Steamed Striped Bass with Ginger and Scallions

1. 1

   Arrange a steamer rack or an inverted pie plate in a deep 12-inch skillet and add 3 cups water to skillet.

2. 2

   Cover skillet and bring water to a boil.

3. 3

   Pat fillets dry and arrange on a heatproof plate that will fit into skillet with 1 inch clearance around plate.

4. 4

   Sprinkle ginger and 1/4 cup scallions evenly on top of fish.

5. 5

   Stir together soy sauce and oil in a small bowl and drizzle evenly over fillets.

6. 6

   Carefully transfer plate with fish to rack in skillet and cover tightly, then steam over moderately high heat until fish is just cooked through, 15 to 20 minutes.

7. 7

   Carefully remove plate from skillet and sprinkle with remaining 1/4 cup scallions.

* Per serving · 4 servings · Values may vary.

No additional tips available.