My Favourite Potluck

Steamed B.C. Line Caught Pacific Ling Cod with Ginger, Chili Crunch Green Beans & Tofu Congee Dumplings
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‍INGREDIENTS
For the Ling Cod‍

1 lb        Pacific ling cod, divided into equal 4 portions  
2 Tbsp  ginger, skin removed and thinly sliced into batons
salt & pepper  
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For the Chili Green Beans  ‍

1 lb           green beans (yard long beans* if available), cut into 2” pieces
200ml    chilli oil
2 Tbsp    fermented shrimp paste*
1 Tbsp    shredded dried scallops* ‍

For the Dumplings ‍

4               dumpling wrappers
4 oz          soft tofu
2 Tbsp     cooking oil (such as canola, grapeseed, peanut, etc)
1tsp           shallot, minced
2 Tbsp      garlic
1 Tbsp       green onion (sliced in thin rounds, green and white)
1 tbsp        jasmine rice  
4               dried Shiitake mushrooms, rinsed
1 cup         chicken stock
1                banana leaf
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Equipment 
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1                large bamboo steamer
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Method for Dumpling

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1. Heat up a wok or large fry pan until almost smoking, then swirl in the oil. Add the shallots and garlic. Sauté until golden taking care not to burn. Turn heat down to low and add chicken stock, rice and dried shitake mushrooms.
2. Simmer on low until all the all the liquid has evaporated and the rice is breaking apart. Remove from heat and transfer to a plate to cool.
3. Once cooled, remove shiitake mushroom. Cut off stems and discard. Slice mushroom into thin pieces. Then return to mixture.
4. In a medium bowl, mash tofu with a fork, then add in the wok mixture along with green onions. Stir to combine. Cover with plastic wrap and keep warm

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Method for Fish & Green Beans

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1. In a small bowl add chilli oil, fermented shrimp and shredded scallops. Set aside. 
2. Put banana leaf into the bamboo steamer. Then place in the steamer and put into a pan filled with at least 1” of water.
3. Season fish with salt and pepper. Place into the steamer on one side. Lay batons of ginger on fish, Place beans on other side of the steamer next to the fish.
4. Set timer for 3.5 minutes.
5. Remove fish onto a resting tray.
6. Remove beans and toss in small bowl with the fermented chilli mix. Toss well.
7. In a small pot boil water and cook dumpling wrapper for 45 second. Remove with slotted spoon and place on resting tray

Assembly

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1. Place fish on side of plate, scoop a tablespoon of tofu congee mix on plate and drop dumpling wrapper on top. 
2. Toss beans in bowl, and place on the side of the plate.