Foodie Friday: Steamed Asian Striped Bass with Vegetables
Author: Jackie Ourman (adapted from ICE Curriculum)
Recipe type: Main Dish
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
2 fillets of striped bass, skin on
4 cloves garlic, minced
2 scallions, cut in 2" lengths and lightly crushed
ginger, peeled and sliced into thin strips about 2" long
2 T salted black beans (you can get these at an asian market. They pack a lot of flavor but if you don't have them, just add another tablespoon of soy sauce)
2 T gluten-free soy sauce
2 t sesame oil (or canola)
VEGETABLES
2 heads baby bok choy, quartered lengthwise
1 carrot, peeled and cut into slices about ¼"
4 oz snow peas, trimmed
Instructions
Combine all of the ingredients for the marinade and allow the fish to soak in it for about 30 minutes, turning every ten minutes so both sides get flavor.
In the meantime, prep your vegetables and boil water in a pot that can be fitted with a steam basket. Heat your oven to 375 degrees.
Once the fish is ready, you should place each fillet, skin side up, on a large piece of heavy duty foil and pour over half of the marinade before folding up around the fish to create a tented packet, sealed by folding at the top and on the sides.
Place fish, wrapped in foil packets on a baking sheet, in the oven for about 10-15 minutes, until cooked through.
Place vegetables in steam basket while fish is in the oven and cook until fork tender, about 8-10 minutes.
Place vegetables on plate, lay striped bass over vegetables and pour as much sauce as you like on top.
Enjoy!
Recipe by Jackie Ourman at http://jackieourman.com/foodie-friday-steamed-asian-striped-bass-with-vegetables/