Steamed Striped Bass
The fish and shitake mushrooms are steamed in the bottom basket, where the haet is stronger. Edamame (green soy beans), which just need to be heated through, can go in the top tier. This recipe can be doubled easily. Use a larger steamer, about ten inches in diameter, to cook all four portions at once in the same basket.
- Servings: 2
Source: Martha Stewart Living, January 2006
- 1 1/4 teaspoon 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 (about 1/4 cup) scallions, finely chopped
- 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
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.