Steamed Striped Bass with Jasmine Rice and Soy Ginger Dressing
main dishes

Steamed Striped Bass with Jasmine Rice and Soy Ginger Dressing

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.
  • 15m

    prep time

  • 20m

    Cook Time

  • 399

    Calories

  • 15

    Ingredients

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Ingredients

4

Servings

Jasmine Rice

Striped Bass with Soy Ginger Dressing

Instructions

  • 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

Nutrition information (per Serving)

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