Local Rockfish with Sweet Peppers and Tokyo Bekana Steamed Rice Fish Peppers Tokyo Bekana (large leafy green) Rice Sauce (soy, mirin, lime)
(For best results, read recipe fully before beginning.) 1) Prepare the ingredients: - Wash and dry the fresh produce. - Remove and discard the stem and seeds from the peppers. Thinly slice the peppers. - Roughly chop the Tokyo bekana into bite-sized pieces, keeping the stems and leaves separate (in addition to the leaves, all of the stem should be tender; taste and see). - Rinse the rice in several changes of water (water will not run completely clear, but it will remove some of the surface starch so the rice is more fluffy). - Season the fish with salt and lay on a paper towel lined plate. 2) Steam the rice: - In a small sauce pot, combine rinsed rice with 1.5 cups warm water and a pinch of salt. Bring to the boil on high, then reduce to low, cover, and cook for 10 minutes. (If rice is still toothsome, add 1/4 cup warm water and cook another 5 minutes.) Remove from heat and keep covered until ready to serve. 3) Cook the fish: - Heat 2 teaspoons olive oil in a large saute pan on medium-high until hot. Add seasoned fish, dry side down, and cook until lightly browned and opaque at the edges, about 4 minutes. Carefully flip and cook an additional 2 minutes. Transfer to a warm plate and return the pan to the stove. - To the pan, add 2 teaspoons olive oil. Add sliced peppers and season with salt and pepper. Cook, stirring occasionally, until softened somewhat but still toothsome, about 3 minutes. Add chopped Tokyo bekana stems, season with salt, and cook 1 minute. Add Tokyo bekana leaves, season with salt, and cook until wilted, about 30 seconds. Add sauce, remove from heat, and stir to combine. 4) Plate the dish: - Divide steamed rice between 2 dishes. Top with glazed peppers and greens, then place seared fish on top. Enjoy!