Brown Butter Rockfish & Cashew Asian Slaw

October 31, 2022

Brown Butter Rockfish

I purchased the wild alaskan rockfish from Wild Alaskan Fish, at the Farmer's Market. (They also have a storefront in central Phoenix, near Camelback and the 51) I have been very happy with their frozen fish selection, and the taste/flavor is always super fresh! I moved this from my freezer to fridge this morning, then took it out about 40mn before it was time to eat, so it could come to room temperature. I cut it in half, and then sauteed it in a little butter, after letting the butter slowly and lightly brown. You don't need a lot of butter because rockfish already tastes buttery on its own. I salted and peppered the fish on each side, just before it went in the pan. I browned the first side over med-high heat, then flipped it over, put a lid on, and turned off the heat. About 7mn later it was good to go...super moist and flaky, and lightly browned on each side.

Cashew Slaw

I made a few substitutions, but the "base" recipe came from one of my cookbooks, Ottolenghi Test Kitchen. It's also available on Ottolenghi's website, and the recipe is titled Lime and poppyseed slaw with curry leaf oil. I used black sesame seeds instead of the poppyseeds, and cilantro instead of the curry leaf. I also reduced the 2 tbsp of brown sugar in half. I crushed the cumin seeds a bit in my mortar and pestle (but not to the point of a powder) before toasting with the cashews. I also doubled the red chilli, but only do that if you like spice. I LOVE this salad...thank you #Ottolenghi! (I have 3 of his cookbooks and they are definitely among my favorites!)