Steamed Striped Bass with Ginger and Scallions
Photo by Romulo Yanes
Ingredients
- fresh cilantro leaves
- 6 4-oz pieces striped bass fillet with skin (1 inch thick)
- 1 1/2-inch) piece fresh ginger
- 1 bunch scallions
- 3 tablespoons soy sauce
- 1 teaspoon canola oil
- steamed white rice
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...
What wines go with Steamed Striped Bass with Ginger and Scallions?
Sauvignon Blanc Wines from New Zealand
Mourvedre Wines from Provence
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