In my steamed fresh sole dish, I spoon a small amount of hot vegetable oil over the ingredients to release their flavors. Instead of cooking all of the ingredients in oil, this technique allows the aromatic flavors of the fresh herbs to mix with the fish without cooking the ingredients in fat.
What you need:
4 filets of grey sole
1/2 ounce of scallions, julienne
1/4 ounce of ginger, julienne
1/4 ounce finger chili, julienne
2 tablespoons grapeseed oil
3 ounces Shanghai bok choy, halved
1 teaspoon minced garlic
1 tablespoon Golden Mountain Sauce
1 teaspoon Shaoxing wine
Season and steam the sole in the steamer. Top with the scallion, ginger and chili. Heat the oil to smoking and spoon over the fish to wilt the aromatics. Blanch the bok choy and lightly sauté with the garlic. Deglaze with the Shaoxing wine and a splash of soy sauce. Place the bok choy on the plate, top with the fish and pour the golden mountain sauce around.
Yield: 1 portion
At the popular Manhattan restaurant Buddakan, executive chef Lon Symensma serves an impressive showcase of modern Chinese fare. Named one of “America’s Top 50 Restaurants” by Travel + Leisure magazine, Buddakan has become a modern classic, noted for its critically acclaimed contemporary Chinese menu and dramatic design.