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. 

Collard Greens with Chinese Bacon

Collard greens, like kale, needs a little extra TLC. The raw leaves are tough and the stalks are even tougher. However, it's not unlike other forms of greens that require you to cook it so before it becomes edible. The key ingredient in this recipe is the Chinese bacon.

Seves 2

Ingredients

4 cups of collard greens

1/2 a small white onion (about 1/2 cup) diced

2 clove garlic 

1/4 cup diced or thinly sliced Chinese bacon (about a 5 or 6 inch portion)

1/2 tsp sesame oil

1/2 tsp olive oil

3- 4 oz of water

Directions

1. Wash and dry the greens thoroughly. 
2. Remove the tough stalk and "spine" from the leaves, then cut the leaves into 1 - 2 inch pieces. 
3. Heat the oil in a large pan, add garlic. 
4. Once garlic is starting to turn a light golden color, add onions. Move the contents of the pan around to keep pieces from burning. 
5. Once onions are starting to caramelize (about 5 - 7 mins), add the Chinese bacon to the pan and about 2 oz of water. The bacon with soften and render while the onions continue to caramelize. Move contents around every couple of minutes for about 5 min. 
6. Add the greens to the pan and another 1- 2 oz of water. Stir contents then cover for about 5 min. The greens will wilt down. 
7. Remove lid and toss contents around the pan. Let the liquid cook down. The greens should be a dark, vibrant green. 
8. Transfer to plates and serve. 

This was delicious with some Ginger Scallion Rockfish and rice.