Japanese-Style Stonefish Fillet

Ingredients

• 2 carrots
• 1 yellow bell pepper
• 50 g sugar snap peas
• 200 g shredded cabbage
• 1 medium onion
• 20 g ginger (1 piece)
• 1 red chili pepper
• 0.5 lime
• 1 tsp Sesame oil
• 1 tbsp mirin (or dry sherry)
• 1 tbsp soy sauce
• 1 tsp Honey
• 320 g stonefish fillet (2 fillets)
• Salt
• 2 tbsp unpeeled sesame seeds
• 2 tbsp oil

Instructions

1. 1.

   Peel, wash if necessary, and finely julienne carrots, bell pepper, sugar snap peas, shredded cabbage, and onion.

2. 2.

   Peel ginger and slice into very thin rounds. Wash chili pepper and slice (halve and remove seeds for less heat). Juice lime.

3. 3.

   Whisk sesame oil, 1 tbsp lime juice, mirin, soy sauce, honey with about 2 tbsp water to make a vinaigrette; set aside.

4. 4.

   Rinse fish fillets, pat dry, lightly salt, then sprinkle sesame seeds on one side of each and press the seeds in slightly.

5. 5.

   Heat half the oil in a nonstick pan, sear fillets on the seeded side for 1-2 minutes, flip carefully, cook another 1-2 minutes; remove and set aside on a plate.

6. 6.

   Wipe pan with paper towel, add remaining oil and heat. Sauté vegetables, chili, and ginger over high heat while stirring for 2 minutes.

7. 7.

   Place fish fillets, seeded side up, onto the sautéed vegetables.

8. 8.

   Add 3 tbsp water, cover, and steam over medium heat for another 4-5 minutes; add more water if needed. Plate vegetables and fish, drizzle sesame-lime vinaigrette on top.