Once defrosted, scale the fish by scraping a knife from tail to head until scales are off fish. Gut the fish. Cut off the fins and tail. Cut rockfish diagonally across body, cutting just keep enough to score the skin.
Rub in salt and pepper.
Rub in mixture of black bean sauce, soya, red pepper flakes, all over the body of the fish.
Toasted sesame oil.
Sliced ginger.
Place sliced ginger over the rockfish
Place green onion over fish
Place fish in a pan.
Place a rack into a turkey roast pan.
Place the pan in a turkey roasting pan.
Put some water into the turkey roasting pan.
Steam for 15-20 minutes.
When the fish is almost cooked, heat 1/2 cup of high heat oil until smokey then pour over the fish just before serving.
Pull the flesh away from the skeleton and serve.
Rock Fish & Herbs
Thaw the fish overnight in the fridge
Gut fish
Scale the fish by scaping with a knife GOING FROM TAIL to HEAD . so against the grain. The scales will come off easily.
Pre heat the oven to 380-425 degrees
Rinse and wash the skin of the fish and then the belly cavity
Place the fish on a couple of layers of tin foil
Stuff the fish with lemon slices, rosemary, thyme, chives garlic, diced onion and butter, plus salt and pepper
On top of the fish( as in picture) place more lemon slices, butter and drizzle a little olive oil .
Wrap the fish up tightly and place on a cooking sheet on in a casserole dish
Put in the oven or on the embers from a fire and cook for 35-45 minutes or until the flesh has turned white and flakes easily with a fork.
Remember with fish slightly under cooked is better than overcooked.
