Roasted Fish With Ginger, Scallions and Soy

By Sam Sifton

Roasted Fish With Ginger, Scallions and Soy
David Malosh for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
Rating
4(2,310)
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This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.

Buy a few fillets of the white-fleshed fish you like best (I like fluke, myself), then put a sheet pan in a 425-degree oven and let it get hot. Make a sauce in a small bowl: a few tablespoons of soy sauce for each one of rice wine or sherry, and a heap of minced or grated ginger, and plenty of thinly sliced scallions. You could put some garlic in there, if you like, and a dash of hot chile oil or sesame oil. Salt and pepper the fish, then pull the hot sheet pan out of the oven and get some neutral oil on it. Add the fish to the hot pan carefully, put it in the oven and roast for a minute or so, then paint the sauce onto the fillets and cook for a minute or so longer, until the fish has just cooked through. Serve with rice and greens. And I bet it’d make a good sandwich?

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4 out of 5
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Comments

Nora

I have lived on Cape Cod since 1970,and have been blessed to live near the Chatham fishing fleet.My favorite way to prepare fish,whether sole,cod,scallops,striped bass or whatever has just come in,is to saute on high heat in a bit of olive oil on moderate high heat.Place fish on plate,deglaze pan with vermouth,add a bit of butter,add chopped scallions,or chives,or fresh dill or parsley(or all),put fish back in pan for a minute,squeeze fresh lemon,and serve.

Olivia Jennings

My husband cooked this for us last night using cod. He added a little miso and sake and it was so good, I wanted to lie down and scream. He loves no-recipe recipes.

FRITZ

Sandwich? I'm thinking fish tacos!

Becky

I made this for a dinner party the other night. It was quick, delicious, and impressive looking. The main secret is having very fresh fish and not overcooking it. The sauce is light enough to let the fish shine through, but flavorful enough to make it interesting.

Rrose Selavy

My ideal recipe: fast, healthy, delicious, minimal cleanup. I used branzino direct from the freezer. Rinsed, dried, rubbed with oil alongside baby bok choy on a sheet of parchment, which I slid onto the hot pan. Left unseasoned, since the sauce is plenty salty, Cooked 10 minutes, slathered with sauce, and cooked another 10. Perfection. Next time I will double the sauce so I have extra to spoon on top while eating. Had time while it cooked to whip up Eric Kim’s peanut butter Parmesan noodles.

AB

I serve it with miso rice, which adds some extra umami. Just mix a couple tablespoons miso paste into the water before adding rice.

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