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>> rockfish in bean sauce [topic: previous/next]
PostPosted: Sun Apr 05, 2009 3:00 pm
tranbaby2


Posts: 1521
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).

Ingredients:

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
salt
pepper
oil

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.
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PostPosted: Sun Apr 05, 2009 3:57 pm
drudown


Posts: 1075
Location: Mean streams of Oakland

looks gooood
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PostPosted: Tue Aug 04, 2009 3:02 pm
spicytuna


Posts: 665
Location: Newport Beach

that looks bomb.
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PostPosted: Fri Dec 18, 2009 2:04 pm
fishmandude


Posts: 264
Location: SoCal

looks tasty
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PostPosted: Fri Dec 18, 2009 3:49 pm
CRASS


Posts: 2221
Location: Pacifica, CA

droooool.

yum YUM!

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PostPosted: Fri Dec 18, 2009 5:31 pm
spline9


Posts: 670
Location: Simi Valley

omg that looks delicious.
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PostPosted: Fri Dec 25, 2009 3:03 pm
bipnilaga


Posts: 377
Location: eastbay

I make mine the same way. I love doing it with halibut collar or head. Its good with striper too.

I use oyster sauce instead of the soy bean paste, and use chicken broth instead of water for the slurry.

I find that if you brown the aromatics instead of it being opaque you get a stronger flavor. But you can make it both ways.

halibut collar:



striped bass steamed with hot aromatic oil and soy sauce:



braised striped bass in black bean sauce:


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PostPosted: Fri Dec 25, 2009 3:56 pm
kkm557


Posts: 68
Location: Central Coast

Mmmmmmmmmm...I loved steamed fish topped with a soy sauce oil mixture. Not one for the bean sauce, I find it too strong and salty. Then again, I eat sashimi plain (no rice, soy sauce, wasabi, anything). I feel that what is the point of eating fish if you can't taste the fish.
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PostPosted: Sat Apr 02, 2011 7:26 pm
Russ


Posts: 361
Location: Modesto, CA

This looks to be the recipe I will be trying! mmm. Yummy.
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