Minimal preparation -- great result; the steamed ginger and green onions flavour does extremely well with the striped bass. Great with steamed rice.
Ingredients: 6 pieces (125 g) striped bass fillets with skin, 2.5 cm thick
1 piece (5 mm) peeled fresh ginger, cut into very thin matchsticks
1 bunch scallions, white and pale parts only, sliced lengthwise into very thin matchsticks (1/2 cup)
3 tablespoons soy sauce
2 tablespoons olive oil
1 teaspoon canola oil
fresh cilantro leaves
Directions: 1. Arrange a steamer rack or an inverted pie plate in a deep 30 cm skillet and add 3 cups of water to the skillet. Cover and bring water to boil.
2. Pat fillets dry and arrange on an ovenproof plate that will fit into skillet. Sprinkle ginger and 1/4 cup scallions evenly on top of fish. Stir together soy sauce and oil in a small bowl and drizzle evenly over fillets. Carefully transfer the plate with fish to rack in skillet and cover tightly. Steam over moderately high heat until fish is just cooked through, 15-20 minutes. Carefully remove plate from skillet and sprinkle with remaining 1/4 cup scallions and cilantro leaves.
Serve with steamed white rice.
Each serving contains about 135 Calories and 4 grams Fat