Pacific rockfish, also known as rock cod or pacific snapper, is kind of bass-like fish which is firm, lean and mild in flavor. You will find these fishes most commonly on the North America’s West coast and more than 70 varieties are found along the shorelines in depths of 300 feet or more. Here we list some rockfish recipes for you to enjoy!
Baked Panko Rockfish with Gingery Cabbage
Ingredients
|
Ingredients |
Amount |
|
For Gingery Cabbage |
|
|
Napa cabbage |
1 small head |
|
Carrots |
2 small |
|
Green onions |
2 |
|
Rice vinegar |
1 tablespoon |
|
Soy sauce |
1 teaspoon |
|
Toasted sesame oil |
1 teaspoon |
|
Ginger peeled |
½ inch |
|
Sugar |
½ teaspoon |
|
Salt |
½ teaspoon |
|
For Rockfish |
|
|
Rockfish fillets |
1 ½ pounds |
|
Soy sauce |
2 teaspoons |
|
Egg, beaten |
1 |
|
Panko |
1 cup |
|
All-purpose flour |
½ cup |
|
Vegetable oil |
2-4 tablespoons |
Directions
-
Cut the cabbage into ribbon like pieces and bite-sized pieces, julienne the carrots and thinly slice the onions. Place them in colander and season with the salt, and then keep aside for 30-60 minutes
-
Preheat the oven to 450 degrees F.
-
Cut the fish fillets in bite-sized pieces and brush with soy sauce and refrigerate.
-
Grate ginger, and then mixture it with vinegar, soy sauce, sesame oil and sugar in a large bowl, and then whisk together.
-
Coat the fish pieces with flour that is seasoned with salt, dip them in egg and coat with panko crumbs, and line the pieces in the pre-heated bake pan greased with 2 spoons of oil.
-
Bake for 4 minutes or 2-3 minutes of thin pieces.
-
Squeeze excess moisture from cabbage and toss in the dressing, serve with hot fish.
