Looking for an awesome, supremely easy way to cook up white-fleshed fish like rock/lingcod, halibut and striped bass? This is it!
You only need a few basic ingredients and even fewer skills in the kitchen to make this turn out fabulous. I learned this from my good friend Rainsong who lives on the ocean in Humboldt County. She adapted it from a similar dish a family member tasted overseas.
- Fish fillets
- 1-2 Cups Freshly-Grated Ginger
- Peanut Oil
- Green Onions
- Tamari or Soy Sauce
- Sesame Seeds
How to Do It:
Start off by cooking the fish. Keep it simple here: Basic steaming works best but you can also lightly pan grill it with a bit of soy and sesame oil…
In a small pan, heat up 1/2 to 1 cup of peanut oil. Get it super hot…pull it off the heat when the oil starts smoking, Be careful here!
While the oil is heating, spread the cooked rice over a platter. You can go white or brown here…whichever you prefer. Then, place the cooked fish on top…
You next move is to cover the fish in fresh ginger, green onions and the drizzle on Tamari or soy sauce. You can also add sesame seeds…
Now, here’s where the magic (& fun) happens! Take the smoking hot oil and lightly drizzle it over the whole dish. The heat of the liquid will caramelize the ginger. Check out the video…
And that’s it! Serve that baby up and enjoy! Rainsong said that the recipe is so simple she’s even done it while camping!
Want to learn how to catch rockfish? Check out my guide to catching rockfish with light tackle.