Steamed Chilean Sea Bass

INGREDIENTS

For the fish and veggies:

1-inch knob of ginger, sliced into rounds

1 large clove of garlic, peeled and smashed 

3/4 cup water 

2 tablespoons mirin

1-2 Chilean sea bass filets (salmon or cod also work)

4-6 baby bok choy 

handful of green beans (optional)

2-3 scallions, cut into 2-inch pieces 

For the sauce:

5 tablespoons mirin

2-3 tablespoons tamari or soy sauce

1 teaspoon rice wine vinegar 

1/2-1 teaspoon sesame oil

1/4 teaspoon grated ginger (optional, I didn’t do this but would have liked a kick of ginger in the sauce)

3-4 slices fresno chili (optional)

Servie with:

rice (I did brown)

cilantro 

METHOD

1. in a bowl, combine sauce ingredients. whisk well and set to the side. 

2. in a sauté pan that has a lid, scatter sliced ginger and garlic. place a steamer basket (I used a circular cooking rack) in the pan. then, pour 3/4 cup water and 2 tablespoons mirin in the pan. 

3. place sea bass filets in the steamer basket. turn on the stove and bring the water to a boil. once you see steam, place the lid on the pan. lower the heat to medium-low and steam fish for 3 minutes.

4. while fish steams, pour sauce in a small pot or pan and heat up. taste and adjust for seasoning.

5. once 3 minutes is up, arrange bok choy and greens beans around the fish in the pan (can be touching the pan if not enough room in steamer basket) and place scallions on top of fish. cover with a lid and steam for another 3-4 minutes depending on the type and size of your fish.

6. place rice in a bowl followed by the fish and veggies. pour 1 spoonful or more of sauce over the fish. garnish with scallion, chili, and cilantro. enjoy:)