Steamed Fish with Sizzling Sauce

Sizzling ginger-scallion sauce takes delicate white fish from simple to splendid in under 30 seconds. Peanut and avocado oils have a high smoke point, meaning they won’t break down or become acrid when they get super hot — the sizzling part of Sizzling Sauce.

• 2 (5 to 7 ounce)  white fish fillets, such as rockfish, halibut, cod, or lingcod 
• Salt
• 1 scallion, white and green parts, thinly sliced
• 1-inch piece of ginger, peeled and cut into fine matchsticks
• 1 garlic clove, thinly sliced
• 1  serrano or jalapeño chile, halved lengthwise, seeded, and thinly sliced
• ¼ cup peanut oil or avocado oil
• 1 tablespoon toasted sesame seeds
• 1 tablespoon tamari or gluten-free soy sauce
• 1 tablespoon mirin, rice wine, or seasoned rice vinegar
• 1 teaspoon toasted sesame oil
• 5 ounces  baby spinach
• Steamed rice for serving

Set the fish on a paper towel lined plate and season lightly with salt. Let sit while you prepare the sauce.

In a small, heat proof bowl, combine the scallion, ginger, garlic, and as much of the jalapeño as desired (depending on heat preference). In a small skillet, heat the oil over moderately high heat until shimmering. Add the scallion mixture to the skillet and cook just until fragrant but not browned, about 30 seconds. Carefully return the mixture to the bowl, then stir in the sesame seeds.

Make a steamer using a 12-inch length of aluminum foil. Scrunch the foil into a snake, then shape it into a 4-inch wide ring. Place the aluminum foil ring into a large, deep skillet or wok. Add 1-inch of water and bring to a boil. In a shallow bowl, (a shallow pasta bowl is perfect here) combine the soy, mirin, and sesame oil. Add the fish, turning once to coat.

Carefully set the bowl on the foil ring (be sure to position the foil so that the bowl is level). Cover the skillet with a tight fitting lid or aluminum foil and steam for about 5 minutes, until cooked through. Carefully remove bowl and keep warm. 

Return the pot to a boil, adding a few tablespoons of water if the pan is dry. Add the spinach and cook, stirring, until just wilted, about 1 minute.

Divide the fish, spinach, and rice between 2 bowls, spooning some of the soy mixture over top. Spoon the sizzling sauce over the fish and serve right away.

Ginger pairs well with slightly sweet, citrusy white wines like sauternes, gewürztraminer, or riesling.

Wrap leftover fish, spinach, and rice in lettuce leaves and drizzle with sizzling sauce for a light lunch.

Use 1 teaspoon finely chopped habanero chile in place of the jalapeño for more heat. Add 1 teaspoon Korean chile flakes (gochugaru) to the sizzling oil for a slightly smoky, red ginger-chile sauce