Line 2 (10-inch) bamboo steamer sections with parchment paper. Place 2 bok choy halves on each paper. Lay a fillet over each pair of bok choy. Sprinkle evenly with ginger; top with mushrooms. Stack steamer sections, and cover with bamboo lid.
Bring to a boil just enough water to submerge bottom rim of steamer in a large, deep-sided skillet. Steam fish 10 minutes or until it flakes easily with a fork.
Meanwhile, heat oils together in a small saucepan over low heat. Transfer cooked fish and vegetables on parchment to serving plates. Drizzle with hot oil mixture, and sprinkle with green onions and cilantro. Serve immediately.
Pahu i'a, Four Seasons Resort Hualalai
0 stars – based on
You May Like
Ratings & Reviews
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.