Steamed White Fish with Julienned Carrots and Lemon-Scallion Sauce on a white plate

Makes 4 servings

In Northern California, spring brings a brief and coveted local halibut catch of fish so moist and sweet that the mild effect of steam is all a piece of this beautiful fish needs. Wherever you are, try to find halibut or another rich white fish that has not been previously frozen. You’ll have extra sauce, so serve it over rice, other steamed vegetables, or even chicken breasts.

Ingredients

Lemon-Scallion Sauce

  • 1 tablespoon plus 1/2 teaspoon kosher salt, or as needed
  • 1 bunch scallions (about 2 ounces), roots and most of the dark green part trimmed away
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon minced shallot
  • 1/2 teaspoon sugar
  • Black pepper, as needed
  • 3/4 cup canola oil
  • 2 teaspoons toasted sesame oil

Fish

  • 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 ounces baby spinach leaves (about 1 quart loosely packed)
  • Four 6-ounce pieces of halibut or sea bass
  • 8 ounces carrots, trimmed, peeled, and cut into thin matchstick pieces (about 2 cups)

Directions

  1. For the sauce: Bring a medium saucepan of water to a boil over medium-high heat. Add 1 tablespoon of salt to the water. Add the scallions and blanch until they are bright green and just softened, about 1 minute. Drain immediately.
  2. Place the blanched scallions, vinegar, lemon juice, shallot, sugar, and pepper in a blender and purée for 20 seconds. With the blender running, slowly pour the oils through the open hole in the blender top to emulsify, about 30 seconds. Taste and adjust the seasonings if necessary.
  3. For the fish: Mix together the lemon zest, salt, and pepper in a small bowl. Bring a couple of inches of water to a simmer over medium-high heat in a wok or pan 2 inches larger than a steamer basket. Place one layer of the spinach leaves in the top of the basket and lay the fish on top of the spinach. Sprinkle about 1/4 teaspoon of the lemon zest mixture over each piece of fish. Place the carrots in the bottom steamer basket and tuck the remaining spinach leaves around the carrots. Place the covered steamer basket over the simmering water and cook just until fish flakes easily, about 10 minutes.
  4. Divide the carrots and spinach among 4 dinner plates. Place a piece of fish on top of the carrots and spinach and drizzle with 1 to 2 tablespoons of the sauce. Serve immediately.

CIA FOODIES

Steamed White Fish with Julienned Carrots and Lemon-Scallion Sauce

Steamed White Fish with Julienned Carrots and Lemon-Scallion Sauce on a white plate
Makes 4 servings In Northern California, spring brings a brief and coveted local halibut catch of fish so moist and sweet that the mild effect of steam is all a piece of this beautiful fish needs. Wherever you are, try to find halibut or another rich white fish that has not been previously frozen. You’ll have extra sauce, so serve it over rice, other steamed vegetables, or even chicken breasts.

Ingredients

Lemon-Scallion Sauce
  • 1 tablespoon plus 1/2 teaspoon kosher salt, or as needed
  • 1 bunch scallions (about 2 ounces), roots and most of the dark green part trimmed away
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon minced shallot
  • 1/2 teaspoon sugar
  • Black pepper, as needed
  • 3/4 cup canola oil
  • 2 teaspoons toasted sesame oil
Fish
  • 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 ounces baby spinach leaves (about 1 quart loosely packed)
  • Four 6-ounce pieces of halibut or sea bass
  • 8 ounces carrots, trimmed, peeled, and cut into thin matchstick pieces (about 2 cups)

Directions

  1. For the sauce: Bring a medium saucepan of water to a boil over medium-high heat. Add 1 tablespoon of salt to the water. Add the scallions and blanch until they are bright green and just softened, about 1 minute. Drain immediately.
  2. Place the blanched scallions, vinegar, lemon juice, shallot, sugar, and pepper in a blender and purée for 20 seconds. With the blender running, slowly pour the oils through the open hole in the blender top to emulsify, about 30 seconds. Taste and adjust the seasonings if necessary.
  3. For the fish: Mix together the lemon zest, salt, and pepper in a small bowl. Bring a couple of inches of water to a simmer over medium-high heat in a wok or pan 2 inches larger than a steamer basket. Place one layer of the spinach leaves in the top of the basket and lay the fish on top of the spinach. Sprinkle about 1/4 teaspoon of the lemon zest mixture over each piece of fish. Place the carrots in the bottom steamer basket and tuck the remaining spinach leaves around the carrots. Place the covered steamer basket over the simmering water and cook just until fish flakes easily, about 10 minutes.
  4. Divide the carrots and spinach among 4 dinner plates. Place a piece of fish on top of the carrots and spinach and drizzle with 1 to 2 tablespoons of the sauce. Serve immediately.

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