Steamed Wild Striped Bass with Ginger and Scallions

Name: Steamed Wild Striped Bass with Ginger and Scallions
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps chopped cilantro; 1 teaspoon Chinese fermented black beans, rinsed and minced; 1 3-inch piece of fresh ginger, peeled and cut into matchsticks, plus 1/2 tablespoon minced ginger; 2 jalapeños, thinly sliced into rounds and seeded; 2 Tbsps Chinese rice wine or dry sherry; 4 servings Salt and freshly ground white pepper; 4 scallions, cut into 1/2-inch lengths; 0 teaspoons toasted-sesame oil; 59 milliliters soy sauce; 680 grams wild striped bass fillets, with skin; 1 teaspoon sugar; 4 servings Vegetable oil, for frying

You can never have too many main course recipes, so give Steamed Wild Striped Bass with Ginger and Scallions a try. One portion of this dish contains about 32g of protein, 6g of fat, and a total of 211 calories. This recipe serves 4. Head to the store and pick up soy sauce, ginger, fermented beans, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

In a skillet, heat 1/4 inch of vegetable oil.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Add the ginger matchsticks and cook over moderate heat, stirring, until golden brown, 4 minutes.

Ingredients you will need

Ginger

Transfer the ginger to paper towels to drain, leaving the oil in the skillet.

Ingredients you will need

Ginger

Cooking Oil

Equipment you will use

Paper Towels

Frying Pan

In a bowl, whisk the soy sauce with the rice wine, sugar and sesame oil. Set a bamboo steamer over a wok or an open steamer over a large, deep skillet.

Ingredients you will need

Sesame Oil

Rice Wine

Soy Sauce

Sugar

Equipment you will use

Frying Pan

Whisk

Bowl

Wok

Add 2 inches of water to the wok and bring to a boil. Scatter the dark green parts of the scallions on a heatproof plate that will fit inside the steamer. Set the fish on the plate, skin side up. Using a knife, make 3 shallow slashes in the skin of each fillet.

Ingredients you will need

Green Onions