SALT AND PEPPER FISH RECIPE RECIPES

Name: Salt and Pepper Fish
Yield: 4 servings
Ingredients: 1 cup short-grain sushi rice; 8 scallions, dark green parts and white parts separated; 1 Tbsp. finely grated peeled ginger (from about one 1” piece); 3 Tbsp. neutral oil, divided; 1½ lb. skinless, boneless cod, cut into 2” pieces; 1 Tbsp. unseasoned rice vinegar; 1 tsp. sugar; Kosher salt, freshly ground pepper; 2 Tbsp. unsalted butter, cut into pieces

SALT AND PEPPER FISH RECIPE | BON APPÉTIT

Salt and Pepper Fish Recipe | Bon Appétit image

Salt and Pepper fish is traditionally battered and deep-fried. Instead, pan-seared filets get plenty of texture and flavor from ginger, caramelized scallions, and lots of freshly ground black pepper.

Provided by Andy Baraghani

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 cup short-grain sushi rice
8 scallions, dark green parts and white parts separated
1 Tbsp. finely grated peeled ginger (from about one 1” piece)
3 Tbsp. neutral oil, divided
1½ lb. skinless, boneless cod, cut into 2” pieces
1 Tbsp. unseasoned rice vinegar
1 tsp. sugar
Kosher salt, freshly ground pepper
2 Tbsp. unsalted butter, cut into pieces

Steps:

Rinse rice in several changes of cold water in a medium bowl until water runs clear. Drain well, then transfer to a small saucepan. Pour in 1¼ cups cold water and bring to a boil over medium-high heat. Give rice a stir so grains don’t stick to the bottom. Cover pot and reduce heat to lowest setting. Cook, undisturbed, until water is evaporated and rice is tender, 18–20 minutes. Remove from heat and let sit, still covered, 10 minutes.
Meanwhile, thinly slice dark green scallion parts into rounds. Thinly slice white parts on a steep diagonal. Keep separated.
Mix ginger and 2 Tbsp. oil in a medium bowl. Add cod; season with salt and plenty of pepper (about 2 tsp.). Toss to coat.
Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Add cod and cook, undisturbed, until golden underneath, about 2 minutes. Turn fish pieces, then scatter white scallion parts over. Cook, shaking the pan a bit, until fish is cooked through and some scallions are caramelized and some are just slightly softened, about 2 minutes more. Remove from heat.
Stir vinegar and sugar in a small bowl until sugar dissolves. Stir into rice. Add butter and sliced scallion greens; gently stir until butter melts. Season with salt.
Transfer rice to a platter and top with fish; pour any pan juices over.

SALT-AND-PEPPER FISH RECIPE RECIPE | EPICURIOUS

Salt-and-Pepper Fish Recipe Recipe | Epicurious image

This dish is inspired by a classic Cantonese preparation, which is traditionally battered and deep-fried. Here, the fish is pan-seared in hot oil, but still gets plenty of texture and flavor from ginger, caramelized scallions, and lots of freshly ground black pepper.

Provided by Andy Baraghani

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 cup short-grain sushi rice
8 scallions
1 (1") piece ginger, peeled, finely grated
3 Tbsp. vegetable oil, divided
1½ lb. skinless, boneless cod, cut into 2” pieces
Kosher salt
2 tsp. freshly ground black pepper
1 Tbsp. unseasoned rice vinegar
1 tsp. sugar
2 Tbsp. unsalted butter, cut into pieces

Steps:

Rinse rice in several changes of cold water in a medium bowl until water runs clear. Drain well, then transfer to a small saucepan. Pour in 1¼ cups cold water and bring to a boil over medium-high heat. Give rice a stir so grains don’t stick to the bottom. Cover pot and reduce heat to lowest setting. Cook, undisturbed, until water is evaporated and rice is tender, 18–20 minutes. Remove from heat and let sit, still covered, 10 minutes.
Meanwhile, trim dark green tops from scallions and thinly slice; set aside. Thinly slice white and pale green parts of scallions of a deep diagonal. Set aside separately.
Mix ginger and 2 Tbsp. oil in a medium bowl. Add cod and season with salt and sprinkle all over with pepper. Toss to coat.
Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Cook cod, undisturbed, until golden underneath, about 2 minutes. Turn over and scatter reserved white and pale green scallion parts on top. Cook, shaking the pan a few times, until fish is cooked through and some scallions are caramelized and some are just slightly softened, about 2 minutes. Remove from heat.
Stir vinegar and sugar in a small bowl until sugar dissolves. Mix into rice. Add butter and reserved dark green scallion tops and gently stir until butter is melted. Season with salt.
Transfer rice to a platter and top with fish; pour any pan juices over.

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