Steamed Skrei with Pak Choi vegetables à la Didi

Ingredients for 1 servings:

• 165 g Skrei fillet(s) (winter cod)
• 300 g pak choi
• 1 m.-large shallot(s)
• n. B. Sea salt, from the mill
• n. B. Pepper, mixed, from the mill
• e.g. Szechuan pepper, from the mill
• 2 tbsp soy sauce, Thai style

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Peel the shallot, cut into rings, and fry in a pan. Cut off the bottom part of the pak choi stalk and remove any wilted leaves. Pick off the leaves, trim the green part, and cut into small pieces. Also cut the white part into small pieces. Wash the skrei loin, pat dry, skin, and season with sea salt and freshly ground Sichuan pepper. Fill a saucepan with a sieve insert with water up to the sieve. Place a piece of baking paper in the sieve and place the skrei loin in the middle. Surround it with the white part of the pak choi and half of the shallots. Season with sea salt and freshly ground pepper. Bring the water to a boil and place the sieve insert in the pot. Steam with the lid closed for 5 minutes. Spread the pak choi greens and the remaining shallot rings on top of the white part, season again, and steam for another 5 minutes. Arrange on a flat plate, drizzle the pak choi with soy sauce and serve.