Braised whole red rockfish in savoury sauce served on a blue patterned plate

Frozen Red Rockfish

$17.64
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Braised whole red rockfish in savoury sauce served on a blue patterned plate
  • Braised whole red rockfish in savoury sauce served on a blue patterned plate
  • Steamed whole red rockfish topped with ginger and spring onion
  • Close view of bright red scaled rockfish with a clear round eye
  • Braised whole red rockfish in savoury sauce served on a blue patterned plate
  • Steamed whole red rockfish topped with ginger and spring onion
  • Close view of bright red scaled rockfish with a clear round eye
Frozen Red Rockfish

Frozen Red Rockfish

$17.64 $8.82/kg

Wild caught in deep water and frozen at sea, these arrive scaled, gutted and ready to cook. The giveaway is the colour: bright red to orange skin over a large round eye, a shape built for cold, deep water.

The flesh underneath is white, flaky and mild, with none of the heavy oiliness that puts people off stronger fish. It holds together well enough to braise whole, which is how it is most often served.

What Is In The Pack

  • 2 kg total, typically 2 to 4 fish
  • Scaled, gutted and trimmed
  • Vacuum sealed and kept at -18 C or below

Storage

  • Thaw slowly in the refrigerator, still sealed
  • For a quick thaw, sit the sealed bag in cold water
  • Cook within two to three days of thawing and never refreeze

How To Cook It

  • Sear both sides until the skin colours, then braise with soy, ginger, spring onion and star anise
  • Steam whole over high heat and finish with hot seasoned soy and shredded ginger
  • Pat dry and pan fry for crisp skin, or simmer with ginger for a milky white soup

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