The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Palate Teasers eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Sichuan Steamed Flounder

Advertisement

Ingredients

3 heads baby bok choy

1 whole flounder, cleaned and skinned

Salt and pepper

2 tablespoons canola oil

1 medium yellow onion, sliced

2 teaspoons minced garlic, divided

1 tablespoon Sichuan peppercorns

¼ cup Chinkiang vinegar
(Chinese black vinegar)

¼ cup red chili oil

¼ cup fish stock or white wine

1 whole leek, chopped

3 whole citrus fruits
(orange, grapefruit, blood orange, etc.), separated into segments 1 tablespoon sesame oil

Directions

  1. Blanch bok choy in boiling water for 1–2 minutes and immediately place in an ice bath to stop cooking. Set aside.
  2. Season flounder with salt and pepper.
  3. Place fish in steamer and steam for 8–10 minutes, until flesh is flaky and tender.
  4. While fish is steaming, heat canola oil in a hot pan and add onion, 1 teaspoon garlic, and peppercorns. Add salt and pepper.
  5. When onion has softened, add black vinegar and chili oil. Set aside.
  6. In a separate pan, reheat bok choy and add remaining garlic and stock or wine.
  7. To serve, place bok choy on bottom of a serving tray. Place steamed flounder on top, and pour onion mixture and sauce over flounder. Garnish with chopped leeks and citrus segments and drizzle with sesame oil.
Print Recipe