Ingredients for Steamed Sea Bass With Ginger And Shiitakes
- Sea Bass Fillets
- Sea Salt
- Cayenne Pepper
- Fresh Ginger
- Shiitake Mushroom
- Fresh Cilantro
- 2 tablespoons chopped green onions
- Sesame Oil
- 1-2 teaspoons soy sauce
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How to Make Steamed Sea Bass With Ginger And Shiitakes
- Fill the bottom of a metal or bamboo steamer with about 2 inches of water and bring to a rolling boil.
- Season sea bass fillets (about 6 oz each) generously with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of cayenne pepper.
- Place each fillet on a separate piece of parchment paper inside the steamer basket.
- Top each fillet with 1 tablespoon thinly sliced fresh ginger and 1/4 cup sliced shiitake mushrooms.
- Cover and steam for 15 minutes, or until the fish is cooked through and flakes easily with a fork.
- Carefully remove the fish fillets from the steamer and place them on a serving plate.
- Sprinkle 2 tablespoons chopped fresh cilantro and 2 tablespoons chopped green onions over each fillet.
- Drizzle the fillets with the pan juices collected on the parchment paper.
- In a small sauté pan, heat 1 tablespoon of your favorite oil (vegetable, canola, or sesame) over medium heat for 1-2 minutes, or until it shimmers but not smoking hot. (Note: Avoid smoking the oil as it can create an unpleasant bitter taste.)
- Carefully spoon a teaspoon of the hot oil over the cilantro and green onions on each fillet to slightly wilt them.
- Drizzle each plate with 1-2 teaspoons of soy sauce to taste.
Nutrition Information (Approximate per serving)
Sodium
88 g
Sugar
4g
Fat
9g
Carbs
1g
