Steamed Snapper with Kimchi Beurre Blanc and Bok Choy

1. Prep

Season the snapper fillets with salt at least 10 minutes before cooking to enhance the flavor and ensure the salt penetrates the surface of the fish. Drain and mince the kimchi. Mince the shallot, and halve the lime and the bok choy.

2. Make the Sauce

In a small pot over medium heat, melt 15g of butter. Add the minced shallot with a pinch of salt and sweat until soft but not colored. Pour in the dry white wine and kimchi liquid. Reduce the mixture by about 80%. Lower the heat, then whisk in the diced butter a few pieces at a time, creating a thick emulsion and a velvety texture. Keep the sauce warm with a lid on the pot. Be careful to not get the sauce too hot as the water will evaporate and your sauce could break.

3. Steam Fish and Vegetables

When the sauce is ready, bring a steamer to a rolling boil. Arrange the seasoned snapper fillets in a single layer in the steamer basket, ensuring they are not touching for even cooking. Steam the snapper for 6-8 minutes or until the snapper flakes easily under pressure. When the snapper has about 3-4 minutes left, add the bok choy to the steamer and cook until tender but still crisp. Once cooked, season evenly with a pinch of salt.

4. Finishing Touches

Remove the lid from the sauce and stir in the minced kimchi. Add lime juice to taste, adjusting the seasoning as necessary. Plate the steamed snapper and bok choy, then generously spoon the kimchi beurre blanc over the fish.