- 2–3 large filets of thin, white-fleshed fish*
- 1 bunch of scallions, greens and whites thinly sliced (scant 1 cup)
- 1 in ginger, peeled and minced (about 2 tablespoons)
- 3 tablespoons Momofuku Tamari
- 1 tablespoon sherry vinegar
- 3 + 3 tablespoons olive oil
- 2 large red onions, cut into thick rings
- Momofuku Savory Seasoned Salt
- Momofuku Chili Crunch (optional)
- Bibb Lettuce
- Steamed Rice
*This will also work well with thicker cuts of fish, but you will need to increase the cooking time and monitor onions to be sure they do not burn. The internal temperature of the fish should still reach 145°F.
- Preheat the oven to 425°F. Toss onion rings with 3 tablespoons of olive oil and ½ tablespoon of Savory Seasoned Salt on the pan, then roast in the oven for 5 minutes.
- Meanwhile, combine scallions, ginger, Momofuku Tamari, sherry vinegar, 3 tablespoons of olive oil, and a generous pinch of Savory Seasoned Salt in a bowl and stir to combine.
- Pull the pan from the oven and quickly transfer fish and nestle within onions (not on top). Season fish with Savory Seasoned Salt. Roast for 1–2 minutes then remove and spread each filet with a few spoonfuls of the ginger scallion sauce. (Be sure to save the remaining sauce to serve at the end.) Return the pan to the oven and continue cooking until the internal temperature of the fish reaches 145°F, about 4–5 minutes more depending on the thickness of your fish.
- Remove from the oven. Check your onions—if you prefer them softer, remove the fish and return the onions to the oven for a few minutes more. Serve immediately with lettuce cups and steamed rice, using them to build wraps with the fish, charred onions, remaining ginger scallion sauce, and Momofuku Chili Crunch. Level up your meal with hoisin sauce, kimchi, and vinegar pickles.
This is a Momofuku recipe that I did not alter at all. I fell in love the first time I made it and will definitely be cooking it on the regular.