• 1 tablespoon finely chopped peeled ginger, plus four 1/2"-thick slices
• 1 tablespoon reduced-sodium soy sauce
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon toasted sesame oil
• Pinch of sugar
• 2 scallions, white and green parts separated, thinly sliced
• 6 sprigs cilantro, leaves and stems separated
• 2 5-ounce skin-on firm white fish fillets (such as branzino)
• Kosher salt
• 1 tablespoon vegetable oil
• 1 garlic clove, thinly sliced
• 1 bunch Tuscan kale, center ribs and stems removed, cut into 1" strips
• 1/2 teaspoon kosher salt plus more
• 1/2 cup kimchi, chopped (optional)
• 1 teaspoon toasted sesame oil
• Freshly ground black pepper

Method

1. 01Heat 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.
2. 02Line a large steamer basket with scallion whites, cilantro stems, and sliced ginger. Set scallion greens and cilantro leaves aside.
3. 03Using 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.
4. 04Heat 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. 05Spoon sauce over fish, top with reserved scallion greens and cilantro leaves, and serve with sesame kale.