Steamed Black Pepper Fish with Celery

Place your cod fillets onto a plate or sheet tray, lightly dust with kosher salt, and set aside for 30 minutes. Salting in advance will help create a supple yet firm texture in the fish that will withstand the cooking. 

Meanwhile, heat a wok to medium high heat. Add a couple of tablespoons of canola or vegetable oil. When the oil is shimmering, add in the celery and onions. Sauté for a few minutes before adding the minced garlic. Sauté for another minute before adding in the fish stock. Cover and simmer for five minutes over medium heat. 

Dip each salted cod filet into tapioca starch. Be sure to shake off the excess. Remove the lid of the wok and gently place each filet into the sauce. Cover again and simmer for two minutes. Then, remove the lid and flip over each filet. Allow to finish simmering for another two minutes before transferring to a bow. 

Top with your favorite herbs like celery leaves or basil. Serve with rice or noodles!