Steamed Mahi Mahi

Ingredients:

• 1 and 1/4 cups rice
• 3 green onions, thinly sliced ​​(white parts separated from green parts)
• 2 tbsp. chopped peeled ginger
• 700 g skinless mahi-mahi fillet, 4 cm thick (center cut)
• 1/4 tsp ground white pepper + more to taste
• 4 bunches small bok choy, halved lengthwise
• 2 carrots, cut into 0.5 cm thick slices.
• 3 tablespoons of vegetable oil
• 1 Fresno or red jalapeño pepper, thinly sliced ​​(remove seeds to reduce heat)
• 2 cloves garlic, crushed
• 2 tablespoons lightly salted soy sauce

Preparation:

1. Cook the rice according to package directions. Meanwhile, fill a large skillet halfway with water and bring to a boil over medium-high heat. Place the bottom of a bamboo steamer in the water. Sprinkle the white part of the green onion and 1 teaspoon of ginger on a plate that fits in the steamer basket; place the fish on top and sprinkle with 1/4 teaspoon of white pepper. Place the plate in the steamer, cover, and steam for 8 minutes.
2. Line the other level of the steamer with parchment paper, add the bok choy and carrots, and place them on top of the fish basket. Cover and simmer until the fish is cooked through and the vegetables are tender, about 7 minutes more.
3. Meanwhile, heat the vegetable oil in a saucepan over medium heat; add the chili, garlic, remaining ginger, and 1/2 teaspoon salt. Cook, swirling the pan, until the garlic and ginger begin to brown, 2 minutes.
4. Remove from the steamer. Drain the fish and cut it into quarters. Drizzle the fish and vegetables with chili oil and soy sauce, sprinkle with green onions and white pepper. Serve with rice.