Chinese-Style Steamed Sea Bass with Vegetables
- 1 whole sea bass (2 pounds), cleaned
- Coarse salt and freshly ground pepper
- 4 thin slices peeled fresh ginger, plus 2 teaspoons grated ginger
- 3 garlic cloves, thinly sliced
- 10 sprigs cilantro, plus 1 tablespoon coarsely chopped for garnish
- 3 1/2 tablespoons toasted sesame oil
- 1 1/2 pounds baby bok choy, white stems cut crosswise into 3/4-inch-thick pieces and leaves discarded
- 10 small shiitake mushrooms, stemmed and sliced 1/4 inch thick
- 7 scallions, thinly sliced on the diagonal
- 2 1/2 tablespoons soy sauce
- 2 1/2 tablespoons rice-wine vinegar
- 1 tablespoon mirin (Japanese sweet rice wine) or packed brown sugar
- Rinse the fish thoroughly under cold running water; remove any debris from the cavity with a spoon; pat dry.
- Season the cavity with salt and pepper; stuff with the ginger slices, 4 slices garlic, and the cilantro sprigs.
- Rub the fish with 1 1/2 tablespoons sesame oil.
- Season with salt and pepper.
- Put the bok choy, mushrooms, two-thirds of the scallions, the remaining garlic, the grated ginger, and 1/4 teaspoon salt in a medium bowl.
- Season with pepper, and toss.
- Transfer half of the bok choy mixture to a 9 x 13-inch baking pan; place the fish on top.
- Top with the remaining bok choy mixture.
- Whisk together the soy sauce, vinegar, mirin, and 1/4 teaspoon salt; drizzle over the fish.
- Tightly cover the pan with foil.
- Pour water to a depth of 1/4 inch in another 9 x 13-inch baking pan; bring to a boil on top of the stove.
- Reduce heat; let simmer.
- Set the pan with the fish on top; steam until cooked through, 16 to 20 minutes.
- Transfer to a platter; garnish with the remaining scallions and chopped cilantro.
- Drizzle with the remaining 2 tablespoons sesame oil.
bass, salt, thin, garlic, cilantro, sesame oil, baby bok choy, shiitake mushrooms, scallions, soy sauce, ricewine vinegar, rice wine
Taken from www.epicurious.com/recipes/food/views/chinese-style-steamed-sea-bass-with-vegetables-392679 (may not work)