Scallion-Oil Fish

Scallion-Oil Fish

For the most flavorful fish, gently poach the fillets in scallion oil, which is called pa gireum in Korean and is the star of this easy, foolproof preparation. Simmering scallions in olive oil over gentle heat removes moisture from the alliums, crisping them and concentrating their savoriness. In turn, the oil will be tinted green and perfumed with an umami-saturated scallion aroma like nothing else. Be sure to dip crusty bread into that glorious scallion oil to enjoy with the tender fish. This dish is great with rice, too.

Yield: 2 servings

Coarse kosher salt

8 ounces white fish fillets, such as cod, halibut, black sea bass, haddock, flounder, tilapia and lemon sole

6 tablespoons extra-virgin olive oil

1 bunch scallions, thinly sliced crosswise (1 heaping cup)

Flaky sea salt, for serving (optional)

Crusty bread, for serving

Sprinkle a heaping ¼ teaspoon kosher salt over the fish fillets and refrigerate, uncovered, to brine and air dry a little, about 10 minutes.

Meanwhile, add the olive oil and sliced scallions to a small cold skillet and bring to a simmer over medium heat. Cook, stirring occasionally, until most of the scallions are dark green and some are brown, anywhere from 7 to 12 minutes. Turn off the heat but keep the skillet on the burner.

Gently and immediately add the fish to the skillet, cutting into two or three pieces to fit as needed. Spoon some of the hot oil over the fish. Leave the fish to cook in the residual heat on the first side, 1 to 3 minutes, then flip and cover with the fried scallions and let cook on the second side until the insides are no longer translucent, 1 to 5 minutes. Sprinkle with the flaky sea salt, if using.

Serve the fish immediately, directly from its pan if desired, with the bread to dip into the flavorful scallion oil.

TIP: The scallion oil is delicious, but this cooking method as written will only work for thin fish fillets. I tried this on some beautiful 1” thick halibut pieces and they were completely raw in the center. Easy enough to fix by turning the heat back on, but in the future I will choose much thinner pieces of fish.

When cooking this recipe w/ induction, I might still turn off the stove and let the residual heat from the hot oil gently poach your fish. If they're thin fillets, they'll cook in 2 or so minutes; the thicker ones need a little longer. Check the insides before eating and see that they're opaque.

Worst case scenario, just heat the fish to temp over low. The key to this recipe is slow, gentle heat, more confit than fry. Eric