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.
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.