- 1 cup white wine
- 1 tsp peanut oil
- 4 sprigs fresh cilantro
- 3 scallions
- 1 (3 inch) piece ginger, thinly sliced
- 1 jalapeño
- 1 stalk fresh lemongrass
- zest of 1 lemon
- kosher salt
- 4 skin-on salmon fillets, each about 4 ounces
- freshly ground black pepper
- 4 large Napa cabbage leaves
- 1 large leek, thoroughly washed
- 1 large carrot
- 6 baby bok choy, halved lengthwise
- 1 tbsp peanut oil
- 2 garlic cloves, thinly sliced
- 1/2 jalapeno, thinly sliced
- 1 tbsp chopped fresh ginger
- 2 1/2 tbsp low-sodium soy sauce
- 1 tbsp suagr
- 1 tbsp unsalted butter, cut into small pieces
- 2 scallions, thinly sliced on the bias
- 4 cups steamed brown rice or Brown Sushi Rice
- red or green jalapeno, cut into thin rings and seeded (optional)
Prepare the Steamed Salmon and Bok Choy:
Put 4 cups water in the bottom pan of a steamer or in a saucepan large enough for a steamer basket to rest on top. Bring the water to a boil over high heat.
Add the wine, oil, cilantro, scallions, ginger, jalapeño, and lemongrass or lemon zest.
Season well with salt.
Bring back to a boil, then reduce the heat and simmer for 10 minutes to allow the flavors to develop.
Season the fish fillets on both sides with salt and pepper.
Line the steamer basket with the cabbage leaves, making sure that the surface is not completely covered so that steam can get through.
Place the fish fillets, skin side up, on top of the cabbage leaves. In a small bowl, toss together the leek, carrot, and celery, and scatter the mixture on top of the fish fillets.
Place the steamer basket over the saucepan.
Cover and steam for 1 minute.
Carefully uncover the basket and arrange the baby bok choy halves around the fish.
Cover again and continue steaming until the fish is cooked through, tender enough for the tines of a small fork to slide into the flesh easily without resistance, and the bok choy is tender but still slightly crisp, about 5 minutes more.
Remove the vegetable-topped fish and bok choy from the steamer and cover and keep warm while you make the sauce. Reserve 1/2 cup of the steaming liquid.
Prepare the Sauce:
In a medium sauté pan, heat the peanut oil over medium-high heat.
When the oil is hot, add the garlic, jalapeño and ginger and sauté until the garlic is translucent, about 2 minutes, taking care not to let them brown.
Stir in the reserved steaming liquid and the soy sauce and boil for 2 minutes.
Stir in the sugar and boil until it has completely dissolved, about 1 minute.
Reduce the heat to low and whisk in the butter.
Add the scallion whites, stir briefly, and remove from the heat.
Assemble the dish:
On each of four heated serving plates, mound about 1 cup of steamed rice.
Arrange the steamed bok choy on top, and top it with the salmon fillet, skin side up.
Spoon the sauce over the fish and bok choy and garnish with scallion greens, cilantro sprigs, and, if you like, some jalapeño rings.