Steamed Striped Bass with Ginger and Scallions


  • 6 (4-oz) pieces striped bass fillet with skin (1 inch thick)
  • 1 (½-inch) piece peeled fresh ginger, cut into very thin matchsticks
  • 3 tablespoons soy sauce
  • 1 teaspoon canola oil
  • Accompaniment: steamed white rice
  • Garnish: fresh cilantro leaves

1. Arrange a steamer rack or an inverted pie plate in a deep 12-inch skillet and add 3 cups water to skillet. Cover skillet and bring water to a boil. 2. Pat fillets dry and arrange on a heatproof plate that will fit into skillet with 1 inch clearance around plate. Sprinkle ginger and 1/4 cup sc...

View full recipe at SpringPad


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