Experiment and innovation at its peak! Sometimes it feels so awesome to break all the rules! Whenever I see fish getting steamed, I feel like topping it with some sauce with bold flavor. This time I thought of topping it with something stir fried. I do not know how this thought clicked in my mind but as it clicked, there was no looking back! It is super fast and super easy … and yes… super tasty!
Take a piece of fish of 2 to 3 inches diagonal length. Any type of piece should be fine – boneless fillet or piece with bone and the skin on. But, it is better to use sea fish with less bone. Barramundi or sea bass or catfish should be the best fit. I used long-whiskered catfish which is commonly available in southern Asia. I kept the bone and skin on. Clean the fish and keep aside to dry. Steam the fish until cooked and then keep aside. Now take a bowl and add 1 tbsp of extra virgin olive oil, 1 medium-sized bok choy leaf minced thinly and uniformly, 1 tbsp of minced garlic, 2 pinches of crushed black pepper, 0.75 tbsp of light soy sauce and 0.75 tbsp of white rice vinegar into the bowl. As light soy sauce is salty, no need to add salt separately. Optionally, sugar can be added. Mix well with a spoon. Heat up empty wok for 30 seconds (it should not have any water droplets inside). Now add the mixture to the wok. Instantly it will create good amount of sizzling sound and smoke. Stir very quickly so that the mixture does not stick to the wok surface. Remove the wok from heat when it turns aromatic.
Take a serving plate and put the steamed fish on it. Cover the top of the fish with the stir fried mixture. Take 1 tbsp of dark soy sauce and pour it over the topping. Add a small pinch of crushed black pepper on it. Garnish with a couple of whole black pepper. Let it cool down to some extent. Serve with sweet chilli sauce as dipping sauce. Optionally can be accompanied by steamed rice.