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1
Trim the roots from the scallions.
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2
Reserve four of the scallions.
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3
Cut the white part off the remaining scallions and chop finely.
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4
Trim the green of any wilted leaves and slice into one-inch lengths.
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5
Place the sesame oil in a medium-sized saucepan along with the white part of the scallions and the shallots, and cook over low heat until they soften but do not take on any color.
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6
Add the ginger and chicken stock and continue cooking over medium heat until the stock has reduced to two-thirds of a cup.
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7
Strain the reduced stock through a fine sieve into a small saucepan, forcing as much of the solids as possible through the sieve.
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8
Set aside.
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9
While the stock is reducing, blanch the green part of the scallions for a few seconds in boiling salted water, drain and immediately drop into ice water to set the color.
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10
Drain again and puree in a blender, adding a few drops of water if necessary.
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11
Remove the puree and set aside, covered, until ready to use.
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12
Preheat the oven to 250 degrees.
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13
Heat a nonstick skillet to very hot and briefly sear the four reserved scallions.
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14
Set aside.
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15
Season the fish with salt and pepper.
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16
Add the peanut oil to the nonstick skillet and sear the fish for a few seconds on one side, turn and sear a few seconds longer on the other side, just until it begins to take on color but is not cooked completely through.
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17
Transfer the fish to a baking sheet and place in the oven.
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18
Bring the reduced stock mixture to a boil.
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19
Remove from the heat and whisk in the green scallion puree.
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20
Add the lime juice, and season to taste with salt and pepper.
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21
Spoon the sauce on each of four warm plates, spreading it to cover the bottom of the plate.
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22
Top with a fish filet and place a seared scallion on the fish.
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23
Serve at once.
