Crispy Oregon Rockfish Featured

Oregon rockfish, also known as pacific snapper, is swimming its way onto your plate through the month of September at Salty's Restaurants! The rock-fish is marinated in soy sauce seasoned egg whites and then dredged in rice flour and pan-fried until crisp. We then finish the dish with Yaki Soba Noodles, cabbage slaw and a light and fragrant candied ginger vinaigrette.

Crispy Oregon Rockfish

Serves 3-4

Ingredients

1 pound rockfish filet, deboned and cut into 4 portions
3 eggs, white only
2 tablespoons soy sauce
2 cups rice flour
1/4 cup canola or vegetable oil
4 cups yakisoba noodles (recipe follows)
2 cups cabbage slaw mix (recipe follows)
1/2 cup candied ginger vinaigrette (recipe follows)
1/2 teaspoon black sesame seeds

Directions
  1. Mix egg whites and soy sauce together in a shallow pan.
  2. Place rockfish in egg white mixture and let sit for 30 minutes.
  3. Heat extra large fry pan to medium heat.
  4. Pull rockfish out of egg white mixture and then dredge in rice flour and pat off excess flour.
  5. Add canola oil to fry pan and cook rockfish until crispy on both sides.
  6. Remove rockfish and set on paper towels to drain.
  7. Place rockfish on large platter with yaki soba noodles on the side.
  8. Mix cabbage slaw mix with ginger vinaigrette and black sesame seeds.
  9. Place in a mound to the side of the rockfish.

Yakisoba Noodles

Makes 4 cups

Yakisoba Noodles Ingredients

1 pound yakisoba noodles, precooked, rinsed and drained
1 tablespoon canola or vegetable oil
2 tablespoons soy sauce
2 each green onions, chopped
1 teaspoon sesame seeds, white toasted
1/4 cup slivered almonds, toasted
Preheat oven to 275 degrees

Yakisoba Noodles Directions
  1. Heat large fry pan to medium heat.
  2. Add canola oil and yakisoba noodles in pan and cook until noodles start to become slightly crisp.
  3. Add soy sauce, green onions and sesame seeds.
  4. Finish with toasted almonds and then hold in oven to keep warm.

Cabbage Slaw Mix

Makes 2 cups

Cabbage Slaw Mix Ingredeients

1/4 head green cabbage, shredded
1/4 head purple cabbage, shredded
1 large carrot, peeled and shredded
1/2 ounce daikon radish sprouts
6 sprigs cilantro

Cabbage Slaw Mix Directions
  1. Mix all ingredients in a large bowl.

Candied Ginger Vinaigrette

Makes 1/2 cup

Candied Ginger Vinaigrette Ingredients

2 tablespoons candied ginger, chopped fine
1 teaspoon honey
2 tablespoons rice wine vinegar
1 teaspoon aji mirin (sweet rice wine)
1/4 cup canola oil
salt to taste

Candied Ginger Vinaigrette Directions
  1. Place ginger, honey, rice wine vinegar and aji mirin in blender and blend for 30 seconds.
  2. While blender is running, slowly add oil in a drizzle (creates a thick vinaigrette).
  3. Season with salt to taste.

WORLD CLASS SEEFOOD, Steaks, Service & Smiles!®

Salty's is truly in a class by itself. We work hard to please you with our award-winning Northwest seafood and steak cuisine and perfectly friendly service. Indeed, the diners of OpenTable, the readers of Seattle Weekly, and the Best of Western Washington vote Salty's the top seafood and waterfront view restaurants in both Seattle and Portland year after year.