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Chef Christopher Lee prepares farm-raised striped bass Asian-style by steaming it, then drizzling with a soy ginger dressing. Serve over fragrant jasmine rice.
1 cup jasmine rice
2 cups water
1 teaspoon McCormick Gourmet™ Orange Peel, Valencia , minced
1 leaf McCormick Gourmet™ Bay Leaves, Turkish
Pinch McCormick Gourmet™ Cardamom, Ground
4 farm-raised striped bass fillets, 5 ounces each
1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/8 teaspoon McCormick Gourmet™ Cayenne Pepper
1/4 cup honey
1/4 cup soy sauce
2 green onions, thinly sliced
2 tablespoons lime juice
2 teaspoons sesame oil
2 teaspoons McCormick Gourmet™ Sesame Seed, Toasted
3/4 teaspoon McCormick Gourmet™ Ginger, Ground
For the Rice, rinse rice 3 times with cold water or until water is clear. Drain. Place rice in medium saucepan. Add 2 cups water, orange peel, bay leaf and cardamom. Bring to boil on medium heat. Reduce heat to low; cover and simmer 15 to 18 minutes or until water is absorbed and rice is tender. Remove bay leaf before serving.
For the Striped Bass, place a bamboo steamer or steamer basket over water in a large saucepot or wok. Bring to boil on high heat. Season bass fillets with sea salt and cayenne pepper. Place fish in steamer. Cover. Cook 4 to 5 minutes for a 1-inch thick fillet or until fish flakes easily with a fork. (Cook 1 minute longer for each additional 1/2-inch of thickness.
Meanwhile, mix honey, soy sauce, green onions, lime juice, sesame oil, sesame seed and ginger in medium bowl. Set aside.
To serve, spoon rice onto center of each plate. Arrange fish over rice. Spoon Soy Ginger Dressing over top. Serve immediately.
This recipe was created by Christopher Lee, Executive Chef at New York's Aureole restaurant.
(Amount per serving)