recipe 
yields
4 servings
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
Ingredients
steps
- Blanch bok choy in boiling water for 1–2 minutes and immediately place in an ice bath to stop cooking. Set aside.
- Season flounder with salt and pepper.
- Place fish in steamer and steam for 8–10 minutes, until flesh is flaky and tender.
- While fish is steaming, heat canola oil in a hot pan and add onion, 1 teaspoon garlic, and peppercorns. Add salt and pepper.
- When onion has softened, add black vinegar and chili oil. Set aside.
- In a separate pan, reheat bok choy and add remaining garlic and stock or wine.
- 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.
Date Published: 03.16.15
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- from Chef Chris Shepherd of Underbelly, Houston, TX
