4 Wahoo fillets (5 oz. ea. and 1½ in. thick)
2 oz. fresh ginger, peeled and sliced
1 small piece fresh ginger (2 inches long), peeled and julienned
1 lb. baby bok choy vegetables
¼ cup sweet yellow onion, diced
¼ cup tomato, diced
8 kaffir lime leaves
¼ cup green onions, diced
¼ cup low sodium soy sauce
½ cup peanut oil
4 teaspoons olive oil
1 sprig fresh cilantro

Arrange the fish in a single layer on the baby bok choy in a bamboo steamer. Cover with 2 oz. ginger slices. Steam just until cooked through, about 8 minutes. Arrange the fish on each plate with the cooked bok choy; discard the ginger slices. Sprinkle julienned ginger and cilantro. Distribute the diced vegetables around the plates and add soy sauce on top. Heat peanut and olive oils in a heavy saucepan over high heat until smoking. Spoon oil over the fish and vegetables immediately before serving.