Servings:
Makes 4 servings
Ingredients
- 2 tablespoon neutral oil, like grapeseed or corn
- 1 tablespoon minced ginger
- 1/2 cup soy sauce
- 1/2 cup chopped scallions, plus more for garnish
- 1/2 cup chopped fresh cilantro leaves
- 1 teaspoon rice vinegar
Preparation
Baking Directions:
Put the oil over medium heat in the smallest skillet with a lid or Dutch oven that will later hold the fish.
When it's hot, add the ginger, sprinkle with some salt and pepper, and cook, stirring, until it sizzles, a minute or 2. Add the fish, soy sauce, scallions, cilantro, rice vinegar, and 1 1/2 cups water.
Bring to a boil, then cover and remove from the heat.
The fish will be done in about 10 minutes (a thin-bladed knife inserted between bone and flesh should reveal little or no translucence).
Remove the fish with a slotted spoon and serve, topped with a little of the broth and garnished with more scallions.
