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-inch piece $3.99
• Garlic

  1 clove $0.79
• 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

  2 teaspoons
• Kosher salt

  1/4 teaspoon

Instructions

1. Rinse the rice. Thinly slice the zucchini, scallions, ginger, and garlic; separate the dark-green scallion tops from the white and pale-green parts. 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 it stand, covered, for 5 minutes.
3. Meanwhile, stir together the soy sauce, rice vinegar, sesame oil, sugar, garlic, and 1 tablespoon water. Arrange the zucchini on a heatproof plate that fits inside a wide covered pot or wok, then place the fish on top.
4. Set a steaming rack in the pot and add about 1 inch of water, keeping it below the rack. Bring the water to a boil, place the fish plate on the rack, cover, and steam for 8–10 minutes, until the fish is opaque, flakes easily, and reaches 145°F in the thickest part.
5. Carefully remove the plate and discard any excess liquid. Spoon the soy dressing over the fish and scatter it with the ginger and pale scallion pieces. Heat the neutral oil in a small pan until shimmering, then drizzle it over the aromatics.
6. Fluff the rice and divide it between two shallow bowls. Add the zucchini and rockfish, spoon over the remaining dressing, and finish with the dark-green scallion tops.