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Szechuan Rockfish Kohlrabi and Shitakes
submitted by: Paulette Kenyon


This is a delicious recipe that I created using a new vegetable to me, Kohlrabi. So far, Eric and I have enjoyed Kohlrabi peeled and diced raw into salads and steamed or sautéed with other vegetables. Try it!

  • 1 lb. Rockfish fillets
  • 3-4 Kohlrabi bulbs, peeled, halved, and sliced thin
  • 1 C Broccoli flowerets (the top inch only)
  • 4-6 oz. Shitake mushrooms, stems discarded, caps cut in half and sliced thin
  • 6 green onions, chopped fine
  • Szechuan sauce
  • olive oil
  • (opt.) toasted sesame seed oil
Fifteen minutes before you begin preparing the rest, pour some Szechuan sauce in a small pan and add fillets to marinade. Turn often to coat both sides.

Make sure the broccoli pieces are the very tiny top portions, broken into tiny flowerets. Place them in a microwave safe container with a little water and cook on high for one minute. Remove and drain off water. Cover with some ice to retain the color and stop the cooking. Place kolrabi slices in a microwave safe dish with a little water and cook for one minute. Remove and drain.

Next, heat a skillet with 1 Tbsp. olive oil and some sprinkles of toasted sesame seed oil. Add shitakes and kohlrabi and cook for 2 minutes. Remove from heat. Stir in green onions and Szechuan sauce to taste. Arrange fillets and vegetables on separate squares of aluminum foil. Bring sides of foil together to fold and create a cooking packet. Place all 4 packets in a 375 degree oven and cook for 20 minutes. Serve with rice and extra soy sauce. Serves 4 persons.

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