Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught 12 oz, cut into 2-inch pieces $5.99 sale (reg $9.99)
• Organic ginger root 1-inch piece, thinly sliced $5.99/lb
• Organic carrots (bunch) 2 medium, peeled and sliced on a bias $2.99
• Organic Lacinato kale 4–5 leaves, ribs removed, sliced $2.99
• Simple Truth Organic® Sliced Shiitake Mushrooms 5 oz (or use baby bella/white mushrooms) $5.99
• Sweet onion (optional) 1/2 small, thinly sliced $4.99 sale (reg $5.49)
• Soy sauce 2–3 tbsp
• Rice vinegar (or lemon) 1 tbsp
• Sesame oil (optional) 1 tsp
• Water or low-sodium broth 3 cups
• Optional dashi/miso 1 tsp dashi powder OR 1–2 tbsp miso (stir in at the end, off heat)
• Neutral oil 1 tbsp
• Salt & pepper to taste
• Optional starch: cooked rice or quick-cook noodles 2 servings

Instructions

1. Prep: Pat rockfish dry; cut into chunks. Slice ginger, carrots, kale, mushrooms, and onion (if using).
2. Start the broth: In a medium saucepan on the stove, combine water/broth, ginger, soy sauce, and onion. Bring to a gentle simmer.
3. Cook vegetables: Meanwhile, heat a skillet over medium with 1 tbsp neutral oil. Sauté mushrooms 3–4 minutes until they give up moisture and start to brown. Add carrots with a pinch of salt; cook 2–3 minutes. Add kale and a splash of water; cover 1–2 minutes to wilt, then uncover and cook another minute. Divide veggies between two bowls (over rice/noodles if using).
4. Poach the fish: Keep broth at a bare simmer (not a rolling boil). Slide in rockfish pieces and cook 3–5 minutes until just opaque and flakes easily.
5. Finish: Turn off heat. Stir in rice vinegar and sesame oil. If using miso, whisk it with a little hot broth in a small bowl, then stir back into the pot off heat (don’t boil miso). Taste and adjust seasoning.
6. Serve: Ladle fish and broth over the sautéed vegetables (and rice/noodles).