- 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 teaspoon toasted sesame oil
- Pinch of sugar
- 2 scallions, white and green parts separated, thinly sliced
- 6 sprigs cilantro, leaves and stems separated
- 2 5-ounce skin-on firm white fish fillets (such as branzino)
- Kosher salt
- 1 tablespoon vegetable oil
- 1 garlic clove, thinly sliced
- 1 bunch Tuscan kale, center ribs and stems removed, cut into 1″ strips
- 1/2 teaspoon kosher salt plus more
- 1/2 cup kimchi, chopped (optional)
- 1 teaspoon toasted sesame oil
- Freshly ground black pepper
- 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 scallion whites, cilantro stems, and sliced ginger. Set scallion greens and cilantro 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 teaspoon salt, and 1/4 cup 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 scallion greens and cilantro leaves, and serve with sesame kale.