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Gallery Chinese-Style Steamed Sea Bass with Vegetables Recipe Summary Servings: 2

Ingredients Ingredient Checklist 1 whole sea bass (2 pounds), cleaned Coarse salt and freshly ground pepper 4 thin slices peeled fresh ginger plus 2 teaspoons grated ginger 3 garlic cloves, thinly sliced 10 sprigs cilantro, plus 1 tablespoon coarsely chopped for garnish 3 1/2 tablespoons toasted sesame oil 1 1/2 pounds baby bok choy, white stems cut crosswise into 3/4-inch-thick pieces and leaves discarded 10 small shiitake mushrooms, stemmed and sliced 1/4 inch thick 7 scallions, thinly sliced on the diagonal 2 1/2 tablespoons soy sauce 2 1/2 tablespoons rice-wine vinegar 1 tablespoon mirin (Japanese sweet rice wine) or packed brown sugar

Gallery Chinese-Style Steamed Sea Bass with Vegetables

Recipe Summary Servings: 2

Chinese-Style Steamed Sea Bass with Vegetables

Chinese-Style Steamed Sea Bass with Vegetables

Chinese-Style Steamed Sea Bass with Vegetables

Recipe Summary Servings: 2

Recipe Summary

Servings: 2

Servings: 2

2

Ingredients

Ingredients

  • 1 whole sea bass (2 pounds), cleaned Coarse salt and freshly ground pepper 4 thin slices peeled fresh ginger plus 2 teaspoons grated ginger 3 garlic cloves, thinly sliced 10 sprigs cilantro, plus 1 tablespoon coarsely chopped for garnish 3 1/2 tablespoons toasted sesame oil 1 1/2 pounds baby bok choy, white stems cut crosswise into 3/4-inch-thick pieces and leaves discarded 10 small shiitake mushrooms, stemmed and sliced 1/4 inch thick 7 scallions, thinly sliced on the diagonal 2 1/2 tablespoons soy sauce 2 1/2 tablespoons rice-wine vinegar 1 tablespoon mirin (Japanese sweet rice wine) or packed brown sugar

Directions

Rinse fish thoroughly under cold running water; remove any debris from the cavity with a spoon; pat dry. Season cavity with salt and pepper; stuff with ginger slices, 4 slices garlic, and the cilantro sprigs. Rub fish with 1 1/2 tablespoons sesame oil. Season with salt and pepper.

Put bok choy, mushrooms, two-thirds of scallions, remaining garlic, the grated ginger, and 1/4 teaspoon salt in a medium bowl. Season with pepper, and toss.

Transfer half of bok choy mixture to a 9-by-13-inch baking pan; place fish on top. Top with remaining bok choy mixture. Whisk together soy sauce, vinegar, mirin, and 1/4 teaspoon salt; drizzle over fish. Tightly cover pan with foil.

Pour water to a depth of 1/4 inch in another 9-by-13-inch baking pan; bring to a boil on top of stove. Reduce heat; let simmer. Set pan with fish on top; steam until cooked through, 16 to 20 minutes. Transfer to a platter; garnish with remaining scallions and chopped cilantro. Drizzle with remaining 2 tablespoons sesame oil.

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All Reviews for Chinese-Style Steamed Sea Bass with Vegetables

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Chinese-Style Steamed Sea Bass with Vegetables

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest