Orange You a Snapper?

The Ingredients (for 6 servings):

• 900 g (or 2 lb) of fileted snapper or similar fish (I used opakapaka, a Hawaiian pink snapper)
• 1 orange
• 4 g (or ½ teaspoon) of salt
• 3 g (or ¾ teaspoon) of ground white pepper
• 60 ml (or 4 tablespoons) of tangerine balsamic vinegar (or white balsamic vinegar)
• 1 medium onion, weighing approximately 170 g (or 6 oz)
• 225 g (or 8 oz) of white mushrooms (I used king oyster mushrooms)
• 6 small Asian eggplants, weighing approximately 675 g (or 1½ lb)
• 40 g (or 1½ oz) of ginger root, preferably young ginger
• 450 g (or 1 lb) of cauliflower
• 450 g (or 1 lb) of  broccoli
• Cooking grade olive oil

The Method:

1. Rinse the filets of snapper, pat them dry, and slice them into pieces a little larger than bite size. 
2. Place the snapper into a bowl that will hold it comfortably.
   
3. Scrub the orange skin to clean it, then grate off the zest.
4. Add the orange zest, salt, white pepper, and about half of the balsamic vinegar to the snapper.
5. Mix the marinade thoroughly but gently into the snapper pieces.
6. Place the snapper into the refrigerator for up to one hour.
7. Chop the onion into small dice.
8. Chop the mushrooms into bite-size pieces.
9. Chop the eggplants into slices about 2 cm (or ¾ in) thick.
10. Place a deep skillet or large wok over high heat and add 45 ml (or 3 tablespoons) of olive oil.
11. Place the onion, mushrooms, and eggplant into the skillet and stir-fry rapidly until the oil coats all slices. If necessary, add a little more olive oil.
    
12. Stir-fry the vegetables frequently until the oil is absorbed and is beginning to be rendered by the eggplant.
13. Add the remaining balsamic vinegar and stir-fry briefly to mix it evenly.
14. Remove the skillet from the heat and place the eggplant mixture into a bowl.
15. Wash and brush the ginger root. If it is a mature root peel the skin, but this is not necessary for young ginger.
16. Slice the ginger as finely as possible.
17. Slice or separate the florets of cauliflower and broccoli.
18. Reheat the skillet over high heat with about 15 ml (or 1 tablespoon) of olive oil.
19. Place the ginger slices in the skillet and stir-fry them until they are limp and somewhat translucent.
    
20. Immediately add the cauliflower and broccoli and stir-fry just long enough to coat each piece with oil. If necessary, add a little more olive oil.
21. Lower the heat to medium and add back the eggplant mixture. Stir-fry briefly to mix the vegetables.
22. Spread the pieces of snapper on top of the vegetables, cover the skillet, and steam the fish for approximately 7 minutes, until it is just cooked. If necessary, add a little water to the skillet.
    
23. Remove the skillet from the heat and stir gently to fold the fish into the vegetables.