Ginger and Scallion Steamed Sea Bass

Ginger and Scallion Steamed Sea Bass
Servings: 4 Yield: servings Prep 20 mins Marinate 15 mins Cook 15 mins Steam 8 mins


  • 1/4 cup low-sodium soy sauce
  • 3 tablespoons rice vinegar
  • 2 tablespoons light brown sugar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon five-spice powder
  • 1 cup thinly sliced scallions
  • 4 tablespoons julienned ginger
  • 1 1/4 pounds sea bass or cod (4 fillets)
  • 1 1/4 cups jasmine rice
  • 1 pound baby bok choy
  • 1/3 cup unsalted chicken stock (such as Swanson)
  • 1 teaspoon cornstarch

Make It

1. Mix soy sauce, vinegar, brown sugar, sesame oil and five-spice powder in a bowl. Pour 1/4 cup of the soy mixture into a small saucepan and set aside. Stir 1/2 cup of the scallions and 3 tbsp of the ginger into remaining 1/4 cup soy mixture. Pour half over fillets in a resealable plastic bag. Marinate for 15 minutes. Toss bok choy with remaining marinade.

2. Meanwhile, bring 2 1/2 cups water to a boil in a small lidded pot. Add rice, cover and return to a boil. Reduce heat and cook 15 minutes, until water is absorbed. Keep covered, but remove from heat.

3. Fill a large skillet with 1/2 inch water. Stack 2 bamboo steamer baskets on top with lid. Bring water to a boil. Place fish fillets in bottom basket and bok choy in top basket. Cover with lid; steam for 6 to 8 minutes, until fish flakes easily with a fork.

4. While fish and bok choy are cooking, add stock and cornstarch to contents in saucepan; bring to a boil. Cook for 2 minutes, until thickened. Fluff rice. Serve fish and bok choy over rice, spoon sauce on top and garnish with remaining 1/2 cup scallions.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 313, Fat, total (g): 4, chol. (mg): 62, sat. fat (g): 1, carb. (g): 34, fiber (g): 2, pro. (g): 33, sodium (mg): 788, Percent Daily Values are based on a 2,000 calorie diet.