Sake-steamed sea bass
Wed, October 08 2008
Ingredients:
• 1 cup uncooked medium-grain rice
• 3/4 cup sake
• 3/4 cup bottled clam juice
• 1 tablespoon minced peeled ginger
• 1 garlic clove, flattened
• 4 5-ounce sea bass fillets
• 2 large green onions, chopped
• 4 teaspoons soy sauce
• 1 teaspoon oriental sesame oil
• 3 tablespoons chopped fresh cilantro
• 2 teaspoons sesame seeds, toasted
Preparation:
Cook rice according to package directions.
Meanwhile, combine sake and next 3 ingredients in large skillet deep enough to hold steamer rack. Bring liquid to boil. Reduce heat; simmer 5 minutes.
Arrange fish on rack; sprinkle with salt and pepper. Place rack in skillet.
Top fish with onions; drizzle with soy sauce and sesame oil. Cover skillet; steam fish until opaque in center, about 5 minutes. Remove steamer rack. Mix cilantro into juices in skillet. Spoon rice onto plates.
Top with fish, juices from skillet, and sesame seeds.
Cook rice according to package directions.
Meanwhile, combine sake and next 3 ingredients in large skillet deep enough to hold steamer rack. Bring liquid to boil. Reduce heat; simmer 5 minutes.
Arrange fish on rack; sprinkle with salt and pepper. Place rack in skillet.
Top fish with onions; drizzle with soy sauce and sesame oil. Cover skillet; steam fish until opaque in center, about 5 minutes. Remove steamer rack. Mix cilantro into juices in skillet. Spoon rice onto plates.
Top with fish, juices from skillet, and sesame seeds.
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