This recipe comes to us from our friend The Sardinfluencer Harrison Weinfeld. We sent Harrison some yelloweye rockfish portions and what a lucky guy he is! And we are lucky to have this recipe he created as it will knock it out of park for a fun dish with a great fish! Here's what Harrison has to say about it:
Whether cooked whole or as fillets, yelloweye is a fish that steams easily and deliciously absorbs whatever flavors and aromatics it’s sitting atop. This recipe is simple, fast, and packed with flavor. It’s also spicy, so if you enjoy a lower heat level, I recommend swapping out the chili’s for shishitos or serving it alongside white rice. Speaking honestly, this dish is great with white rice either way.
INGREDIENTS
· 3 thick pieces yelloweye rockfish (thawed under refrigeration)
· 2 tbsp low sodium soy sauce
· 2 tbsp Shaoxing rice cooking wine
· 1 tbsp unseasoned rice wine vinegar
· 1 tsp toasted sesame oil
· 1 tsp agave nectar
· ¼ tsp ground white pepper
· 2-inch piece of ginger (peeled and julienned)
· Kosher salt to taste
· 1 small red chili pepper (slices into thin rounds)
· 1 small green chili pepper (sliced into thin rounds)
· 1 large green onion (cut into quarters from top to bottom and each section sliced thin)
METHOD
1. Pat the fish pieces dry and season with kosher salt. To a high-rimmed stainless steel or cast-iron pan that has a lid, add the soy sauce, Shaoxing, rice wine vinegar, sesame oil, agave nectar and white pepper. Whisk to combine. Add the ginger and evenly distribute it around bottom of the pan.
2. Pat each fish piece dry again and dip one side in the liquid, gently pressing so it’s well coated, then flip them and rest them on top of the ginger. Turn the heat to medium high and bring to a strong simmer, then cover the pan and steam the fish for five minutes.
3. Check the fish in its thickest part with an instant read thermometer. You want the internal temperature to read 130 degrees Fahrenheit. If it is too low, cover and cook for an additional two minutes and test again, repeating as needed. Once it reaches temperature, move the pan to a trivet and keep uncovered.
4. Garnish with the sliced chilis and green onion. Serve immediately.
Serves 2-3
