Meals like this make it easy to get those servings of fish in every week! A delicious, glossy sauce flavoured with Chinese five-spice powder, fish sauce, sambal oelek, and soy sauce coats pan-seared fillets of steelhead. Served with bok choy over sticky rice to soak up that tasty glaze.
TIP: If you're not a fan of spicy food, add the sambal oelek slowly and taste as you go.
Prepare Sticky Rice
Rinse sticky rice well in a mesh sieve under cold running water. Bring 1 1/2 cups (3 cups for 4 servings) of salted water to a boil. Add rice and reduce heat to low. Cover and cook for 15-20 mins, or until water has been absorbed and grains are tender. Turn off heat and vent lid slightly to let steam escape.
Trim and separate bok choy leaves, and wash well. Wash and pull stem from shiitake mushrooms, and cut into 1/4” cubes. Wash and cut red bell pepper into 1/2 inch pieces. Mix cornstarch with 1/4 cup (1/2 cup for 4 servings) cold water in a small bowl.
Prepare Sauce + Season Fish
In a second small bowl, mix coconut sugar, rice vinegar, sambal oelek to taste, soy sauce, fish sauce, Chinese 5 spice, and granulated garlic together. Dry steelhead on paper towel, and season with salt and pepper.
Begin Main Dish
Heat 1 tbsp. (2 tbsp. for 4 servings) oil in a large skillet over high. Sear the steelhead for 1 min on each side, then remove from pan and set aside. Next, add bok choy to the skillet and saute for 2-3 minutes or until tender and bright green. Remove from pan and set aside.
Add 1 tbsp. (2 tbsp. for 4 servings) oil to skillet and reduce heat to medium. Saute shiitake mushrooms and red bell peppers for 2-3 minutes or until tender. Add 1 cup (2 cups for 4 servings) water, sauce, and cornstarch mixture. Bring to a simmer and reduce heat to medium-low. Let the sauce reduce and thicken for about 2 minutes, then place fish back into the skillet. Simmer for 2 minutes, then add bok choy to reheat.
Dish sticky rice into large bowls. Sprinkle black sesame seeds over rice. Serve bok choy and steelhead on top. Enjoy!