Chinese-Style Steamed Sea Bass with Vegetables Recipe

Name: Chinese-Style Steamed Sea Bass with Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole sea bass (2 pounds), cleaned; Coarse salt and freshly ground pepper; 4 thin slices peeled fresh ginger, plus 2 teaspoons grated ginger; 3 garlic cloves, thinly sliced; 10 sprigs cilantro, plus 1 tablespoon coarsely chopped for garnish; 3 1/2 tablespoons toasted sesame oil; 1 1/2 pounds baby bok choy, white stems cut crosswise into 3/4-inch-thick pieces and leaves discarded; 10 small shiitake mushrooms, stemmed and sliced 1/4 inch thick; 7 scallions, thinly sliced on the diagonal; 2 1/2 tablespoons soy sauce; 2 1/2 tablespoons rice-wine vinegar; 1 tablespoon mirin (Japanese sweet rice wine) or packed brown sugar

Servings: persons

1 whole sea bass (2 pounds), cleaned
Coarse salt and freshly ground pepper
4 thin slices peeled fresh ginger, plus 2 teaspoons grated ginger
3 garlic cloves, thinly sliced
10 sprigs cilantro, plus 1 tablespoon coarsely chopped for garnish
3 1/2 tablespoons toasted sesame oil
1 1/2 pounds baby bok choy, white stems cut crosswise into 3/4-inch-thick pieces and leaves discarded
10 small shiitake mushrooms, stemmed and sliced 1/4 inch thick
7 scallions, thinly sliced on the diagonal
2 1/2 tablespoons soy sauce
2 1/2 tablespoons rice-wine vinegar
1 tablespoon mirin (Japanese sweet rice wine) or packed brown sugar

1
Rinse the fish thoroughly under cold running water; remove any debris from the cavity with a spoon; pat dry.
2
Season the cavity with salt and pepper; stuff with the ginger slices, 4 slices garlic, and the cilantro sprigs.
3
Rub the fish with 1 1/2 tablespoons sesame oil.
4
Season with salt and pepper.
5
Put the bok choy, mushrooms, two-thirds of the scallions, the remaining garlic, the grated ginger, and 1/4 teaspoon salt in a medium bowl.
6
Season with pepper, and toss.
7
Transfer half of the bok choy mixture to a 9 x 13-inch baking pan; place the fish on top.
8
Top with the remaining bok choy mixture.
9
Whisk together the soy sauce, vinegar, mirin, and 1/4 teaspoon salt; drizzle over the fish.
10
Tightly cover the pan with foil.
11
Pour water to a depth of 1/4 inch in another 9 x 13-inch baking pan; bring to a boil on top of the stove.
12
Reduce heat; let simmer.
13
Set the pan with the fish on top; steam until cooked through, 16 to 20 minutes.
14
Transfer to a platter; garnish with the remaining scallions and chopped cilantro.
15
Drizzle with the remaining 2 tablespoons sesame oil.

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 whole sea bass (2 pounds), cleaned, Coarse salt and freshly ground pepper, 4 thin slices peeled fresh ginger, plus 2 teaspoons grated ginger, 3 garlic cloves, thinly sliced, and more.

Yes, Chinese-Style Steamed Sea Bass with Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chinese-Style Steamed Sea Bass with Vegetables

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