(O and O Eats)
O and O Eats recommends using Chinese broccoli, a leafy green, and a cross between broccoli rabe, and bok choy. If you can’t find it, use broccoli, bok choy, or broccoli rabe. They also recommend using Japanese sweet potatoes, the ones with purple skin and white flesh, because they're starchier and less slimy than the regular orange kind. But feel free to use whichever one you like.
- 12 oz. Chinese broccoli, bok choy, broccoli, or broccoli rabe roughly chopped (see note below)
- 1 large (about 14 oz.) sweet potato, sliced into ¾ inch medallions (see note below)
- 2 skin-on 6 oz. arctic char fillets, scales and bones removed
- salt and pepper to taste
- 2 tbsp. neutral high heat oil such as safflower or grapeseed
- 2 cups cooked rice
- 6 oz. English cucumber, cut into medium strips
- 2 scallions, thinly sliced
- ¼ cup light soy sauce
- 2 tbsp. Shaoxing rice wine (mirin works too)
- ½ tsp. sugar
- 2 garlic cloves, peeled and thinly sliced
- ½ inch segment of ginger, peeled and thinly sliced
Steam sweet potatoes for 15 minutes or until tender. Transfer to a plate and cover. Steam Chinese broccoli for 5 to 6 minutes until cooked through. Transfer to another clean plate.
Liberally salt and pepper each filet. In a cold pan, place oil and arctic char, skin side down. Turn the heat to medium high and cook for 4 to 5 minutes, undisturbed. While the fish is cooking, assemble your bowls and prepare the sauce. In two large bowls, place rice and Chinese broccoli on the bottom and layer the sweet potatoes on top, to one side. In a liquid measuring cup, add soy sauce, rice wine, and sugar. Stir to combine and set aside.
When the edges of the fish have turned opaque, use a fish spatula to gently lift each filet from the pan and check the skin. If already crispy, gently flip the fish, if not quite crispy, cook for another 1 to 2 minutes (still skin side down) before flipping. After you have flipped each filet, cook flesh side down for another 30 seconds to 1 minute. Immediately remove from pan and transfer filets to your rice bowls. Turn the heat down to medium and with the oil and juices still in the pan, add garlic and ginger. Cook for 30 seconds until fragrant. Add the soy sauce mixture, it will bubble vigorously. Once the bubbling subsides, turn off the heat. Immediately spoon the sauce over the fish bowls, top with cucumbers and scallions, and enjoy.
Serves 2
Original recipe
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