Sake-Steamed Sea Bass with Ginger and Green OnionsScott Peterson
Recipe information
Yield
Makes 4 servings
Ingredients
1 cup uncooked medium-grain rice
3/4 cup sake
3/4 cup bottled clam juice
1 tablespoon minced peeled ginger
1 garlic clove, flattened
4 5-ounce sea bass fillets
2 large green onions, chopped
4 teaspoons soy sauce
1 teaspoon oriental sesame oil
3 tablespoons chopped fresh cilantro
2 teaspoons sesame seeds, toasted
Preparation
Step 1
Cook rice according to package directions.
Step 2
Meanwhile, combine sake and next 3 ingredients in large skillet deep enough to hold steamer rack. Bring liquid to boil. Reduce heat; simmer 5 minutes. Arrange fish on rack; sprinkle with salt and pepper. Place rack in skillet. Top fish with onions; drizzle with soy sauce and sesame oil. Cover skillet; steam fish until opaque in center, about 5 minutes. Remove steamer rack. Mix cilantro into juices in skillet. Spoon rice onto plates. Top with fish, juices from skillet, and sesame seeds.
Nutrition Per Serving
Per serving: calories
367; total fat
5 g; saturated fat
1 g; cholesterol
62 mg; fiber
1 g
#### Nutritional analysis provided by Bon Appétit
