Scallion Fish with Sesame Kale

Ingredients

• 2 servings pepper black freshly ground
• 6 sprigs cilantro leaves separated
• 10 ounce fish fillet white firm (such as branzino)
• 1  garlic clove thinly sliced
• 1 tablespoon ginger peeled finely chopped
• 1 bunch kale cut into 1" strips
• 0.5 cup kimchi chopped
• 0.5 teaspoon kosher salt plus more
• 2 teaspoons juice of lemon fresh
• 1 tablespoon soy sauce reduced-sodium
• 2  spring onion white green separated thinly sliced
• 1 teaspoon sesame oil toasted
• 1 pinch sugar 
• 1 tablespoon vegetable oil 

Equipment

• bowl
• frying pan
• knife
• pot
• steamer basket

Directions

1. Heat vegetable oil in a small skilletover medium-high heat.
2. Add 1 tablespoonchopped ginger and cook, stirring, untilfragrant, about 1 minute.
3. Transfer ginger toa small bowl; mix in soy sauce, lemon juice,sesame oil, and sugar. Set sauce aside.
4. Line a large steamer basket withscallion whites, cilantro stems, and slicedginger. Set scallion greens and cilantroleaves aside.
5. Using a small knife, score skin side offish at 1" intervals; season with salt andplace in steamer, skin side up. Set steamerin a large pot filled with 1" of simmeringwater and cover; steam fish until cookedthrough, 6–8 minutes.
6. Heat vegetable oil in a large skillet overmedium-high heat.
7. Add garlic and cook,stirring, until softened, about 1 minute.
8. Add kale, 1/2 teaspoon salt, and 1/4 cup water.Cover and cook, tossing occasionally,until leaves are tender and bright green,about 2 minutes.
9. Mix in kimchi,if using, and sesame oil; season withsalt and pepper.
10. Spoon sauce over fish, top withreserved scallion greens and cilantroleaves, and serve with sesame kale.
11. Per serving: 320 calories, 17 g fat, 3 g fiber
12. Bon Appétit