Steamed Wild Striped Bass with Ginger and Scallions

Steamed Wild Striped Bass with Ginger and Scallions
Photo by John Kernick


  • 0.25 cup(s) soy sauce
  • 1 teaspoon(s) sugar
  • 2 tablespoon(s) chopped cilantro
  • 1 3-inch piece of fresh ginger
  • Salt and freshly ground white pepper
  • 0.25 teaspoon(s) toasted-sesame oil
  • 2 jalapeños
  • + 5 more ingredients
    • 4 6-ounce wild striped bass fillets
    • 2 tablespoon(s) Chinese rice wine or dry sherry
    • 4 scallions
    • Vegetable oil
    • 1 teaspoon(s) Chinese fermented black beans

In a skillet, heat 1/4 inch of vegetable oil. Add the ginger matchsticks and cook over moderate heat, stirring, until golden brown, 4 minutes. Transfer the ginger to paper towels to drain, leaving the oil in the skillet. In a bowl, whisk the soy sauce with the rice wine, sugar and sesame oil. Set...

View full recipe at Food & Wine


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