-
1
Preheat the oven to 350F and then heat two large oven proof saute pans over medium high heat. Add half of the oil to each and continue to heat until the oil is shimmering. Divide the fish and add half into each pan, flesh side down. Cook for 5 minutes. Don't move the fish around at all during this time.
-
2
After 5 minutes, place the saute pans into the oven. Let them cook in the oven for about 3 minutes then return the saute pans to the stove and place over medium to medium-high heat. Turn the oven down to 200u00b0F/93u00b0C. (I usually tie a dish rag around the handle of a pan that I have taken out of the oven to remind me that it is hot.)
-
3
Using an offset spatula, flip each individual piece of fish so that the skin cooks for a brief moment. By the time you are finished flipping each piece of fish, it will be time to remove the first pieces from the pan. At this point each piece of fish will have cooked for about 60 seconds on the skin side.
-
4
Place the fish on a cooling rack set inside of a baking tray. Once all fish is on the cooling rack, put the rack and tray into the oven to keep warm.
-
5
Wipe out (but don't fully clean) the larger of the two pans you used for the fish. Add the sesame oil and place over medium-high heat. When hot, add ginger and stir-fry for 1 minute or until the ginger begins to brown. Add the broccoli rabe, green onions, kale, fish sauce, soy sauce, lime zest, sugar and salt and gently saute for about 4 minutes or until the greens have cooked and wilted. (Don't worry if your pan is super full at the start. The greens shrink down to about a quarter of their raw size)
-
6
After the greens are cooked, turn the heat down to medium and remove the fish from the oven. Fold the fish into the greens using a rubber spatula. Mix it quickly and gently taking care not to break up the fish.
-
7
Add lime juice and serve immediately with steamed sushi rice.
