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I’m partnering with @latourangelleartisanoils and @thefeedfeed to bring you this impressive but laid-back weeknight meal that comes together quickly and is so good with a bowl of steamed jasmine rice: Pan-seared branzino (or any thin white fish) fillet, topped with raw julienned scallions + ginger, drizzled all over with hot @latourangelleartisanoils grapeseed oil and seasoned with soy sauce.
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Thinly julienne some scallions and ginger, set aside. In a small bowl, mix 2 tbsp soy sauce with 1 tbsp hot water. Set aside. In a small saucepan, heat up about ¼ cup of @latourangelleartisanoils grapeseed oil on medium low, keep heating it while you cook the fish. The oil should be slightly shimmering when it’s ready.
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In a nonstick or very well-seasoned cast iron pan, heat about 1 Tbsp @latourangelleartisanoils grapeseed oil on medium-high. Sear the fillet, skin side down, pressing down occasionally so the skin adheres to the pan and gets crispy. Cook for about 3 min, then carefully flip the fish and cook for another 30 sec – 1 minute.
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To serve: place the cooked filet on a plate, skin side up, scatter ginger and scallions slivers on top and carefully drizzle the hot @latourangelleartisanoils grapeseed oil all over. Things should slightly sizzle and wilt. Spoon the diluted soy sauce over and around the fish, serve immediately with hot rice.
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Follow along on my IG stories to create a super easy + incredibly flavorful (and slightly dramatic) ginger-scallion sauce using @latourangelleartisanoils grapeseed oil that includes some ASMR.
#ad #latourangelle #latlovesfeedfeed #latfeedscreativity #feedfeed
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