Steamed Striped Bass and Shiitakes with Edamame

Name: Steamed Striped Bass and Shiitakes with Edamame
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 teaspoons finely grated peeled fresh ginger; 1/4 teaspoon finely grated orange zest, plus 2 tablespoons fresh orange juice; 1/4 teaspoon ground coriander; 2 teaspoons toasted sesame oil, plus more for baskets; 1 tablespoon soy sauce; 2 teaspoons rice wine (mirin) or sherry; 2 scallions, finely chopped (about 1/2 cup); Freshly ground pepper; 2 fillets striped bass, red snapper, or bluefish (each 4 to 5 ounces, at least 3/4 inch thick), skinned; 6 shiitake mushrooms, stemmed, caps scored with an X; 3/4 pound edamame in shells (soybeans); Sea or coarse salt

Servings: persons

1 1/4 teaspoons finely grated peeled fresh ginger
1/4 teaspoon finely grated orange zest, plus 2 tablespoons fresh orange juice
1/4 teaspoon ground coriander
2 teaspoons toasted sesame oil, plus more for baskets
1 tablespoon soy sauce
2 teaspoons rice wine (mirin) or sherry
2 scallions, finely chopped (about 1/2 cup)
Freshly ground pepper
2 fillets striped bass, red snapper, or bluefish (each 4 to 5 ounces, at least 3/4 inch thick), skinned
6 shiitake mushrooms, stemmed, caps scored with an X
3/4 pound edamame in shells (soybeans)
Sea or coarse salt

1
Stir ginger, orange zest and juice, coriander, oil, soy sauce, wine, and scallions in a medium bowl.
2
Season with pepper.
3
Add fish and mushrooms; turn to coat completely.
4
Marinate 10 minutes.
5
Fill 2 woks or large pots with about 1 inch of water.
6
Bring to a boil.
7
Brush the bottom baskets of two 6-inch, 2-tiered round bamboo steamers with oil.
8
Place 1 fillet and 3 mushrooms in a single layer in each bottom basket; place half the edamame in each top.
9
Cover baskets; carefully set into boiling water.
10
Steam until fish is just cooked through, 10 to 14 minutes, checking occasionally to make sure the water doesnt completely evaporate.
11
Sprinkle the edamame with salt.
12
Serve in baskets.

kcal

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 1/4 teaspoons finely grated peeled fresh ginger, 1/4 teaspoon finely grated orange zest, plus 2 tablespoons fresh orange juice, 1/4 teaspoon ground coriander, 2 teaspoons toasted sesame oil, plus more for baskets, and more.

Yes, Steamed Striped Bass and Shiitakes with Edamame 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.

That's it — enjoy your meal!