Rockfish's firm texture comes from swimming against Pacific currents—making it perfect for holding bold umami-mustard stuffing without falling apart.
Umami-Mustard Stuffed Rockfish over Savory Rice
A one-pan meal featuring a savory mustard-soy glaze and a creamy, spicy dipping sauce for a restaurant-quality finish.
The Story
This bastard child of Japanese teriyaki and French beurre blanc was accidentally birthed in 1980s San Francisco when Californian fishermen started slathering their Pacific rockfish with whatever condiments survived the boat ride—turns out Dijon mustard mixed with soy sauce creates a glaze that would make both Napoleon and Emperor Hirohito weep tears of confused joy over this Franco-Japanese maritime marriage.
Regional Twist
In Brittany's Finistère region, they stuff the rockfish cavity with fennel bulbs instead of onions and shallots, then finish the mustard glaze with Calvados brandy for a proper French coastal twist.
Prep
0
min
Cook
0
min
Serves
4
people
Level
intermediate
📝 Ingredients
🥬Fresh Produce(3)
- 4 cloves Garlic, smashed or roughly chopped
- 1/2 Onion, thinly sliced
- 1.5 cups Water
🥛Dairy & Eggs(1)
- 2 tbsp Butter or Olive Oil
🫙Pantry Staples(3)
- A small pinch of Sugar
- 1 tsp Sugar or Honey (optional)
- 1 cup White Rice, uncooked
🧂Spices & Seasonings(1)
- 1/2 tsp Black Pepper
🍯Sauces & Condiments(7)
- 1 tbsp Apple Cider Vinegar
- 1 tsp Apple Cider Vinegar
- 1 tsp Hot Sauce (Sriracha, Tabasco, or similar)
- 2 tbsp Mayonnaise
- 2 tbsp Mustard (Dijon, stone-ground, or yellow)
- 1 tbsp Soy Sauce
- 2 tbsp Soy Sauce
📦Other(2)
- 1 whole Rockfish (cleaned, scaled, and patted dry)
- 2 Shallots, thinly sliced
👨🍳 Instructions
- 1
Preheat your oven to 400°F (200°C). Grease a large baking dish (approx. 9x13 inch) with a little oil or butter.
- 2
In a small bowl, whisk together the mustard, 1 tbsp soy sauce, 1 tbsp apple cider vinegar, 1 tsp sugar (if using), and black pepper.
- 3
• Use a knife to make 3 shallow diagonal slits into the skin on both sides of the rockfish. • Coat the inside of the cavity and the outside of the fish generously with the Mustard-Soy Glaze. • Pack the cavity with as much of the garlic, onions, and shallots as will fit. • Set aside any leftover aromatics to scatter over the rice.
- 4
• Pour the uncooked rice into the bottom of the baking dish, spreading it into an even layer. • Mix the 1.5 cups water, 2 tbsp soy sauce, and 1 tsp apple cider vinegar in a cup. • Pour this liquid over the rice and scatter any remaining onions/garlic into the liquid.
- 5
• Place the stuffed fish directly on top of the rice. • Place small pats of butter (or a drizzle of oil) on top of the fish. • Cover the dish tightly with aluminum foil. * Bake for 15 minutes.
- 6
• Remove the foil. If the rice looks dry but isn't yet tender, add 2–3 tablespoons of water. • Bake uncovered for another 10–12 minutes. The fish is done when the flesh is opaque and flakes easily with a fork.
- 7
• While the fish finishes baking, whisk the mayonnaise, hot sauce, vinegar, and sugar in a small bowl until smooth. • Serve the fish and rice with the sauce on the side for dipping or drizzled over the top.
💡 Pro Tips
- ✓Score the rockfish skin at 45-degree angles only 3-4mm deep to prevent the fish from curling during baking while allowing the mustard glaze to penetrate the flesh through capillary action.technique3-4mm depth, 45° angles
- ✓Use a 1.5:1 liquid-to-rice ratio instead of the standard 2:1 because the fish will release approximately 15-20% of its weight in moisture during the 25-27 minute baking process.ingredient1.5:1 ratio, 15-20% moisture release
- ✓Remove foil at exactly 15 minutes to allow Maillard browning on the fish skin at 400°F while preventing the rice from overcooking, as rice reaches optimal texture at 185°F internal temperature.timing15 minutes, 185°F rice temp
- ✓Pat the rockfish completely dry and let it air-dry for 10 minutes before glazing because surface moisture dilutes the mustard-soy mixture and prevents proper caramelization of the glaze sugars.technique10 minutes air-dry
- ✓Test fish doneness at the thickest part near the backbone where internal temperature should reach 145°F, as rockfish proteins coagulate completely at this temperature while maintaining flaky texture.technique145°F internal temp
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