Name: Cantonese-Style Mediterranean Fish
Ingredients: Fish; 2 fillets flaky white fish, such as sea bass or branzino; 2–4 bok choy, separated into individual leaves; Fresh cilantro; Chili oilFancy Peasant Grated Tomato Sauce; 2 large tomatoes; 1 clove garlic; 2 tbsp Fancy Peasant Olive Oil; Sea saltHot 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

Cantonese-Style Mediterranean Fish

Ingredients:

Fish

2 fillets flaky white fish, such as sea bass or branzino
2–4 bok choy, separated into individual leaves
Fresh cilantro
Chili oil

Fancy Peasant Grated Tomato Sauce

2 large tomatoes
1 clove garlic
2 tbsp Fancy Peasant Olive Oil
Sea salt

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

What you'll need

500ML Everything Olive Oil $45

Greek Mountain Oregano Salt $21

Method:

Heat a large pot with a small amount of water in the bottom.
In a steamer basket, arrange a bed of bok choy leaves. Place the fish on top of the bok choy, skin side up. Set the steamer over high heat and cover. Once steaming, lower the heat to a simmer and steam for 8–10 minutes, or until the fish is opaque and flakes easily. Be careful not to overcook.
While the fish is steaming, prepare the grated tomato sauce. Using a cheese grater, grate the tomatoes into a bowl. Finely grate the garlic with a microplane and add it to the tomatoes. Drizzle with Fancy Peasant Olive Oil, season with sea salt, and mix.
Transfer the steamed bok choy and fish to a serving platter.
Combine all of the hot scallion sauce ingredients in a small saucepan. Bring to a low simmer, then remove from the heat immediately once it begins simmering.
Spoon the hot scallion sauce generously over the fish. Top with the grated tomato mixture, fresh cilantro, and chili oil.

Enjoy right away!

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