PACIFIC NORTHWEST
SEAFOOD
ROCKFISH RECIPES
WILD, SUSTAINABLE, HEALTHY, DELICIOUS
PACIFIC ROCKFISH RECIPES
Sebastes spp.
ROCKSTAR ROCKFISH
PINEAPPLE ROCKFISH
ROCKFISH & LEEK PIE
Rockfish with Pineapple & Black Bean Sauce
YIELD Serves 4 | TIME Prep: 15 minutes | Cook: 15 minutes | Total: 30 minutes
INGREDIENTS
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For the Rockfish in Black Bean Sauce
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2 tablespoon (30 ml) vegetable oil
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1 shallot (~30 g), sliced
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4 cloves garlic (~28 g), sliced
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2 tablespoon (28 g) grated fresh ginger
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1 tablespoon (14 g) fermented shrimp paste
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1 lemongrass stalk*, cut into 4 pieces and smashed
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¼ cup (60 ml) water
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1 tablespoon (28 g) seedless tamarind concentrate*
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â…“ cup (80 g) black bean sauce*
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3 tablespoon (40 g) sugar
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1 pound (450 g) rockfish, cut into 2” thick pieces
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1 teaspoon (6 g) sea salt
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1 teaspoon (3 g) freshly ground black pepper
For the Pineapple
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2 tablespoon (28 g) butter
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4 fresh pineapple spears
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¼ teaspoon (1 g) ground turmeric
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2 teaspoon (10 ml) fish sauce*
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1 cup (250 ml) Thai coconut milk* (not beverage-style coconut milk)
For the Papaya Salad
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1 cup (219 g) shredded green papaya
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2 fresh makrut lime leaves* (~2 g), thinly sliced
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1 red Thai (birds’-eye) chile, thinly sliced
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1 green Thai (birds’-eye) chile, thinly sliced
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Juice of 1 lime (approximately 2 teaspoons)
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Pinch salt
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½ teaspoon (2 g) sugar
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*Look for these ingredients the Asian food section of your grocery store or at Asian markets.
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PREPARATION
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Step 1
Heat the oil in a large sauté pan over medium heat, then add the shallots, garlic, ginger, shrimp paste, and lemongrass. Stir-fry for 3-5 minutes, until the shallots begin to become translucent. Add the water, tamarind puree, black bean sauce, and sugar, and simmer for 5 minutes.
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Step 2
Season the rockfish with salt and pepper, add it to the sauce, and stir to coat. Cover the pan, reduce heat to medium-low and simmer the fish for 5 minutes or until flaky. Turn off the pan and set aside.
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Step 3
Cook the pineapple: Melt the butter in a medium sauté pan over medium-high heat, then brown the pineapple spears on all sides. Stir in the turmeric, reduce the heat to medium and whisk in the fish sauce and coconut milk. Simmer for 5 minutes.
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Step 4
Make the papaya salad: Combine the papaya salad ingredients and toss to mix.
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Step 5
Divide the coconut sauce and pineapple evenly among four shallow bowls, then spoon on the fish and top with the papaya salad. Serve with steamed jasmine rice on the side.
Recipe by Permata Singapore (https://www.gedungkuning.sg/permata) and courtesy of WUSATA (https://www.wusata.org/) and Pacific Northwest Seafood (https://www.pnwseafood.org/).
Creamy Rockfish and Leek Pie
YIELD Serves 4 -6 | TIME Prep: 10 min. (plus 45-60 min. for thawing pastry) | Cook: 1 hour 15 min. | Total: 2 hour 30 min. (includes cooling time)
INGREDIENTS
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1 9” x 9” sheet frozen puff pastry
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1 ½ cup milk
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2 lb. rockfish fillets, cut into thirds
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2 tsp kosher salt
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½ tsp black pepper
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3 tbsp unsalted butter
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2 leeks, trimmed, cleaned, and thinly sliced crosswise
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3 tbsp flour
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1 tbsp chopped fresh parsley
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2 tbsp cream or half and half
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1 egg, lightly beaten
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Recipe by Heather Arndt Anderson of voodooandsauce.com
PREPARATION
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Step 1
Thaw puff pastry according to instructions on the package, and when you’re ready to begin, preheat the oven to 400° F and butter a 3-quart baking dish.
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Step 2
In a large pan over medium-high heat, bring the milk to a simmer. Season the rockfish with 1 teaspoon of the salt and the pepper, then simmer it in the milk for 5 minutes. Gently remove the fish from the milk and set it aside. Reserve the milk.
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Step 3
Melt the butter in a large skillet over medium-low heat, then add the leeks and 1 teaspoon of the salt. Cook for 20 minutes, stirring often, until the leeks are silky and beginning to caramelize. Sprinkle in the flour, stirring to coat the leeks, and cook for another minute. Slowly whisk in the warm milk until the sauce is smooth, then stir in the parsley and cream. Simmer over low heat for 5 minutes, until thick and bubbly. Taste and adjust the seasoning as needed.
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Step 4
Spoon half the leek mixture into your baking dish, layer on the cooked rockfish, and then spoon the rest of the leek mixture over the top.
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Step 5
Carefully unfold the puff pastry sheet onto a floured surface and trim or roll it out as needed to fit your baking dish. Brush the rim of the baking dish with beaten egg, lay the pastry on top, and then press firmly to seal.
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Step 6
With the tip of a sharp knife, cut a few slits through the pastry shell so steam can escape during baking. Decorate with the pastry trimmings if you like, then brush on the remaining egg wash. Bake for 35-40 minutes, until the pastry is golden brown, puffed, and crispy. Allow it to rest at room temperature for 5 minutes before serving.
Rockstar Fried Rockfish
YIELD Serves 4 | TIME Prep: 5 minutes | Cook: 10 minutes | Total: 15 minutes
*Look for these ingredients the Asian food section of your grocery store or at Asian markets.
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INGREDIENTS
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For the Fried Rockfish
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¾ cup (100 g) tapioca flour*
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1 teaspoon (6 g) salt
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½ teaspoon (1 g) ground black pepper
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4 rockfish filets (450 g), patted dry
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¼ cup (60 ml) vegetable oil
For the Sauce
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1 tablespoon (15 ml) dark soy sauce*
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1 teaspoon (5 ml) fish sauce*
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¼ cup (60 ml) water
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1 tablespoon (13 g) sugar
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Garnish
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2 green onions, thinly sliced
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4” piece of ginger (30 g), peeled and finely julienned
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PREPARATION
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Step 1
Stir the tapioca flour, salt, and pepper together in a shallow bowl, then dredge the rockfish filets through the mixture, coating evenly.
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Step 2
Heat the oil in a large skillet over medium high heat, then fry the fish until golden brown on both sides, flipping halfway (approximately 3 minutes on each side).
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Step 3
Bring the sauce ingredients to a boil in a small saucepan, then pour into a large serving platter. Place fried rockfish filet into sauce, then add garnish.
Recipe by HolyCrab Singapore (https://www.holycrab.sg/) and courtesy of WUSATA (https://www.wusata.org/) and Pacific Northwest Seafood (https://www.pnwseafood.org/).