This recipe comes from Shiven’s mom. It is the best way to experience rock or ling for the first time. The subtle broth helps highlight the slightly sweet flavor of these fish.

Ingredients

• 2lbs Lingcod (or other white flakey fish)

• 1/4 cup Soy sauce

• 2-inch cube ginger (diced)

• 1 bunch Green onion whites (save the greens for later)

• 1/2 bunch cilantro

• 1 Tbsp campot peppercorns

• 3 pieces black cardamom pods

• 4 kaffir lime leaf

• 1/8 cup avocado oil (or any neutral oil)

Prep

The Fish:

For this dish, using a mild flakey white fish is the best way to go. You don't want an overpowering fatty fish.

I prefer lingcod or rockfish, but halibut, sole, and even tilapia can work just fine. You can leave the bones in or not, whatever you prefer. For this particular recipe, I used 2 lbs of fish.

You want to cut the fish into small fillets like so:

The Broth:

This delicate broth really helps accent the fish and the ginger adds a special warmth. For the broth, you will need soy sauce. I prefer Masada Soy Sauce but any soy sauce will do.

Dice a 2-inch cube of ginger. Dice the whites of the green onion and make strips of the green part. See below:

The Rice:

You can choose whichever rice and method you prefer. Shiven’s mom made this with jasmine rice, but I prefer it with sushi rice with some spices added and easily made in an instant pot.

You may use any sushi rice. PSA: ALWAYS WASH YOUR RICE!

Add 1 cup water to 1 cup rice. You may throw in any spices you like but for this recipe, I used 1 tbsp whole campot peppercorns, black cardamom pods, and kaffir lime leaf. The star anise and lime leaf will be removed after the rice is finished; leave the peppercorns as they add great flavor and fun pockets of spice to bite into.

Pro rice tip: To make the rice in an instant pot, pressure cook on low for 12 minutes, then let it naturally release for 10 minutes.

Lets Cook!

1. Put 1 cup rice in instantpot with 1 cup water and add the cardamom, peppercorns, and kaffir lime leaves. Pressure cook on low for 12 minutes then let it naturally release for 10 minutes.

2. In a shallow pan, add enough water to just cover your fish. Add the soy sauce, ginger, and whites from the green onion. Bring to a light simmer.

3. Once the broth is simmering, add the fish and cook till the internal temp is 140 degrees. Transfer the fish and broth to a serving dish.

4. Cut the greens of the green onion into thin strips and place them over the fish along with your cilantro (Stems and all).

5. Heat oil till it is just smoking, then carefully pour over fish (Be careful, it will spatter!).

6. Optional: Put pickled chilies over for a nice acidic complement and extra spice.

7. Plate fish and broth over rice. Enjoy!