1Combine garlic, jalapeño pepper, ginger, lime juice, and cilantro in the jar of a blender. Cover blender, and remove the stopper. Turn on the blender, and slowly drizzle in the olive oil. Process until the mixture is bright green and smooth. Season to taste with salt and black pepper.
2Season both sides of the fillets with salt and black pepper. Brush the top of each fillet with 1 tablespoon cilantro sauce.
3Fill a large, high-sided skillet with 1 inch of water. Bring to the boil over high heat.
4Place a steamer basket in the skillet, and arrange the fillets in basket. Cover, and steam until the fish is just cooked through but still moist, about 5 to 6 minutes.
5Remove the fish from steamer, drizzle with additional cilantro sauce, and serve.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
How to Peel Ginger
Maneuver around the nubs.
Ginger Chicken Jook (Rice Porridge)
Cantonese comfort food, chicken jook (also known as congee) is a creamy, warm, savory rice porridge fragrant with ginger and chicken broth, that lends itself to endless customization. Add scallions, fried shallots, roasted peanuts, soy sauce, fish sauce, cilantro, pickled mustard greens, or whatever other toppings strike your fancy. Read more.