by Chef Patrick Hoogerhyde, Bridge Seafood
4 each,wild Alaskan rockfish filet, 6 oz portions
2 tbsp olive oil
Kosher salt & pepper to taste
1/3 cup shoyu sauce
2 cups starch of choice
1 1/2 cups vegetables of choice
4-6 sprigs fresh herbs, fennel or cilantro
Season the fish lightly with salt and pepper. Heat a saute pan over medium heat. Add oil and heat until hot. Sear the fish on one side, flip and sear on the other side. Lower the heat and cook until the fish reaches an internal heat of 130°F
Plate starch, vegetables and rockfish. Drizzle with shoyu sauce. Garnish with fresh herbs.
Shoyu Sauce: Yields 3 cups
1 cup soy sauce
3/4 cup rice vinegar
1/4 cup sambal (increase for extra spice)
1 cup water
1 tbsp garlic, minced
1 tbsp ginger, minced
Combine all ingredients and refrigerate overnight before use.
221 W Ship Creek Ave.
Open until August 31, 4-11 PM Overlooking Ship Creek with views of Sleeping Lady. Local and seasonal Alaska seafood.