Quatsino Rockfish

AKA Malaysian Rockfish. This is one of our staple appetizer recipes that is so easy to make and when a dish never comes back with leftovers, well, that speaks for itself. 

Ingredients:

• Skinned Rockfish or Ling Cod sections (Make them the size of the bowl you will be serving in)
• A couple cups of a good quality oil that has a high smoke point (like canola or grapeseed)
• A great deal of grated ginger (no need to peel, just wash)
• A great deal of chopped green onion
• Soy sauce (or for a GF version use Bragg's Liquid Aminos)
• A good tray for steaming the fish
• ​A serving platter with high sides that can take hot oil being poured into it

Directions:

1. Steam the Rockfish until fully cooked**. It doesn’t take long if the paper isn’t touching the top of the fish but if it does you may need to readjust.
2. While the fish is steaming, heat up enough oil (be sure not to use olive oil) that has a high smoke point.
3. Ideally also meanwhile...wash and grate a good bunch of ginger - over do it. Also wash and chop up a lot of green onion. Don't worry about having too much because both these ingredients are easy to use in other applications.
4. When fish is poached, put into heat proof bowls.
5. Pour generously over the top soy sauce or Braggs. Give it a minute to soak in. Then throw the ginger and green onion on top of the fish (be generous).
6. CAREFULLY pour the hot oil over the top. You'll know if it's the right temperature because it will be hissing and spitting when it hits the fish. If it's not at this point yet - you must heat it more or your dish will be soggy, greasy, and the flavours won't infuse properly.  This is kind of a reverse deep fry but the oil is even hotter.
7. Serve immediately.​

**Steaming fish is easier than you think. Parchment paper is the thing my mother never taught me about but should have!
Simply take a large low roasting pan with a lid, put a metal cooling rack in it and add water (not too much that it touches the rack but enough that it won’t burn dry). Then take a large piece of parchment paper and lay across the width - enough that it can easily wrap around itself more than once with extra to spare. Depending on the size of your pan you may need to lay two sheets of parchment. Most importantly the pan must be deep enough to hold the fish without the lid or the paper touching the top and that you completely encircle the fish with the paper so the steam will be captured inside. ​