This savory and creamy, sweet and sour recipe reinterprets Filipino-inspired adobo as a quick summer meal, featuring flavorful Pacific Rockfish.
Instructions
- Preheat skillet over medium-high heat.
- Meanwhile, pat fish dry with a tea towel or paper towel. With a sharp knife, make shallow cuts on the darker side of the fillet to score the fish. Season with salt and pepper.
- Add just enough oil to cover bottom of skillet. Once oil is sizzling hot, carefully lower fillet into skillet and briefly press down with fish spatula to ensure good skin to pan contact. Sear undisturbed until fillet releases easily from pan, about 2 minutes. Flip carefully, then sear remaining side, another 2 minutes. Transfer to plate.
- Reduce heat and add garlic and red pepper until just fragrant, stirring constantly, about 10 seconds. Then, carefully pour in coconut milk, rice wine vinegar and soy sauce. Simmer until thickened, about 3 minutes. Add in rockfish and any juices from plate, then simmer for another minute to allow flavors to combine.
- Transfer to serving platter and garnish generously with scallions. Serve immediately, alongside steamed rice.
Interested in rockfish? Learn more or get started with your own box.
