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Gallery Steamed Striped Bass and Shiitakes With Edamame Recipe Summary Servings: 2

Ingredients Ingredient Checklist 1 1/4 teaspoons finely grated peeled fresh ginger 1/4 teaspoon finely grated orange zest, plus 2 tablespoons fresh orange juice 1/4 teaspoon ground coriander 2 teaspoons toasted sesame oil, plus more for baskets 1 tablespoon soy sauce 2 teaspoons rice wine (mirin) or sherry 2 scallions, finely chopped (about 1/2 cup) Freshly ground pepper 2 fillets striped bass, red snapper, or bluefish (each 4 to 5 ounces, at least 3/4 inch thick), skinned 6 shiitake mushrooms, stemmed, caps scored with an X 3/4 pound edamame in shells (soybeans) Sea or coarse salt

Gallery Steamed Striped Bass and Shiitakes With Edamame

Recipe Summary Servings: 2

Steamed Striped Bass and Shiitakes With Edamame

Steamed Striped Bass and Shiitakes With Edamame

Steamed Striped Bass and Shiitakes With Edamame

Recipe Summary Servings: 2

Recipe Summary

Servings: 2

Servings: 2

2

Ingredients

Ingredients

  • 1 1/4 teaspoons finely grated peeled fresh ginger 1/4 teaspoon finely grated orange zest, plus 2 tablespoons fresh orange juice 1/4 teaspoon ground coriander 2 teaspoons toasted sesame oil, plus more for baskets 1 tablespoon soy sauce 2 teaspoons rice wine (mirin) or sherry 2 scallions, finely chopped (about 1/2 cup) Freshly ground pepper 2 fillets striped bass, red snapper, or bluefish (each 4 to 5 ounces, at least 3/4 inch thick), skinned 6 shiitake mushrooms, stemmed, caps scored with an X 3/4 pound edamame in shells (soybeans) Sea or coarse salt

Directions

Stir ginger, orange zest and juice, coriander, oil, soy sauce, wine, and scallions in a medium bowl. Season with pepper. Add fish and mushrooms; turn to coat completely. Marinate 10 minutes.

Fill 2 woks or large pots with about 1 inch of water. Bring to a boil. Brush bottom baskets of two 6-inch, 2-tiered round bamboo steamers with oil. Place 1 fillet and 3 mushrooms in a single layer in each bottom basket; place half the edamame in each top. Cover baskets; carefully set into boiling water. Steam until fish is just cooked through, 10 to 14 minutes, checking occasionally to make sure water doesn’t completely evaporate. Sprinkle edamame with salt. Serve in baskets.

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All Reviews for Steamed Striped Bass and Shiitakes With Edamame

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All Reviews for Steamed Striped Bass and Shiitakes With Edamame

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest