Lunar New Year recipe: Nom Nom Paleo’s Ginger Scallion Fish Fillets

Palo Alto’s Michelle Tam grew up eating her grandmother’s whole poached chicken, slathered in ginger scallion sauce, for Chinese New Year celebrations. These days, Tam, a busy mother of two and blogger behind the wildly-popular Nom Nom Paleo, is more likely to prepare poached chicken breasts or broiled fish fillets, as long as it comes with the salty and herbaceous condiment.

Since fish is traditionally eaten for good luck during Lunar New Year, which starts Feb. 1, we’re sharing Tam’s barramundi recipe from her new cookbook, “Nom Nom Paleo: Let’s Go!” (Andrews McMeel, $35), written with her husband, Henry Fong.

Ginger Scallion Fish Fillets

Serves 6

INGREDIENTS

2 (1-pound) barramundi (Asian sea bass) fillets or other white fish fillets, about 1 inch thick

1 teaspoon Diamond Crystal kosher salt

¼ teaspoon ground white pepper

2 tablespoons avocado oil

¼ cup Ginger Scallion Sauce (see below)

DIRECTIONS

Turn on the broiler with the top rack positioned 6 inches away from the heating element.

Pat dry the fish fillets with paper towels. Sprinkle the top and bottom with salt and white pepper.

Pour the avocado oil on a rimmed baking sheet and rub or brush the oil on all sides of the fillets. Arrange the fish skin-side down on the baking sheet. Place the fillets under the broiler and cook for 8 to 12 minutes or until the fish reaches an internal temperature of 140 degrees. Use a fork to check that the thickest parts are opaque and flake apart easily.

Take the fish out of the oven and generously spoon the Ginger Scallion Sauce on top of the fish. Serve it up.

Ginger Scallion Sauce

Makes 1 cup

INGREDIENTS

1 cup finely minced scallions

3 tablespoons finely minced fresh ginger

2 teaspoons Diamond Crystal kosher salt

¼ teaspoon ground white pepper

½ cup avocado oil

DIRECTIONS

Toss the scallions, ginger, salt and white pepper in a large heatproof bowl or 2-cup measuring cup and stir to combine.