4 fillets Striped bass (6 oz each)
1 lb Baby yu choy, cut in halves
8 oz Water chestnuts, drained and sliced
2 oz Sesame oil
2 oz Canola oil
3 Tbsp Black vinegar
1 Thai chili, sliced
1 tsp Ginger, grated
4 Tbsp Soy
1 tsp Yuzu
Salt, to taste
Pepper, to taste
Preheat the oven at 350°F.
Heat oils in a heavy bottom skillet to medium heat. Add ginger and Thai chili. Sauté for 1 minute, and then turn off the heat. Add the black vinegar, yuzu, and soy sauce. Stir, and set aside.
Lightly season fish with salt and pepper. In a heavy bottom skillet, sear the fish, skin side down. Put it in the oven for 8-10 minutes.
In a wok, add a tablespoon of canola oil and heat to very hot. Add the yu choy and toss well for one minute. Add the water chestnuts and heat through.
Place the yu choy on the center of the plate and place the fish on top. Drizzle the sauce over the fish. Serve!