How to Make Chinese Steamed Sea Bass
- cook TIME 35 mins
- prep TIME 15 mins
- total TIME 50 mins
Ingredients (14)
- 24 oz skin-on boneless sea bass fillets
- 8 oz bok choy
- 4 oz shiitake mushrooms sliced
- 4 oz red jalapeño julienned
- 1 oz carrot julienned
- 1 tsp ginger julienned
- 1 tbsp garlic minced
- 1/4 cup coriander chopped
- 1/4 cup scallions chopped
- 2 tbsp canola oil
- 3 tbsp cooking mirin
- 3 tbsp reduced-sodium soy sauce
- 1 tsp lime juice
- 3 1/2 cups cooked medium-grain rice
INSTRUCTIONS
PREP:
To check for pin bones, run your fingertips along the length of the fillets. Remove any found with a pair of tweezers. Do not run the fish under running water to prevent cross-contamination.
Cook the rice using a rice cooker or an Instant Pot.
Trim 1 inch off from the bottom part of the bok choy. Separate the leaves.
Cut off the stems of the shiitake mushrooms. Place the stems side down on a cutting board and start cutting them into thin slices.
Cut off the stem tip of the jalapeño. Slice them in half lengthwise. Remove the seed packet before starting to julienne them.
Cut off the top and the root end part of the carrot. Peel off the skin. Split it in half—crosswise, then split those in half again—lengthwise. Julienne the carrot.
Peel and mince the garlic.
Peel, slice, and julienne the ginger.
Line the coriander bunch on the cutting board. Slice off the long stems, then chop them finely.
Cut off the root end and the tough top part of the scallions. Line them on a cutting board, then chop them into 1/4 to 1/2-inch chunks.
COOK:
Cook the bok choy: Bring a pot of water to a boil. Add 8 oz bok choy and cook until crisp-tender, about 2 minutes. Drain out the water and place the cooked bok choy on a dish.
Stir-fry the garlic: Place a frying pan over medium heat. Add 2 tbsp canola oil and 1 tbsp minced garlic. Sauté until fragrant, around 30 seconds.
Sauté Shiitake mushrooms: Continue to add 4 oz shiitake mushrooms into the same pan. Stir occasionally for 3 minutes. The mushrooms should be firm and slightly caramelized. Remove from heat.
Steam all the ingredients: Pour water into a large pot, then arrange a steaming basket lined with foil in the center of the pot. Arrange all the ingredients accordingly: cooked mushrooms, 24 oz skin-on boneless sea bass fillets, 1 oz julienned carrot, 3 tbsp reduced-sodium soy sauce, 3 tbsp cooking mirin, 1 tsp lime juice, 1 tsp julienned ginger, 1/4 cup chopped scallions, 1/4 cup chopped coriander, 4 oz julienned red jalapeño. Cover the steaming basket tightly with another layer of foil before closing the lid. Steam on high heat for 2 minutes, then turn to low heat and cook for 25 minutes.
Garnish and serve: Place your desired portion on a platter and enjoy with white rice.
