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Steamed Ginger Sea Bass

Name: Steamed Ginger Sea Bass
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: Asian, Chinese
Ingredients: 280 g Sea Bass (fillets, skin on); 200 g Bok Choy (halved lengthwise); 20 g Ginger Root (julienned); 30 g Green Onions (julienned); 1 tbsp Soy Sauce (light); 1 tsp Sesame Oil (toasted); 1 tbsp Vegetable Oil

Sea bass steamed over bok choy, topped with ginger, green onions and soy sauce, then a pour of hot oil. Cut everything first; it cooks in 7 minutes.

Cantonese-style steamed fish is judged by look, not a thermometer: when the thickest part turns opaque and flakes under a finger, lift it out, because it keeps cooking on the hot plate. The hot oil pour is what cooks the ginger and green onions, so use a neutral oil that can take high heat. Toasted sesame oil burns at that point and turns bitter, which is why it goes on cold with the soy sauce. Halibut or snapper fillets of the same thickness work the same way. Serve with steamed rice to catch the sauce on the plate.

Dairy-FreeHigh-ProteinLow-CarbNut-Free

18 minstart to table

10 min prep · 8 min cookServes2250 kcal a serving

Cook · 18 min

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Two steamed sea bass fillets on bok choy on a white plate, topped with shredded ginger and green onions in soy sauce.

Ingredients

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Method

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Per serving

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250

Calories

28 g

Protein

7 g

Carbs

12 g

Fat

2 g

Fiber

Estimated from USDA FoodData Central, for the recipe as written.

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