Steamed Striped Bass with Ginger and Scallions

Steamed Striped Bass with Ginger and Scallions
Photo by Romulo Yanes

Ingredients

  • 1 1/2-inch) piece fresh ginger
  • steamed white rice
  • fresh cilantro leaves
  • 6 4-oz pieces striped bass fillet with skin (1 inch thick)
  • 1 bunch scallions
  • 3 tablespoons soy sauce
  • 1 teaspoon canola oil

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. 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 scallions...

View full recipe at Epicurious

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