Cantonese Style Sea Bass with Shiitakes and Bok Choy

Bring a shallow pan to heat, add 2 tbsp avocado oil, 2 thinly sliced garlic cloves, 1 inch thinly sliced ginger knob, and 2-3 cups sliced shiitakes. Add 2 tbsp tamari, 1 tbsp rice vinegar, and 1 tsp toasted sesame oil. Sauté until mushrooms are browned, add a little water if needed and season as needed with sea salt and pepper. Add bok choy leaves, cover with a lid and set aside.

Add water to a pot and fill up to 1 inch of water. Add a steamer basket, place sea bass filets in the basket. Bring water to a boil and cover. Lower to medium-high heat. Steam for 7-9 minutes until fish is opaque and flaky.

While fish is steaming, for the topping sauce, add 3 tbsp avocado oil to a separate pan on high heat. Add 3 minced garlic cloves and the remaining thinly sliced ginger (if not all used in the first step), sauté until fragrant. Add 1/4 cup tamari sauce, 2 tbsp rice vinegar, 1 tbsp coconut sugar, and 1/4 cup water. Bring to a boil and keep at a rolling boil. Season with sea salt to taste.

Once fish is steamed, add the sautéed mushrooms and bok choy to a plate. Transfer the steamed fish on top of the mushrooms. Spoon the boiling sauce over the sea bass. Top with chili crisp if you like and enjoy immediately!