1 lb. coral trout fillet, cut into 4 pieces
2 tsp chopped dill
1 TBS sliced chives
1 TBS shopped Italian parsley
Salt & Pepper to taste
8 pieces Shanghai brassica (baby bok choy about 10oz)
Vegetable stock for simmering
4 medium sized tomatoes (about 13oz)
1/3 cup chopped green or Taggiasche olives (about 2oz)
8 basil leaves, shredded
Fresh herbs for garnish
few drops extra-virgin olive oil
Sprinkle the fish fillets with the herbs, salt, and pepper and set aside. SImmer the Shanghai brassica in the vegetable stock and set aside. Quarter the tomatoes, remove their seeds and excess juice, and dice. Place the tomatoes and olives into a skillet with a drop of olive oil and gently warm the mixture. Season with salt and pepper and set aside.
Steam the fish to medium-well, about 4-5 minutes. Pluck four of the brassica apart and arrange on four plates. Put the fish fillets on top of the brassica pieces and place one whole brassica upright on each plate. Add the basil to the tomato-olive sauce, then ladle it around the fish. Garnish with fresh herbs and drizzle with olive oil just before serving.
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