Steamed White Fish with Julienned Carrots and Spinach with Lemon-Green Onion Sauce

Ingredients

• 1 qt baby spinach leaves loosely packed
• 4 servings pepper black as needed freshly ground
• 3 cup canola oil 
• 8 ounce carrots trimmed peeled cut into 1 ½" matchsticks
• 1 bunch green onions 
• 1 tablespoon juice of lemon fresh
• 1 teaspoon lemon zest 
• 2 tablespoon rice wine vinegar 
• 2 teaspoon sesame oil toasted
• 1 tablespoon shallots minced
• 0.5 teaspoon sugar 

Equipment

• bowl
• frying pan
• sauce pan
• wok
• steamer basket

Directions

1. Sauce: Bring a medium saucepan of water to a boil over medium-high heat.
2. Add 1 T salt to the water.
3. Add the green onions and blanch until they are bright green, and just softened; about 1 minute.
4. Drain immediately.
5. Mix together lemon zest, with some salt and pepper in a small bowl. Bring a couple of inches of water to a simmer over medium high heat in a wok pan or sauce pan 2 inches larger than your steamer basket. The water level should be below the bottom of the steamer basket.
6. Place one layer of the spinach leaves in the top of the basket and lay the fish on top of the spinach.
7. Sprinkle about ¼ teaspoon of the lemon zest over each piece of fish, along with a grind of black pepper.
8. Place the carrots in the bottom steamer basket and tuck the remaining spinach leaves around the carrots.
9. Place the covered steamer over the simmering water and cook until the fish just begins to flake easily, about 10 minutes.Divide the carrots and spinach between 4 dinner heated plates.
10. Place a piece of fish on top of them and drizzle the fish and vegetables with 1 or 2 T sauce.
11. Serve warm.