Vårlöksfisk med Sesamkale

Ingredients for Spring onion Fish with Sesame Kale

• 1 teaspoon vegetable oil

• 1 tablespoon finely chopped peeled ginger, plus four 1/2"-thick slices

• 1 tablespoon reduced-sodium soy sauce

• 2 teaspoons fresh lemon juice

• 1/2 teaspoons toasted sesame oil

• Pinch of sugar

• 2 spring onions, white and green parts separated, thinly sliced

• 6 sprigs coriander, leaves and stems separated

• 60g skin-on firm white fish fillets (such as branzino)

• Koshersalt

• 1 tablespoon vegetable oil

• 1 garlic clove, thinly sliced

• 1 bunch Tuscan kale, centre ribs and stems removed, cut into 1" strips

• 1/2 teaspoons kosher salt plus more

• 80g kimchi, chopped (optional)

• 1 teaspoon toasted sesame oil

• Nymalen svartpeppar

Heat vegetable oil in a small skillet over medium-high heat. Add 1 tablespoon chopped ginger and cook, stirring, until fragrant, about 1 minute. Transfer ginger to a small bowl; mix in soy sauce, lemon juice, sesame oil, and sugar. Set sauce aside.

Line a large steamer basket with spring onion whites, coriander stems, and sliced ginger. Set spring onion greens and coriander leaves aside.

Using a small knife, score skin side of fish at 1" intervals; season with salt and place in steamer, skin side up. Set steamer in a large pot filled with 1" of simmering water and cover; steam fish until cooked through, 6–8 minutes.

Heat vegetable oil in a large skillet over medium-high heat. Add garlic and cook, stirring, until softened, about 1 minute. Add kale, 1/2 teaspoons salt, and 60ml water. Cover and cook, tossing occasionally, until leaves are tender and bright green, about 2 minutes. Mix in kimchi, if using, and sesame oil; season with salt and pepper.

Spoon sauce over fish, top with reserved spring onion greens and coriander leaves, and serve with sesame kale.

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