Momofuku Sheet-Pan Ginger Scallion Fish

Wild-caught local Rockfish shines in this easy, sheet-pan supper with punchy Momofuku sauces, a duo of red onions, and crisp butter lettuce. Simply roast your veggies and fish and set out all of the accompaniments at the table for a build-your-own-wrap dinner.

Contains: fish, tree nuts (coconut), wheat, soy.

What You Get

Red onions

Wild rockfish*

Momofuku Savory Seasoned Salt

Scallion ginger sauce

Lettuce

Cooked rice

Pickled red onions

Momofuku Chili Crunch Vinegar Sauce

What You'll Need

Olive oil

Rice or white wine vinegar

Step 1

Preheat the oven to 425°F. Line a large sheet pan with parchment or foil. Peel the onions and slice into ⅓ inch thick rounds, and break them into individual rings. Arrange the sliced onions on the prepared pan and toss with 3 tablespoons of olive oil, 1½ teaspoons of Momofuku Savory Seasoned Salt, and 1 tablespoon of rice or white wine vinegar. Transfer to the oven to roast for 8 minutes while you prep the fish.

Step 2

While the onions are roasting, remove the fish from the packaging. The fish may arrive pre-cut into fillets or in one large piece, if you receive a one large fillet, cut it into 3 pieces. Pat dry with paper towels and season with 1½ teaspoons of the Momofuku Savory Seasoned Salt.

Step 3

Carefully remove the pan from the oven and nestle the fish between the onions. Dollop the fish with 3 tablespoons of scallion ginger sauce. Return the pan to the oven and roast until the fish is firm and flakes easily when pierced with a fork, 7-9 minutes.

Step 4

Meanwhile, trim the butter lettuce and separate the leaves. Reheat the rice in the microwave, 1 to 2 minutes or according to package instructions. Drain the pickled red onions.

Step 5

When the fish is done, serve immediately with the rice and lettuce to build wraps and top with the pickled red onions, the remaining scallion ginger sauce, and the Momofuku Chili Vinegar Sauce, taking care to avoid any small pin bones in the fish.

Note: The fish may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost the fish the same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.