Sablefish Rice Bowl

• 4 x 120g portions of brined sablefish (see recipe)
• 2 cups cooked brown rice (see recipe)
• 120 ml charred scallion vinaigrette (see recipe)
• 1 lrg Avocado (peeled and sliced)
• 60g daikon sprouts
• 20g picked cilantro
• 20g chopped scallion
• 120g julienne carrot
• 120g julienne red cabbage
• 120g bean sprouts
• Sablefish Brine
• 435mL low sodium soy
• 250mL water
• 250mL sake
• 187.5mL brown sugar
• 2 thai chili
• 1 bunch cilantro
• 1 lrg kuckle ginger peeled and rough chopped
• 3 garlic cloves chopped
• Zest of 1 orange
• Brown Rice
• 250mL Brown Rice
• 625mL Water
• Charred Scallion and Ginger Vinaigrette
• A
• 188ml canola
• 125ml scallion ( mince)
• 88ml ginger ( brunoise)
• 1/4 red onion (brunoise)
• B
• 1 tsp salt
• 125ml dark soy
• 1T hoisin
• 75ml brown sugar
• 3 limes ( juice of)
• 20ml fish sauce
• 1tsp sesame oil
• 1T sriracha
• 65ml rice wine vinegar

1. Sablefish Brine
2. Dissolve sugar in water and combine all remaining ingredients, steeping overnight ideally. Brine fish for 8 hours
3. Brown Rice
4. Bring rice and liquid to a boil. Reduce heat to low and simmer, covered, until tender and most of the liquid has been absorbed, 40-50 minutes. Let stand 5 minutes, then fluff with a fork. Keep warm.
5. Charred Scallion and Ginger Vinaigrette
6. Bring Canola up to the smoking point in a pot and pour over rest of A, be sure to this in a deep half hotel pan, taking extreme caution.
7. While warm whisk in the rest of B to combine, cool and divide in 1L delis
8. ASSEMBLE
9. Ensure rice, vinaigrette, and all veg is cut and ready to serve
10. Roast sablefish in a 400F oven until cooked
11. Spoon 0.5 cup of brown rice onto each plate and garnish around outside of rice with all vegetable garnishes.
12. Drizzle 30ml of vinaigrette over rice and vegetables and top with warm fish, serve immediately.

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Taken from www.epicurious.com/recipes/member/views/sablefish-rice-bowl-58393822 (may not work)