Sizzling Ginger Scallion Sea Bass
Directions
- 1Preheat oven to 425 F.
- 2Spray a large baking sheet with cooking spray or line with parchment paper.
- 3Place the fish skin side down on one end of the baking sheet.
- 4Whisk together the soy sauce, miso and honey until combined.
- 5Brush the soy sauce, miso and honey mixture evenly on top of the fish, reserving some for the green beans.
- 6Lay the green beans in a pile on the other end of the baking sheet.
- 7Toss the green beans with the remaining sauce until evenly coated.
- 8Drizzle the green beans with a touch of olive oil.
- 9Bake for 12-15 minutes until cooked through.
- 10Remove from the oven.
- 11Heat the oil in a small saucepan over medium-high heat until tiny bubbles begin to form around the sides of the pan.
- 12While the oil is heating, mix together the white parts of the scallions, ginger and garlic in a small GLASS bowl or measuring cup (must be heat safe).
- 13Once the oil is super hot, stand back and very carefully pour it on top of the scallion mixture (it will sizzle).
- 14Gently stir to combine the scallion mixture with the hot oil.
- 15Add the soy sauce and the green parts of the scallions to the scallion mixture and stir to combine.
- 16Assemble your bowls, with brown rice on the bottom, the fish, and spoon the sizzling scallion sauce on top.
- 17Add lime wedges, a spoonful of chili crisp if desired, and enjoy!
Ingredients
- 0.25 cup low sodium soy sauce
- 2 tb honey
- 1 tsp white miso paste
- 1.5 lbs sea bass or cod or fish of choice
- 0.33 cup avocado oil
- 2 bunches scallions, chopped finely, whites and greens in separate bowls
- 1 tb freshly grated ginger
- 4 cloves garlic, minced
- 0.25 cups low sodium soy sauce
- 1 lime, juiced
- 1 lb green beans, washed & trimmed
- 2 cups cooked brown rice
- lime wedges
- chili crisp
- olive oil
Equipment
large baking sheetcooking sprayparchment papersmall saucepansmall glass bowlmeasuring cup
Tips
- You can make this dish with any fish you like, including salmon, cod, tilapia or any white fish.
- Mix the white parts of the scallions, ginger and garlic in a small GLASS bowl or measuring cup, ensuring it is heat safe, before pouring hot oil on top.
- Garnish with lime wedges and chili crisp if desired.
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