Hong Kong Steamed Fish with Chinatown Vegetables

Yield: 4 servings

Cilantro, chopped – 2 oz.
Scallions, chopped – 2 oz.
Ginger, peeled, chopped, divided use – 3 oz.
Toasted sesame oil, divided use – 2 oz.
Peanut oil, divided use – 2 oz.
Red chile, chopped – 1
Light soy sauce – 2 oz.
4 Sea bass fillets, skinless – 4 oz. each
Baby bok choy – 4 oz.
Chinese long beans, cut in 3-in. pieces 4 – oz.
Sugar snap peas – 4 oz.
Choy sum or Chinese broccoli, cut in 3-in. pieces – 4 oz.
Water spinach, washed, cut in 3-in. pieces – 4 oz.
Bean sprouts – 4 oz.
Small shiitake mushrooms, whole – 4 oz.
Garlic, chopped – 1 oz.
Oyster sauce – 3 oz.
Lemon grass, roughly chopped – 1
Kaffir lime leaves – 5
Ginger, unpeeled, sliced – 1 piece
Scallion, cut in half – 1


  1. Mix together cilantro, scallions, 2 oz. ginger, 1 oz. sesame oil, 1 oz. peanut oil, chile and soy sauce. Add fish; let stand 5 minutes.
  2. Blanch, shock and drain bok choy, long beans, peas and broccoli.
  3. Heat remaining sesame and peanut oil in large sauté pan until smoky hot. Add remaining chopped ginger and garlic; stir-fry a few seconds. Add blanched vegetables, spinach, bean sprouts and mushrooms; toss to coat. Sauté 1 minute; add oyster sauce. Set aside; keep warm.
  4. Fill wok with water (or use large wide shallow pan); add lemon grass, lime leaves, ginger and scallion. Boil 5 minutes. Place fish in bamboo steamer lined with oiled lettuce or cabbage leaves; place fish on top. Steam 5 minutes.
  5. Divide vegetables in center of 4 warmed plates; place fish on top.