Steamed Striped Bass Fillet and Vegetable Julienne in a Sichuan Peppercorn Citrus Sauce

by Chef Patrick Lin

This would make a perfect dinner party dish because you can prepare it all well in advance and cook it at the last minute. I use a mixture of julienned carrots, celeriac, leeks and green and yellow zucchini for the garnish, but if you want to use fewer vegetables it will still be delicious.

Sauce:
1/2 cup freshly squeezed orange juice
1/4 cup lemon juice
1/4 cup lime juice
2 slices ginger, peeled
2 tablespoons honey
1 tablespoon minced shallots
1 teaspoon seeded and minced red chili
1 tablespoon crushed Sichuan brown peppercorns
2 tablespoons olive oil
Salt to taste
2 tablespoons chopped tarragon leaves

Striped bass:
4 5-ounce (150-gram) striped bass fillets, skin on
Salt and freshly ground pepper
Rind of 1/2 lemon, julienned

Vegetables:
3/4 cup finely julienned vegetables such as carrots, celeriac, leek, green and yellow zucchini
2 green onions, julienned
1 teaspoon shredded ginger
1/4 piece red chili, seeded and finely julienned
1/2 teaspoon chopped coriander leaves, stem removed
8 thin slices Parma ham, about 18 to 20 centimetres in length

Garnish:
1/4 cup grape seed oil

Combine orange juice, lemon juice, lime juice, ginger, honey, shallots and chili in a medium saucepan over medium heat. Simmer gently for 4 to 5 minutes or until sauce resembles a syrup. Add brown peppercorns, olive oil and season with salt to taste. Set aside citrus sauce and add tarragon just before serving.

Season fish with salt and pepper and sprinkle with lemon rind. Combine julienned vegetables with green onions, ginger, chili and coriander and divide between fillets, piling neatly on top of each fish. Wrap each vegetable-topped fillet with 2 slices Parma ham.

Set fish on an oiled plate.

Place water in a wok or skillet large enough to hold a large steamer basket and bring to boil over high heat. Place plate inside steamer, cover and steam over high heat for 6 to 7 minutes or until fish is cooked. Remove from heat.

Heat grape seed oil in a small saucepan over high heat and bring to just below the smoking point. Carefully pour 1 tablespoon oil over each portion of steamed fish. Transfer fish to serving plates and drizzle around citrus sauce.

Wine pairing by Beppi Crosariol:

Top options include gewürztraminer, fruity rosés from Australia, New Zealand or California, and light, fruity reds such as Beaujolais from France. For two offbeat, value-priced white wine alternatives, try torrontes from Argentina or colombard from France. The play-it-safe choice, though, would be cold beer, such as a pilsner or a lager.