Steamed Sea Bass with Ginger and Shiitakes
Elevate your dinner table with the delicate flavors of Steamed Sea Bass with Ginger and Shiitakes, a dish that embodies the perfect balance of health, simplicity, and sophistication. Tender sea bass fillets are infused with the warmth of fresh ginger, the earthy richness of shiitake mushrooms, and the aromatic touch of sesame oil and soy sauce. Carefully steamed to flaky perfection, this recipe highlights clean cooking techniques while preserving the fish's natural flavor. A drizzle of sizzling hot oil at the end enhances the dish with a tantalizing sizzle, bringing the julienned green onions to life. Ready in just 35 minutes, this light yet flavorful dish pairs beautifully with a side of steamed rice, making it an ideal choice for a weeknight meal or an elegant dinner party centerpiece.
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Recipe Information
Ingredients
- 4 pieces Sea bass fillets
- 2 tablespoons Fresh ginger
- 8 medium Shiitake mushrooms
- 3 stalks Green onions
- 3 tablespoons Light soy sauce
- 1 teaspoon Sesame oil
- 1 tablespoon Vegetable oil
- 1 tablespoon Rice wine (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Water
Instructions
Prepare the ginger by peeling and slicing it into thin matchsticks. Set aside.
Clean the shiitake mushrooms and slice them into thin strips. Trim the roots from the green onions, then slice them into thin julienne strips, keeping the white and green portions separate.
Season the sea bass fillets with salt and black pepper on both sides.
In a heatproof plate or shallow steaming dish, arrange the seasoned sea bass fillets. Scatter half of the ginger and the white portion of the green onions on top of the fillets.
Add the sliced shiitake mushrooms around and under the fillets.
Drizzle the light soy sauce, sesame oil, and rice wine (if using) over the fish and mushrooms.
Prepare a steamer by bringing 1 cup of water to a boil in the base of the steamer. Place the plate with the fish into the steaming basket, making sure it is level.
Cover the steamer and steam over medium-high heat for 12–15 minutes, or until the sea bass is cooked through and flakes easily with a fork.
In a small skillet, heat the vegetable oil over medium heat until it shimmers but does not smoke. Remove the fish from the steamer and drizzle the hot oil over the fillets to lightly cook the ginger and green onions.
Garnish with the remaining green onion strips and serve hot with steamed white rice or as desired.
Nutrition Facts
Calories |
213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 1241 mg | 54% | |
| Total Carbohydrate | 4.6 g | 2% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.1 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 10.1 mcg | 51% | |
| Calcium | 30 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 526 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
