This Whitefish with Asian-Inspired Salsa, Fresno Peppers & Green Onion Oil is the definition of a high-reward dinner with low effort. The haddock is quickly pan-fried until golden and flaky, then served right over a bed of fresh, crunchy salsa that gets a nice kick of heat from sliced fresno red peppers. But the real magic happens at the end: a generous drizzle of savory green onion oil that ties the hot fish and the crisp cool salsa together. It is vibrant, savory, and absolutely delicious!
White Fish with Asian Inspired Salsa, Fresno Peppers & Green Onion Oil
Equipment
- 1 Large frying pan
- 1 large mixing bowl
- 1 small blender or immersion blender
- 1 fine sieve
- 1 glass oil dispenser
Ingredients
Green onion Oil (Optional)
- 25-30 green onions, 25 to 30 individual pieces
- 3/4 cup neutral oil, canola, vegetable or grape seed oil
Salsa
- 2 cups cucumbers, chopped into small bite sized cubes
- 1 cup edamame beans, cooked
- 1 cup niblet corn, charred
- 1/4 cup leeks, finely sliced
- 1 fresno red pepper, finely sliced, optional for added spice
Dressing
- 2 tbsp olive oil, extra virgin
- 1 tbsp lemon juice
- 1 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 1 garlic clove, minced
- 1 or 2 tbsp ginger root, minced
- 1/4 tsp salt
Haddock Fish
- 3 large haddock filets, cut in half, making 6 pieces total
- 1 tbsp butter
- 2 tbsp sesame oil
- 2 tbsp toasted sesame seeds, to garnish
- salt and pepper, to taste
- 1 lemon, cut into wedges, for serving
Instructions
- Prepare the green onion oil: wash the green onions thoroughly and trim off the bottom white bulb, then cut each onion into four pieces. In a pot, heat the oil over medium-high heat and add the green onions. Cook them until they start to sizzle and the oil begins to bubble, then reduce the heat to medium and cook for about 5 minutes, making sure the onions do not brown. If using a thermometer, keep the temperature below 180 degrees Fahrenheit. Once the mixture has cooled for a few minutes, transfer it into a blender and blend on high for about 5 minutes. Alternatively, you can use an immersion blender directly in the pot.Finally, strain the mixture through a fine sieve or cheesecloth, pour it into a glass oil dispenser, and store it in the fridge for up to ten days.Sammy's tip: the green onion oil tastes better after it has been refrigerated for 24 hours.
- Prepare the salsa: in a frying pan set to medium/high heat, add the corn and stir occasionally until the kernels have a char on all sides. Remove from heat and set aside to cool.In a bowl, add the cucumbers, cooked edamame beans, cooled corn, leeks and red fresno pepper.
- Prepare the dressing: begin by whisking all the ingredients together in a small bowl, then pour it over the salsa, season with salt and pepper, and transfer to a serving plate.
- Cook the fish: start by patting the fillets dry with a paper towel, then cut them in half and season both sides with salt and pepper. Heat the butter and sesame oil in a frying pan over medium-high heat. Once the butter has melted, add the fish and cook for 2–4 minutes until it starts to brown. Flip and cook on the other side until the fish is golden and flaky, then remove from the heat.
- To serve: arrange the fillets over the prepared salsa, garnish with sesame seeds, lemon wedges and a generous drizzle of the green onion oil.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I substitute haddock with other types of fish?
Yes! Any firm white fish such as Cod, Walleye, or Basa will work perfectly for this recipe.
Do I need to make the green onion chili oil?
No, you don’t need to, but I highly recommend it! It adds an additional layer of savory flavor that takes the dish to the next level. Plus, the recipe makes a bigger batch than you need, so you can use the leftovers on other things like avocado toast, fried eggs or soups.
Can I make the salsa in advance?
Yes 10-15 minutes is ideal – this will allow the salsa to absorb more of the flavour.
What should I serve with this dish?
Since the dish includes protein (fish) and veggies/starch (edamame and corn salsa), it is a complete meal on its own! However, if you want to bulk it up, it pairs beautifully with steamed jasmine rice or roasted baby potatoes.
How do I store and reheat leftovers?
Store the fish and salsa in separate airtight containers in the refrigerator for up to 2 days. To reheat the fish without drying it out, avoid the microwave! Instead, place the fish on a baking sheet and warm it in the oven at a low temperature (about 275°F) until just heated through. Alternatively, you can gently reheat it in a skillet over low heat with a splash of water or broth to keep it moist. The salsa is best served cold or at room temperature.
