—Serves 2—

2 Chilean sea bass steaks, 10-12 oz. each
3 stalks of asparagus, sliced
2 medium carrots, sliced
1 medium leek, sliced
1 small onion, sliced
8 oz. water chestnuts, sliced
8-10 leaves baby bok choy
1 tsp fresh thyme (4-5 sprigs)
¾ cup dry sake

1) In a very large saucepan, sauté carrots in vegetable oil
on medium heat 5 min.
Add vegetables and thyme and stir fry 2 min.
2) Pour sake over vegetables,
then rest fish on top.
Spoon some liquid over both steaks.
3) Place lid firmly on pan, turn heat down to medium-low,
and cook 15 min.
or until fish is cooked through.
Flesh should flake easily and appear bright white.
4) Serve fish atop vegetables in shallow bowls.
If desired, garnish with fresh, chopped chervil.

Serve with: The most delicate, ethereal white wines available.
Try Muscadet, Champagne, or chilled Sake !