Black sea bass, striped bass, catfish, salmon, and halibut are also delicious steamed.

Martha Stewart Living, April/May 1993




Ingredient Checklist


Instructions Checklist
  • Place a steaming rack in a large wok. Fill wok with water to 1 inch below the rack. Place a heatproof plate on rack, making sure plate doesn't touch sides of wok.

  • Season fillets with salt and pepper. Coat lightly on both sides with sesame oil. Sprinkle flesh side with chopped cilantro.

  • Place one fillet on the plate, skin side down. Sprinkle with some lemon grass or peel; sprinkle remainder around plate. Place second fillet, skin side up, on top of first.

  • Scatter scallions, ginger, and mushrooms on top of and around fish. Drizzle with soy sauce and vinegar.

  • Bring water to a boil, turn down to a steady simmer, and cover wok. Steam until the fish flakes at thickest part, 10 to 15 minutes. Serve directly from plate.