Chinese-Style Steamed Sea Bass with Vegetables
Steaming sea bass keeps its rich layers of flavor intact. An added bonus is that it's very low in fat.
- Servings: 2
Source: Martha Stewart Living, May 2004
- 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
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.