- Cooking Time:
- Preparation Time:
- 1/2 cup sake (rice wine)
- 1 tbsp peeled ginger, minced
- 3/4 cup bottled clam juice
- 1 garlic clove, flattened
- 4 5-ounce sea bass fillets (I prefer Chilean sea bass)
- 2 large green onions, chopped
- 4 tsp light soy sauce
- 1 tsp sesame oil
- 3 tbsp fresh cilantro, chopped
- 2 tsp white sesame seeds, toasted
- Steam rice-cook according to instruction
- Combine sake, ginger, clam juice and garlic in the large skillet. Bring the liquid to boil, reduce heat and simmer for 5 minutes.
- 2. Arrange fish on rack, sprinkle salt and pepper to your taste. Place steamer rack inside the skillet.
- 3. Top fish with chopped onions, soy sauce and sesame oil.
- 4. Cover skillet and steam fish about 5 minutes or until fish is cooked all the way through the center. Remove steamer from skillet.
- 5. Mix cilantro into the sauce in skillet.
- 6. Spoon fish onto steam rice. Gently pour juice from skillet.
- 7. Sprinkle with sesame seeds
NotesI love seafood and I’ve traveled the world eating it. This recipe was an attempt to copy a delicious Chilean Sea Bass I had while on vacation in Taiwan. Besides being able to recreate the taste, this dish is surprisingly easy to make, totally delicious, and as healthy as it is tasty.
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