Cantonese Steamed Romanesco

YIELD: 4 servings
PREP TIME: 10 min
COOK TIME: 8 min
TOTAL TIME: About 20 min

INGREDIENTS

• 1 romanesco
• Thai bird chili or Holland chili, thinly sliced (optional)
• 2 Tbsp rice vinegar
• 3 Tbsp soy sauce (use tamari if gluten sensitive)
• 3 Tbsp FreshZen Ginger Scallion pesto (or 2 scallions and fresh ginger, about 3 Tbsp julienned)
• coarse salt and ground pepper
• 3 Tbsp oil
• pinch of sugar 
• 1 tsp sesame oil 
• 3 scallions, green parts cut into 3-inch lengths (reserve some for garnish)

1. In a medium bowl, combine rice vinegar, soy sauce or tamari, sugar, and sesame oil. Cut green parts of 3 scallions into 3-inch lengths by thinly slicing lengthwise. 
2. Lightly season skinless romanesco fillets with coarse salt and ground pepper. Spoon FreshZen Ginger Scallion pesto onto each fillet and scatter scallions around the romanesco fillets. 
3. Bring the steam basket in pan to a boil. Cover. Cook until romanesco is almost opaque throughout, 6 to 8 minutes. 
4. Turn off the heat. Carefully remove the steam plate from the pot and drain any remaining water.
5. In a small saucepan over medium to high heat, heat oil.
6. Divide romanesco among 4 plates. Spoon soy or tamari mixture over each dish. Then spoon hot oil over each dish. Serve immediately with rice. Add scallions for garnish.