Rating: 3 stars
9 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 0
  • 9 Ratings

Black bass is what we used, but firm-fleshed mild fish (striped bass, for example) and fine-textured weakfish and tilapia swap in well. These Asian flavors are complemented by brown or white rice and steamed bok choy.

Martha Stewart Living, April 2009

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Recipe Summary test

prep:
12 mins
total:
12 mins
Servings:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees. Place a 12-ounce bass fillet in center of a 16-by-20-inch piece of parchment. Whisk together 1/2 teaspoon sugar and 3 tablespoons soy sauce; drizzle over fish. Sprinkle with 3 tablespoons julienned fresh ginger. Fold edges to seal. Place on a baking sheet; bake for 12 minutes.

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Cook's Notes

For this variation on steaming, wrap fillet in a single-serving parchment packet. Cook fillet just until done, usually when the package is puffy and the paper has browned.

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Reviews

9 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 0