Location: Plugging 'But Holes
|Here is a recipe that I use whenever I get a nice rockfish for dinner. Can be used with any white fleshed fish (ling cod, stripers, croakers, mf eel).
one ~2 lb rockfish gutted, scaled and scored on each side
2 green onions cut into 1-2" pieces
2 cloves of garlic chopped
1 oz of ginger julienned
2-3 tsp corn starch mixture (cornstarch in water)
2 table spoons of soya bean paste
1 tsp soy sauce
1. heat 3 tbsp of oil in skillet to ~350 degrees
2. while doing so, season rockfish with salt and pepper to taste (not so much salt since you are adding soy sauce and bean paste which has a high salt content).
3. sear both sides of the fish in the oil until fairly crispy and done (~2-4 minutes each side).
4. in another pan, stir fry onions, ginger and garlic together for ~2 minutes until onions and garlic start to turn opaque
5. add soy sauce, bean paste and a few tbsp of water and mix evenly
6. making sure the corn starch and water is in a slurry (not separated) add that into the sauce making sure you stir it well. Make sure you don't add too much as the sauce will thicken as the starch blooms.
7. pour the sauce over the fish and serve with steamed rice.