4 cloves garlic, roughly chopped
1/3 cup soy sauce
1 tablespoon fish sauce
2 rockfish fillets
5 heads bok choy
1 bunch enoki mushrooms
2 tablespoons grapeseed oil
One 2-inch knob ginger
1 teaspoon sesame oil
1 clove black garlic (optional)
Black sesame seeds and chopped chives, for garnish
Mix the garlic with the soy sauce and fish sauce in a medium. Place the rockfish in the bowl and marinate for 5 to 7 minutes.
Cut bottoms of the bok choy and wash, making sure there's no sand in between the leaves. Trim the bottom of the mushrooms and separate the mushrooms so they're not too clumped together. Drizzle the grapeseed oil on the vegetables and salt them.
Heat a grill pan over high heat for 5 minutes. You want it nice and hot! When a drop of water instantly sizzles and evaporates, add the bok choy and mushrooms. It's ok if the grill pan is crowded ? that's what creates the steam. Grill until the bok choy and mushrooms have some char, about 3 minutes. Move the vegetable aside. Remove the rockfish from the marinade and place skin-side down on the grill pan. Cover the top of the fillets with the vegetables, reduce the heat to medium and cover with aluminum foil. Grill/steam the fish and vegetables for 12 to 17 minutes, depending on how thick your fillet is. You may lift the foil to check on it. If the middle of the fillet flakes easily, it's ready.
Pulse the scallions, ginger, sesame oil and 1 teaspoon salt in a food processor. If you can find it, add a head of black garlic because it adds a nice sweetness.
Cut the rockfish fillets into 4 to 5 portions. Place a large scoop of garlic-ginger sauce onto the plate, then use the back of the spoon to "swoop" it across the plate. Place the fish on top of the sauce, then cover with grilled/steamed veggies. Garnish with black sesame seeds and chives.
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