Light, delicious, and full of flavor, this poached rockfish recipe is extremely versatile and is done in under 30 minutes. A perfect weeknight meal but impressive enough for a dinner party. It's paleo-friendly but soba noodles added to the broth or a side of rice can be added for the carb lover at the table. Any white fish can be used and any combination of veggies of your liking can be added to the saute pan. To make it more of a fish soup, just add more broth and aromatics if you like. It's great on its own, or serve with smal cucumber salad. I purchased all items at Trader Joe's.
Rinse the fish and pat dry. Sprinkle with Salt and Pepper.
Remove the green part of the leek and reserve for another use or compost. Slice white part lengthwise into four sections and rinse to remove all dirt. Slice thinly and set aside.
Wash and remove the stems of the mushrooms (Yes, you can wash the shrooms!) Thinly slice and set aside.
Wash Bok Choy and cut into bite size thirds.
If your spinach is not triple-washed, soak in cold water to remove all dirt and dry.
If using, slice the green onion very thinly on the bias and soak in ice water for a pretty curl.
In a large skillet, (I like the 14" nonstick pan I got at Costco) over medium heat, add avocado oil. When hot, add leeks and mushrooms, a dash of salt and pepper, and saute until soft but NOT burnt, about 3-4 minutes.
Add ginger, red pepper flakes, and garlic and saute until soft and fragrant. about 1-2 minutes.
Reduce heat a bit and add bok choy and spinach and saute for about 2 minutes.
Add Miso Ginger Broth. If you don't have this particular broth, you can use chicken or vegetable broth / stock with a tablespoon of miso paste, a tablespoon of soy sauce, pepper, and microplaned ginger to taste. I like ginger so I'd add about an inch of ginger.
Simmer veggies and broth for about 5-7 minutes stirring occasionaly. Taste and adjust the salt and pepper to your liking.
The broth should be at a gentle simmer at this point. Lay your fish into the pan and cover with a lid if you have one that fits or, use foil. I used my evil tortilla pan as sadly the Costco pan did not come with a lid. (Wonder why my tortilla pan is evil? Private message me and I'll tell you all about it!)
Poach fish for 6 minutes. After 6 minutes, remove the lid and insert a fork into the fish at the 1/2 way point and gently turn. If your fish flakes easily, it's done. 6 minutes usually does the trick!
Spoon broth and veggies into a wide shallow bowl. Lay 1/2 of the fish filet on top and spoon broth over the fish.
Drizzle with sesame oil and sprinkle with green onion if using. (Note, I didn't have any green onions on hand, unfortunately, so that is not pictured.)
Ingredients
Directions
Rinse the fish and pat dry. Sprinkle with Salt and Pepper.
Remove the green part of the leek and reserve for another use or compost. Slice white part lengthwise into four sections and rinse to remove all dirt. Slice thinly and set aside.
Wash and remove the stems of the mushrooms (Yes, you can wash the shrooms!) Thinly slice and set aside.
Wash Bok Choy and cut into bite size thirds.
If your spinach is not triple-washed, soak in cold water to remove all dirt and dry.
If using, slice the green onion very thinly on the bias and soak in ice water for a pretty curl.
In a large skillet, (I like the 14" nonstick pan I got at Costco) over medium heat, add avocado oil. When hot, add leeks and mushrooms, a dash of salt and pepper, and saute until soft but NOT burnt, about 3-4 minutes.
Add ginger, red pepper flakes, and garlic and saute until soft and fragrant. about 1-2 minutes.
Reduce heat a bit and add bok choy and spinach and saute for about 2 minutes.
Add Miso Ginger Broth. If you don't have this particular broth, you can use chicken or vegetable broth / stock with a tablespoon of miso paste, a tablespoon of soy sauce, pepper, and microplaned ginger to taste. I like ginger so I'd add about an inch of ginger.
Simmer veggies and broth for about 5-7 minutes stirring occasionaly. Taste and adjust the salt and pepper to your liking.
The broth should be at a gentle simmer at this point. Lay your fish into the pan and cover with a lid if you have one that fits or, use foil. I used my evil tortilla pan as sadly the Costco pan did not come with a lid. (Wonder why my tortilla pan is evil? Private message me and I'll tell you all about it!)
Poach fish for 6 minutes. After 6 minutes, remove the lid and insert a fork into the fish at the 1/2 way point and gently turn. If your fish flakes easily, it's done. 6 minutes usually does the trick!
Spoon broth and veggies into a wide shallow bowl. Lay 1/2 of the fish filet on top and spoon broth over the fish.
Drizzle with sesame oil and sprinkle with green onion if using. (Note, I didn't have any green onions on hand, unfortunately, so that is not pictured.)