Steamed Fish with Scallion Oil

Makes 1

• 1-2 filets of white thin-fleshed fish (like a snapper), skin off if desired.
• water for the steamer
• 3 cloves garlic, sliced thin
• 1x1-inch piece of ginger, sliced in thin strips
• 1 cup baby bok choy heads, washed

Prepare the steamer.  Place the fish on a plate and arrange the sliced garlic and ginger on the filet.  Place the baby bok choy pieces around the fish.  Place in a steamer for about 5-6 minutes, or until cooked through.  Using a spatula, remove the fish from the juices and place on to a clean plate.

Scallion Oil

• 2 Serrano or jalapeno chilies, sliced in thin rounds
• 2 green onions, whites and light green only, sliced in thin rounds
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• ¼cup peanut, grape seed and safflower oil
• Cilantro leaves

Place the sliced chilies, green onions, sesame oil in a small bowl.  Heat the vegetable oil in a small pot until smoking.  Pour into the bowl. Spoon over the fish, top with a little soy sauce and garnish with cilantro.