Steamed Filet of Pompano with Ginger, Scallions and Peashoots

By Anito Lo, Annisa Restaurant

Serves 2

2 ounces peashoots
1 tablespoon peanut oil
1 clove garlic, chopped
1 teaspoon oyster sauce
1 cup short grain rice, cooked
salt

Fish
two 5.5 ounces filet pompano
salt and pepper
2 tablespoons soy
1 tablespoon peanut oil
1 dash sesame oil
Pinch of sugar
1 tablespoon scallion greens, bias cut
1 teaspoon ginger, finely julienned

Scallion oil
1 bunch scallion greens, blanched, shocked and roughly chopped
1 cup peanut oil
salt and pepper
soy sauce
sesame oil
scallion green, julienned

Scallion oil: Place ingredients in a blender and blend until smooth. Strain and discard solids.

Place the fish on heat proof platter and season lightly with salt and pepper on both sides. Sprinkle with ginger and scallions, soy, sugar, sesame and peanut oils and steam until done. Heat a saute pan and add oil, add garlic and pea shoots. Season with a little salt, the oyster sauce and a little water and toss until just cooked through.