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Bamboo-steamed sea bass with ginger, mushrooms and asparagus


8 sea bass fillets (about 6 oz. each), skin removed
Sea salt and black pepper
Pinch of cayenne pepper
2 bamboo steamers (each should have 2 stackable trays)
1⁄4 cup fresh ginger, sliced into thin disks, plus extra to taste
2 cups mushrooms,finely sliced
2 cups asparagus, cut into 2-inch pieces
4 Tbl. sesame oil
1 cup soy sauce
4 Tbl. fresh cilantro,chopped
8 scallions, sliced diagonally
1 Rinse sea bass fillets and sprinkle generously with salt, pepper and cayenne pepper.
2 Line parchment paper on both trays of the bamboo steamers and place 4 fillets inside the bottom tray of each steamer. top each with ginger slices.
3 Put mushrooms, asparagus and remaining ginger on top tray of each streamer. Boil water in two saucepans and place steamers over pans. Steam 15 minutes.
4 Meanwhile, heat oil and soy sauce in a sauté pan over medium heat for 1 to 2 minutes or until smoking. 5 Plate the fish, top with cilantro, scallions and ginger (but don’t eat the ginger; it’s just for fragrance!). Drizzle oil-soy sauce over fish and surround with mushrooms and asparagus.

From the Cookbook

Nest Magazine Spring 2009

Nest Magazine Spring 2009

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