ROCK FISH, CANTONESE FLAVORS
Flavors of Cantonese contain ingredients similar to Five Spice powders. Ours has a bit more
- 3-4 each, 4 ounce rock fish fillets, boned, rinsed and patted dry
- 1 teaspoon of Bob's flavors of Cantonese, per portion of fish
- salt, as needed
- 3-4 tablespoons expeller cold pressed grape seed oil for cooking
Season each fillet with spice blend; add enough sea salt to season as desired.
At service, in a medium sauté pan over medium high heat, add grape seed oil and bring up to temperature (oil gets a bit hazy). Add rock fish fillets, seasoned side down, and sear about 1 minute, just long enough to create a crust, so fish releases from sticking to the bottom of the pan. Remove to awaiting parchment lined sheet pan, seasoned and seared side up. Place pan into a 400°F oven to finish cooking, about 3-5 minutes. Flesh should be firm and read 138°F, which will allow for carry over cooking. Serve immediately.