Chinese-Style Steamed Sea Bass with Vegetables

Name: Chinese-Style Steamed Sea Bass with Vegetables
Yield: serves 2
Ingredients: 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

January 26, 2012

Recipe information

Yield
serves 2

Ingredients

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

Preparation

Step 1
Rinse the fish thoroughly under cold running water; remove any debris from the cavity with a spoon; pat dry. Season the cavity with salt and pepper; stuff with the ginger slices, 4 slices garlic, and the cilantro sprigs. Rub the fish with 1 1/2 tablespoons sesame oil. Season with salt and pepper.
Step 2
Put the bok choy, mushrooms, two-thirds of the scallions, the remaining garlic, the grated ginger, and 1/4 teaspoon salt in a medium bowl. Season with pepper, and toss.
Step 3
Transfer half of the bok choy mixture to a 9 × 13-inch baking pan; place the fish on top. Top with the remaining bok choy mixture. Whisk together the soy sauce, vinegar, mirin, and 1/4 teaspoon salt; drizzle over the fish. Tightly cover the pan with foil.
Step 4
Pour water to a depth of 1/4 inch in another 9 × 13-inch baking pan; bring to a boil on top of the stove. Reduce heat; let simmer. Set the pan with the fish on top; steam until cooked through, 16 to 20 minutes. Transfer to a platter; garnish with the remaining scallions and chopped cilantro. Drizzle with the remaining 2 tablespoons sesame oil.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsChinese East Asian Asian Sea Bass Bass Fish Seafood Ginger Herbs & Spices Bok Choy Leafy Greens Vegetable Shiitake Mushroom Mushroom Scallion Onion Root Vegetable Main Dinner Dairy Free Steam Lunar New Year Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes