Steamed striped sea bass with ginger and green onions

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 511, total fat 27 G., saturated fats 3 G., proteins 53 G., carbohydrates 11 G., fiber 2 G., cholesterol 227 mg, sodium 1243 mg, sugar 5 G.

You don't need a steamer for this recipe. Place the fish and vegetables in a baking dish, pour the Asian sauce over them, then cover the dish tightly with cling film and foil and bake in the oven. There, the fish steams in the aromatic steam of the sauce, creating a delicious, juicy, and very tender fish. Pour hot oil over the cooked fish until the skin sizzles.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Striped bass

1 whole striped bass weighing 0.9-1.3 kg, cleaned and gutted (remove fins and gills)
4 shiitake mushrooms (soak in warm water to soften), thinly sliced
5 cm ginger root, finely chopped
4 bunches small bok choy, cut lengthwise into 4 pieces

Asian sauce

1/4 cup (60 ml) water
3 tbsp (45 ml) liquid soy sauce
1 tbsp (15 ml) dry chicken broth
1 tbsp. l. (15 ml.) Shaoxing wine
2 tsp. (10 gr.) sugar
1 tsp. sesame oil

Hot oil

3 green onions, thinly sliced
2 tbsp. l. (30 ml.) sesame oil
2 tbsp. l. (30 ml.) rapeseed oil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sea bass, bok choy cabbage, shiitake mushrooms, ginger root, rice wine, sesame oil, soy sauce

Cooking the dish according to the recipe:

Preheat oven to 350°F (160°C). Spray the bottom of a large baking dish with cooking spray.
Striped bass:

Rinse the fish under cold water and pat dry with paper towels. Place it in the prepared baking dish. Sprinkle the fish with salt and white pepper. Arrange the sliced mushrooms in the dish. Sprinkle the fish with sliced ginger and arrange the bok choy pieces around the fish.

Sauce:

In a small bowl, combine the soy sauce, dry broth, rice wine, sugar, and sesame oil. Pour this sauce over the fish, which will release a fragrant steam as it cooks.
Line the pan with a thick layer of plastic wrap and cover tightly with foil. Bake until the internal temperature of the fish reaches 130-135°F (54-57°C); the fish should be flakes of fish and the center should be just opaque white, 15-18 minutes. Check for doneness. Sprinkle with green onions and cover again with foil to steam further.
Combine the canola and sesame oils in a small saucepan and heat over high heat until smoking, about 2 minutes. Carefully remove the foil and, being careful, pour the hot oil over the green onions and fish – it will sizzle. Pour the sauce over the fish.