Chinese-Style Steamed Sea Bass with Vegetables


Steaming sea bass keeps its richlayers of flavor intact. An addedbonus is that it's very low in fat.


  • 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 ½ tablespoons toasted sesame oil

  • 1 ½ pounds baby bok choy, white stems cut crosswise into ¾-inch-thick pieces and leaves discarded

  • 10 small shiitake mushrooms, stemmed and sliced ¼ inch thick

  • 7 scallions, thinly sliced on the diagonal

  • 2 ½ tablespoons soy sauce

  • 2 ½ 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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