New This Month

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


  1. 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.

  2. 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.

  3. 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.

  4. 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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