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Combine green onions, juices, soy sauce, brown sugar, vinegar, and ginger in a small bowl. Combine five-spice powder, salt, and pepper. Sprinkle both sides of fish evenly with spice mixture. Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from skillet, and serve with sauce.
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Citrus soy sauce — dipping for gyoza, finishing for sashimi, dressing
Bottled yuzu juice — ponzu, dressings, cocktails, desserts
Citrusy warmth — toast for curries, grind for dry rubs, pickling
Wall-mounted magnetic spice jars — visible, organized, accessible
Label maker for spice jars — uniform, readable, organized pantry
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Citrus soy sauce — dipping for gyoza, finishing for sashimi, dressing
Bottled yuzu juice — ponzu, dressings, cocktails, desserts
Citrusy warmth — toast for curries, grind for dry rubs, pickling
Wall-mounted magnetic spice jars — visible, organized, accessible
Label maker for spice jars — uniform, readable, organized pantry