Asian-Style Steamed Snapper With Baby Bok Choy

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Wolfgang Puck


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1 quart water

1 (3-inch) piece ginger, sliced

4 kafir lime leaves, optional

1 (1 by 3-inch) piece lemon peel

4 sprigs cilantro, plus more for garnish

3 scallions

1 cup white wine

1 jalapeno, cut into large pieces

2 tablespoons peanut oil


4 (4-ounce) pieces red snapper fillet, skin on

4 large Napa cabbage leaves

Salt and freshly ground black pepper

6 baby bok choy, halved lengthwise

1 tablespoon chopped ginger

2 cloves garlic, thinly sliced

1/2 jalapeno, thinly sliced

1/4 cup soy sauce

1 tablespoon sugar

2 tablespoons butter

2 scallions, thinly sliced on the bias, white and green parts kept separate

Cooked jasmine rice, accompaniment

Special Equipment: 2-layer bamboo or regular 2-layer steamer

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