Ginger Scallion Fish Ssäm with Charred Onions

This delicious fish recipe comes to us from Chef David Chang at Momofuku, where it has been a mainstay on the menu at his restaurant Ssäm Bar for years. It's done in minutes on one Large Sheet Pan with a nice thin filet of fish, making it perfect for busy weeknights. The charred onions are great served with the fish in a lettuce wrap. Feel free to add kimchi, hoisin sauce, and Momofuku Chili Crunch on the side as you build your wraps.

1 bunch scallions, greens and whites thinly sliced

1 inch fresh ginger, peeled and minced

3 tablespoons Momofuku Tamari

1 tablespoon sherry vinegar

6 tablespoons olive oil, divided

Momofuku Savory Seasoned Salt

2 large red onions, cut into thick rings

2-3 large filets of thin, white-fleshed fish

Bibb lettuce

Steamed rice

Momofuku Chili Crunch, optional

Preheat oven to 425 F. Place scallions, ginger, Momofuku Tamari, sherry vinegar, 3 tablespoons olive oil, and a generous pinch of Savory Seasoned Salt in a small mixing bowl and stir to combine. Set aside.

Toss onion rings with remaining 3 tablespoons olive oil and 1/2 tablespoon of Savory Seasoned Salt directly on a sheet pan. Place in a preheated oven and roast for 5 minutes.

Remove the pan from the oven and quickly nestle the fish filets within the onions (not on top). Season fish with Savory Seasoned Salt. Place sheet pan back in the oven and roast for 1-2 minutes more, then remove and spread each filet with a few spoonfuls of the ginger scallion sauce (save the remaining sauce). Return the pan to the oven and continue cooking until the internal temperature of the fish reaches 145 F, about 4-5 minutes more depending on the thickness of your fish.

Remove sheet pan from the oven. Serve immediately with lettuce cups and steamed rice, using them to build wraps with the fish, charred onions, remaining ginger scallion sauce, and Momofuku Chili Crunch.