Careme

Ingredients

• Rockfish Fillet (Wild Caught Fresh) 1 lb $6.99 (sale) per 1 lb
• Bok Choy 12–16 oz (about 2 small heads), sliced $2.49 per 1 lb
• Organic Green Onions 4 scallions, thinly sliced $2.19 per bunch
• Ginger Root 1 Tbsp finely grated $4.99 per 1 lb
• Garlic 2 cloves, minced $1.50 each
• Son Premium Fish Sauce 1 tsp (optional but great) $8.99 per 17 oz

Instructions

1. Start the rice (stove): rinse 3/4 cup dry jasmine or long-grain rice (not listed) until water runs mostly clear. Cook with 1 1/4 cups water and a pinch of salt: bring to a boil, cover, reduce to low 12 minutes, then rest off heat 5 minutes. (Or use any quick-cook rice you have.)
2. Prep veg & aromatics: thinly slice 4 scallions. Grate 1 Tbsp ginger. Mince 2 garlic cloves. Slice 12–16 oz bok choy (separate stems and leaves if thick).
3. Make ginger-scallion sauce: in a small bowl, combine sliced scallions, grated ginger, minced garlic, 2 Tbsp neutral oil (or olive oil), 1 Tbsp warm water, 1 tsp fish sauce (optional), and 1 tsp sugar (optional, not listed). Set aside.
4. Prep fish: pat dry 1 lb rockfish. Cut into 2 portions. Season both sides with 3/4 tsp kosher salt and 1/4 tsp black pepper.
5. Sear fish (stove): heat 1 Tbsp oil in a nonstick or well-seasoned skillet over medium-high. Add rockfish and cook 3–4 minutes on the first side until browned. Flip and cook 2–4 minutes more until it flakes easily (about 140–145°F). Transfer to a plate.
6. Cook bok choy (stove): in the same skillet over medium heat, add 1 tsp oil if dry. Add bok choy stems first; cook 2 minutes. Add leaves plus 2 Tbsp water, cover, and steam 2–3 minutes until tender-crisp. Season lightly with salt/pepper.
7. Serve: fluff rice and divide between 2 bowls. Add bok choy and top with seared rockfish. Spoon ginger-scallion sauce over fish (and a little over rice).