You don't need to be a master chef to make this elegant dish from Rob Klink, chef of Oceanaire Seafood Room. The broth can be finished ahead of time, and with a final 10 minutes to saute the fish and mushrooms, it can star at any dinner party without driving the cook into a frenzy.


Lemongrass Broth
1 onion, sliced
1 jalapeño sliced, seedless
4 slices peeled ginger
4 slices lemongrass, sliced
1/4 cup fish sauce
4 cups chicken stock
1 lemon, juiced

In a heavy saucepan, sauté onions, jalapeño, ginger and lemongrass. Deglaze with fish sauce and reduce by three-fourths. Add stock and reduce by one-fourth on a slow simmer, about 45 minutes. Strain and keep hot.

Rockfish
2 8-ounce rockfish fillets, skin on
1 cup shiitake mushrooms, sliced, stem off
1/4 cup scallions, sliced
Salt and pepper to taste
2 tablespoons olive oil

Season fillets with salt and pepper. Add oil to sauté pan and put on medium heat. Add fillets flesh-side down and cook for about four or five minutes or until a good golden color. Then turn over and cook for another four or five minutes. When the fish is done, take it out and keep warm. Add a little olive oil to the pan and sauté the shiitake mushrooms for about two minutes, then season with salt and pepper to taste.

In a large shallow bowl, place the rockfish in the bottom, garnish with shiitake mushrooms and pour the hot broth over the fish. Garnish with sliced scallions.

This recipe first appeared in the NorthWest Current. Photo Bill Petros/The Current. 

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