Name: Salt-and-Pepper Fish
Yield: 4 servings
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

golden brown cod on a bed of rice sprinkled with scallions

Photo by Emma Fishman, Food Styling by Yekaterina Boystova

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.

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Recipe notes

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Recipe notes

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