Steamed Sea Bass - Feast Your Eyes

by Nanette Maxim, Posted Jul 6th 2010 @ 10:00AM

steamed sea bass Photo: peekandeat, Flickr

Go fish! That's what blogger Julie of peekandeat did with her partner to celebrate an anniversary, taking off from Sheepshead Bay, Brooklyn, into the Long Island Sound in search of black sea bass. The result, after a day spent with rod and reel, and a Chinese-inspired recipe from the Cooking Channel's Ching-He Huang, is black sea bass stuffed and topped with slivered ginger, scallions and shiitake mushrooms. Steamed with Shiaoxing rice wine, and served with a hot beer-and-ginger lime sauce, the bass was, Julie says, "soft and moist, its sweetness enhanced by the zesty, hoppy sauce."
Black sea bass is also a sustainable choice, which sweetens this meal even more.

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Filed Under: Feast Your Eyes
Tags: asian food, AsianFood, bass, fish, steamed fish

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Reader comments (Page 1 of 1)

8-29-2010 @11:06PM Anthony W. said... A chinese neighbor across the street where I grew up used to make it. Except after steaming he topped it with very hot oil, that made the skin crispy then added the same toppings. Delicious!
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