Salt & Pepper Fish with Scallion Rice
While salt and pepper fish is a classic asian dish, the scallion rice in this rendition kicks this recipe up a notch or two. The fish is mixed with some simple ingredients such as ginger, gluten free soy sauce, honey, and of course, salt and pepper and then quickly seared in the pan. Meanwhile the rice is mixed with sugar, vinegar, scallions and butter. Yup…butter! Place the fish over the rice and wham-o, Salt & Pepper Fish with Scallion Rice is served. It’s a perfect, simple asian-style dinner.
Jump to RecipeIngredients for Rice
Organize and prep ingredients for rice…sushi rice, rice wine vinegar, sugar, butter cut into smaller cubes and thinly sliced dark green parts of scallions.
Rice Preparation
Rinse rice in cold water in a strainer until water runs clear. Drain and then transfer to a medium 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 of the pot. 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. Then combine vinegar and sugar together in a small bowl until sugar dissolves. Mix into rice. Add butter and sliced scallion greens. Gently stir until butter melts. Season with salt.
Ingredients for Fish
Organize and prep ingredients for fish…cod fillets, oil, grated fresh ginger, honey, gluten free soy sauce, kosher salt, black pepper and thinly sliced white parts of the scallions cut on the diagonal.
Fish Preparation
Cut fish into 4 equal parts (approx. 4-5″ each). Mix ginger, honey, soy sauce and 2 tablespoons oil in a medium bowl. Then add cod, salt and pepper. Thoroughly coat fish.
Cooking the Fish
Once rice has finished cooking, cook the fish. Heat remaining 2 tablespoons oil in a large NONSTICK pan over medium-high heat. Add cod and half of scallion whites and cook, undisturbed, until golden underneath, about 2 minutes. Be sure to let the fish get golden brown on the first side before turning. Then turn fish and scatter remaining scallion whites over. Cook until fish is cooked through and some scallions are caramelized and some are just slightly softened, about 2 minutes more. Total cook time 4-5 minutes. Remove pan from heat.
Salt & Pepper Fish with Scallion Rice
Transfer seasoned rice to a platter and top with fish and scallions; pour any pan juices over.
Salt & Pepper Fish with Scallion Rice
Ingredients
- 1 tablespoon unseasoned rice vinegar
- 4-5 scallions dark green parts and white parts separated
- 2 teaspoons ginger peeled and finely grated from about one 1” piece or 2 frozen cubes of ginger from Trader Joe's defrosted
- 1 tablespoon honey
- 1 tablespoon gluten free soy sauce I use San J
- 4 tablespoon neutral oil (vegetable or canola) divided
- 3/4 lb. skinless boneless cod, cut into 4 equal parts (approx. 4-5" each).
- 1 cup short-grain sushi rice if you don’t have sushi rice, jasmine or basmati could be subbed
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 2 teaspoons freshly ground pepper
- 2 tablespoons unsalted butter cut into pieces
Instructions
- Rinse rice in cold water in a strainer until water runs clear. Drain and 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, prepare scallions. Thinly slice dark green scallion parts into rounds for the rice. Thinly slice white parts on a steep diagonal for the fish. Keep separated and set aside.
- Mix ginger, honey, soy sauce and 2 tablespoons oil in a medium bowl. Then add cod, salt and pepper. Thoroughly coat fish.
- Once rice has finished cooking, cook the fish. Heat remaining 2 tablespoons oil in a large NONSTICK pan over medium-high heat. Add cod and half of scallion whites and cook, undisturbed, until golden underneath, about 2 minutes. Be sure to let the fish get golden brown on the first side before turning. Then turn fish and scatter remaining scallion whites over. Cook until fish is cooked through and some scallions are caramelized and some are just slightly softened, about 2 minutes more. Total cook time 4-5 minutes. Remove pan from heat.
- While fish is cooking, combine vinegar and sugar together in a small bowl until sugar dissolves. Mix into rice. Next add butter and sliced scallion greens. Gently stir until butter melts. Season with salt.
- Transfer seasoned rice to a platter and top with fish and scallions; pour any pan juices over.
Notes
Recipe is from Bon Appetit and slightly modified by me.
If you like this recipe, you may also like these other GFchow recipes. Sheet Pan Mediterranean Halibut and Vegetables, Gluten Free Teriyaki Salmon, and Asian Salmon with Brown Rice Ramen.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
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