PREPARATION:

Method

1. In a small bowl combine the 1/2 cup soy sauce with 1 teaspoon sesame oil, garlic, ginger, green onion, and sugar. Stir until sugar is dissolved. Set the glaze aside until needed. Reserve 1/4 cup of the glaze to use as a sauce. Brush the fish with the glaze and allow to marinate for 10 to 15 minutes. Line the bottom section of a bamboo steamer with cabbage leaves and lay the fish on top of the leaves and brush with more glaze.
2. Combine the bok choy, Napa cabbage, sliced peppers, shiitake mushrooms, edamame and Thai bird chili peppers. Toss with remaining 2 tablespoons of soy sauce and 1 tablespoon sesame oil. Place in the upper portion of the bamboo steamer basket above the fish. Add just enough water to cover the bottom of a large wok, about 2 cups. Bring the water to a boil. Add the bamboo steamer and cook until the fish and veggies are just cooked through, 5 to 6 minutes. (The fish and the vegetables should cook in the same amount of time.)
3. To serve the dish, lay the fish on top of the steamed vegetables and drizzle with the
4. reserved sauce.

   Editor's Note: Look for sustainable snapper and organic produce—try at your local farmers market.

5. Learn more about sustainable food choices with our Eat Green Guide.

6. This recipe was featured in the Cabbages Ahead Episode of Emeril Green.