garlic - 3 cloves, minced
ginger - large piece, minced
green onions - a bunch, white parts chopped
lemon - juice of one lemon, preferably meyer lemon
soy sauce
dried red chile pepper - broken in half, stem removed
Let aromatic sauce steep together
Vegetables:
japanese eggplant - 1 bias cut
baby bok choy - 2 sliced, separate leaves from stem portions
corn - removed from 2 cobs
shitake mushrooms - stems removed and sliced
basil - 1 bunch, chopped
Cook vegetables:
Bake eggplant in toaster oven at 375 for 15-20 minutes
Use 2/3 of the aromatic sauce, reserve 1/3
Fry on high heat eggplant and mushrooms, then bok choy stems, then corn and bok choy leaves.
At the end, add basil and ground black pepper
Cook fish:
Preheat oven to 450
Butterfish - 2 filets (about 1 lb)
Place 2 beds of parsley and chives in the orange Le Creuset baking pan
Put a filet on each bed
Score filets on the diagonal
Put aromatics into the slits, pour 1/3 of aromatic sauce over the fish
Cover fish with parsley and chives
Bake for 18-20 minutes, until fish is 150 degrees
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