Adding ginger and soy sauce to caramelized onions gives a bit of zingy punch and intrigue, creating a multidimensional meal that comes together in just one skillet.
1 1" piece ginger, peeled, sliced into matchsticks or finely chopped2 5–6-oz. cod, pollock, halibut, or other flaky white fish or salmon filletsFurikake, shichimi togarashi, sesame seeds, mild red pepper flakes, or other fun sprinkly topping Heat 2 Tbsp. oil in a large skillet over medium. Add onions, season with salt, and cover. Cook, uncovering and stirring occasionally, until onions are softened and just beginning to take on color, about 5 minutes.
Pour remaining 1 Tbsp. oil into same skillet and increase heat to medium-high. Add potatoes in a single layer and season with salt. Cook, turning halfway through, until golden brown, 10–12 minutes. Spread onion mixture over potatoes, leaving a 1" border of potatoes without onion mixture. Season fish with salt and place on top of onion mixture. Cover and reduce heat to medium-low. Cook until fish is opaque throughout and easily flakes apart, 10–12 minutes. Serve topped with scallions and furikake .
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