Another ace recipe from our own “KC Masterpiece” in NJ…you’re going to have to splurge to buy the fresh fish and to use fresh ginger, but it’s well worth it.
Easy Steamed Sea Bass
1 1/2 lb. sea bass (or striped bass); If using whole fish, make sure the fish is cleaned, scaled and gills removed – they can do that for you at the fish store1/4 c.+ 2 T. white wine
3 cloves garlic, coarsely chopped (apprx 2 T)
4 T chopped scallions, including greens
2 T finely minced fresh ginger
2 t. sugar
1/4 c. olive oil
3 t. soy sauce
1) Rinse fish with wine
2) Set fish inside a steamer and cover and steam over boiling water for about 10-15 minutes. When fish is cooked, meat turns white and is flaky.
3) While fish is cooking, prepare sauce. Combine 2 T. of wine, garlic, scallions, ginger, and sugar.
4) Heat oil in saucepan and add sauce base. Stir until boil.
5) When fish is done, remove fish and put on a platter. Pour soy sauce over fish first, then pour boiled sauce over the fish. Serve immediately.
Please don’t use or eat Chilean Sea Bass! It is overfished and by purchasing it you are helping it race towards extinction! The Monterrey Bay Aquarium has a terrific and easy to use guide for choosing seafood with healthy populations, you can check it out at: http://www.mbayaq.org/cr/cr_seafoodwatch/sfw_regional.asp