Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced)

  12 oz $6.99
• Zucchini

  1 medium, about 8 oz $1.29
• Kroger® Jasmine Rice

  1/2 cup dry $3.69
• Green Onions

  3 $1.19
• Organic Ginger Root

  1 1/2-inch piece $3.99
• Low-sodium soy sauce

  1 1/2 tablespoons
• Rice vinegar

  2 teaspoons
• Toasted sesame oil

  1 teaspoon
• Granulated sugar

  1/2 teaspoon
• Neutral cooking oil

  1 1/2 tablespoons
• Kosher salt

  1/4 teaspoon

Instructions

1. Rinse the rice. Thinly slice the zucchini, cut the ginger into fine matchsticks, and thinly slice the scallions; separate the dark-green scallion tops from the white and pale-green pieces. Pat the rockfish dry and season it lightly with salt.
2. Combine the rice with 3/4 cup water in a small saucepan. Bring to a boil, cover, and cook over low heat for 15 minutes; remove from the heat and let stand, covered, for 5 minutes.
3. Meanwhile, stir together the soy sauce, rice vinegar, sesame oil, sugar, and 1 tablespoon water. Arrange the zucchini on a rimmed heatproof plate that fits inside a wide covered pot or wok, place the fish on top, and scatter with half the ginger.
4. Set a steaming rack in the pot and add about 1 inch of water, keeping it below the rack. Bring to a boil, set the plate on the rack, cover, and steam for 8–10 minutes, until the fish flakes easily and reaches 145°F in the thickest part.
5. Using a plate lifter or two sturdy spatulas and oven mitts, transfer the plate to a heatproof surface while keeping it level. Use a large spoon or turkey baster to remove accumulated liquid without tipping the hot plate, then spoon the soy dressing around and over the fish.
6. Scatter the remaining ginger and the white and pale-green scallion pieces over the fish. Heat the neutral oil in a small pan until shimmering and just beginning to smoke, then carefully pour it evenly over the aromatics so they sizzle and soften.
7. Fluff the rice and divide it between two shallow bowls. Add the zucchini and rockfish, spoon over the sauce, and garnish with the dark-green scallion tops.