Steamed Striped Bass


  • Sea or coarse salt
  • ¾ pound edamame in shells (soybeans)
  • 6 shiitake mushrooms, stemmed, caps scored with an X
  • Freshly ground pepper
  • 2 (about ¼ cup) scallions, finely chopped
  • 2 teaspoons rice wine (mirin) or sherry
  • 1 tablespoon soy sauce
  • + 4 more ingredients
    • 2 teaspoons toasted sesame oil, plus more for baskets
    • ¼ teaspoon ground coriander
    • ¼ teaspoon finely grated orange zest, plus 2 tablespoons fresh orange juice
    • 1 ¼ teaspoon finely grated peeled fresh ginger

1. Stir ginger, orange zest and juice, coriander, oil, soy sauce, wine, and scallions in a medium bowl. Season with pepper. Add fish and mushrooms; turn to coat completely. Marinate 10 minutes. 2. Fill 2 woks or large pots with about 1 inch of water. Bring to a boil. Brush bottom baskets of two ...

View full recipe at SpringPad


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