(Makes 4 servings)
1¼ lb. fresh or frozen sea bass, or halibut2 medium carrots5 cups cabbage, shredded2 Tbsp. water1 Tbsp. lemon juice½ tsp. salt¼ tsp. pepper2-3 tsp. Chili Pepper Oil2 tsp. fresh ginger, grated2 cloves garlic, minced
1.Thaw fish, if frozen.
2.Using a vegetable peeler, peel carrots into long thin ribbons until you have about 1 cup.
3.In a 12" skillet combine carrot ribbons, cabbage, water, lemon juice, ¼ tsp. salt, and pepper.
4.Cut fish into 4 portions and season with remaining salt.
5.In a small bowl stir together Chili Pepper Oil, ginger, and garlic. Spread over fish, coating all sides.
6.Place fish on top of vegetable mixture in skillet.
7.Bring skillet mixture to a boil and immediately reduce heat.
8.Cover and simmer until fish flakes easily when tested with a fork, 9-12 minutes.
9.Transfer fish and vegetable mixture to 4 serving plates.