Dinner · 25 min · japanese

Ginger-Scallion Sea Bass

✓ USDA-verified nutrition data

Ingredients

• 1.25 lb Sea bass fillets
• 3 tbsp Ginger
• 6 Scallions
• 3 tbsp Soy sauce
• 2 tbsp Sesame oil
• 2 tbsp Rice wine
• 2 tbsp Cilantro

Steps

1. Bring a pot with a steamer basket to a rolling boil.
2. Lay the fillets on a heatproof plate and drizzle with the rice wine — this tames any fishiness.
3. Steam 8 minutes, until the flesh is just opaque and flakes gently.
4. While the fish steams, julienne the ginger and slice the scallions, keeping whites and greens separate.
5. Heat the sesame oil until shimmering and sizzle the ginger and scallion whites for 30 seconds.
6. Pour the hot, fragrant oil directly over the steamed fish — you should hear it crackle.
7. Spoon the soy sauce around the plate.
8. Top with scallion greens and cilantro; serve immediately.

Build my plan — free

← All recipes