Cantonese-Style Mediterranean Fish

Steamed white fish over bok choy, a hot scallion sauce spooned on, and a cold grated tomato on top.

⏱ 35 min · medium · 🍽 serves 4

Ingredients

• For the fish:
• 2 fillets flaky white fish, such as sea bass or branzino
• 2–4 bok choy, separated into individual leaves
• Fresh cilantro
• Chili oil
• For the grated tomato sauce:
• 2 large tomatoes
• 1 clove garlic
• 2 tbsp Fancy Peasant Olive Oil
• Sea salt
• For the hot scallion sauce:
• 1 tsp grated ginger
• 1 tsp grated garlic
• 2 tsp Fancy Peasant Lavender Honey
• 6 tbsp tamari or soy sauce
• ½ cup Fancy Peasant Olive Oil
• 4 tbsp Fancy Peasant White Balsamic Vinegar
• 2 tbsp toasted sesame oil
• 4 scallions, thinly sliced on a bias

Steps

1. Pour about an inch of water into a large pot and set a steamer basket over it, keeping the water below the basket. Arrange a bed of bok choy leaves in the basket.
2. Place the fish on top of the bok choy, skin side up. Cover and set over high heat.
3. Once steam is rising, lower the heat to a simmer and steam for 8–10 minutes, until the fish is opaque and flakes easily with a fork. Be careful not to overcook it.
4. While the fish steams, make the grated tomato sauce. Halve the tomatoes and grate them on the large holes of a box grater into a bowl, leaving the skins behind in your hand and discarding them.
5. Finely grate the garlic into the tomatoes with a microplane. Drizzle in the Fancy Peasant Olive Oil, season with sea salt and mix.
6. Transfer the steamed bok choy and fish to a serving platter. In a small saucepan, combine all the hot scallion sauce ingredients: ginger, garlic, honey, tamari, olive oil, white balsamic vinegar, sesame oil and scallions.
7. Bring to a low simmer, then take the pan off the heat the moment it begins to simmer. Spoon the hot sauce generously over the fish.
8. Top with the grated tomato mixture, fresh cilantro and a little chili oil. Serve right away.