Ginger Scallion Rockfish

This isn't the first ginger scallion fish recipe I've posted, and it won't be the last. Steaming the fish, or cooking en papillote (which essentially steams the fish within a pouch), gives you something super moist, tender, and flavorful.  The ginger cuts out the "fishy" aroma that some people don't like so that even a picky normally non-fish person would eat it again.

(For the en papillote directions, see my recipe for Ginger Scallion Salmon.)

Served with jasmine rice over riced broccoli and cauliflower. Collard greens with Chinese Bacon on the side.

Serves 2

Ingredients

1/2 lb of Rockfish fillet
ginger, sliced (about 3 slices per fillet)
2 stalks of scallion (finely chop the green portion, set aside. Slice lengthwise the whites).
3 tbsp soy sauce
2 tbsp oyster sauce
4 tbsp oil (olive, canola, any cooking oil)
1 tbsp sesame oil
1 tbsp grated ginger (if you want a milder ginger flavor, just cut this strips instead)

Directions

1. Preheat oven to 325°
2. Line an 8" square pan with foil. Apply a thin layer of sesame oil to the bottom. 
3. Take fillets out of the packaging and blot dry. Place in the pan, side by side. 
4. place three slices of the ginger and scallion whties on each fillet. 
5. Drizzle each fillet with about 1/2 tsp of soy sauce
6. Cover pan tightly with another piece of foil, then place in oven 15 - 20 min. Fish is done when flesh easily flakes apart and is opaque. 
7. While the fish is cooking, place grated ginger, scallion greens, soy sauce and oyster sauce in a small heat-safe bowl. 
8. Heat the oils together in a small pan. When it gets to the smoking point, pour the hot oil into the small bowl w/ the other sauce ingredients. 
9. Plate the fish and spoon the sauce over it right when you're about to serve.