Cantonese Style Sea Bass with Shiitakes and Bok Choy
Serves 220 mins prep20 mins cook
When I was about 9, I got the chicken pox while visiting our family in Hong Kong and I had to live there for about two months. We would eat a lot of Cantonese food and this fish is so comforting yet bright that’s not always simple to prepare so I’ve been nervous to try it but turns out it’s pretty simple! Definitely putting this one in the rotation ❤️
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What you need
Instructions
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!View original recipe