- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Servings: 4
- Yield: 4 bowls
- 8 ounces mixed greens
Gingered brown rice
- 2 cups brown rice
- 1/4 cup fresh ginger, sliced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, finely ground
- 1 tablespoon extra virgin olive oil
Charred snap peas
- 1 pound snap peas
- 1 teaspoon extra virgin olive oil
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper, finely ground
Adobo wild Alaska rockfish
- 1 - 1 1/4 pounds wild Alaska rockfish, 4 fillets, 4-5 ounces each
- Kosher salt, to taste
- 6 teaspoons coconut oil, melted
Caramelized pineapple adobo sauce (makes 4-6 servings)
- 1 tablespoon coconut oil
- 1 pound fresh pineapple, diced 1/2 inch
- 2 tablespoons garlic, finely chopped
- 1/2 cup red onions, finely chopped
- 3/4 cup coconut aminos
- 1/2 cup tamari
- 1/2 cup honey
- 3 tablespoons oyster sauce
- 1/4 teaspoon ground ginger
- 3 whole bay leaves
- 2 teaspoons black pepper, coarse ground
- 1 lime quartered, seeded
- 1/2 cup green onions, thinly sliced
- 1 teaspoon Nanami Togarashi chili powder
Step 1 Prepare greens
Prepare a mix of your favorite chopped fresh greens (baby spinach, baby arugula, red cabbage, savory cabbage, baby bok choy) and refrigerate up to 3 days.
Step 2 Prepare gingered brown rice
Rinse rice 4-5 times until water runs clear. Place rice in a rice cooker with ginger, salt and pepper and cook following the instructions. Leave in the rice cooker for 30 minutes to let it rest. If serving hot, leave in rice cooker. If not, remove and place onto a sheet tray, drizzle with olive oil and gently break up while cooling. Remove ginger slices before serving. Can be prepared 1-2 days ahead of time.
Step 3 Prepare snap peas
Heat a cast iron pan on high until very hot. In a bowl, toss snap peas with olive oil to barely coat and place flat on the surface of the cast iron pan. Cook and char slightly for 1-2 minutes. Using a spatula or long tongs, carefully flip over and cook for another 2 minutes. Remove and place on a sheet pan to cool and season with salt and pepper. Refrigerate up to 3 days.
Step 4 Prepare sauce
In a 12″ sauté pan, heat the coconut oil until hot and add the pineapple in an even layer. Cook until caramelized, about 6-8 minutes. Remove pineapple, reduce heat and add garlic and onions and sweat for approximately 2-3 minutes until translucent. Add remaining ingredients and simmer for 5-8 minutes or until sauce glazes back of spoon. Cool and add pineapple. Refrigerate up to 4 days.
Step 5 Prepare rockfish
Heat oven to 400°F. Season the Alaska rockfish with salt and place it into a small 8″– 10″ sauté pan (the smaller, the better, so the sauce does not over-reduce too quickly) with the melted coconut oil and Caramelized Pineapple Adobo Sauce ensuring the fish is covered. Bake approximately 4 – 5 minutes (depending on the thickness of the fish) until a light golden-brown color is achieved. The sauce should be a light glaze consistency (heat on stovetop burner to reduce the sauce, if necessary). Keep warm while preparing bowls.
Step 6 Assemble bowls
Prepare the sauce and vegetable recipes in advance and refrigerate up to 3 days. Rice can be made a day or two ahead. Place the Mixed Greens evenly on the bottom of the bowl, drizzle 1 tablespoon of caramelized pineapple adobo sauce over the greens. Place the gingered brown rice over the greens. Place the charred snap peas over and around the rice, leaving a space in the middle to place the Alaska rockfish. Place seasoned cooked Alaska rockfish on top of the rice. Pour remaining sauce from the pan over the Alaska rockfish. Garnish with a lime wedge and evenly distribute green onions and chili powder over the entire bowl to garnish.