Steamed Whole Bass

Steamed Whole Bass

Course Entree
Keyword bass, steamed
Servings 4 servings
Calories 370kcal

Equipment

  • Steamer or steam tray

Ingredients

  • 1.5 lb striped bass or golden pompano
  • 3 tbsp ginger root
  • 2 scallions medium
  • ¼ cup cilantro
  • 6 tbsp olive oil extra virgin
  • ¼ cup water
  • ¼ tsp salt kosher coarse
  • ¾ tsp sugar
  • ¼ cup soy sauce lower sodium variety
  • ¼ tsp white pepper ground

Instructions

  • Clean the fish removing scales and guts. DO NOT SEASON before steaming.
  • Steam the fish in your steamer (I use a wok with a bamboo steamer) for 9 minutes or so. The meat should be opaque to the bone, but the bone slightly translucent. If the bone is cooked, the meat is overdone.
  • Place fish on a serving plate.
  • Spread half the ginger, the green portion of the scallion, and the cilantro over the fish.
  • In a saucepan heat 2 tbsp of oil and half of the ginger until ginger begins to sizzle.
  • Add the water, salt, sugar, soy sauce, and white pepper and heat until simmering.
  • When simmering, add the rest of the oil and the white portion of the scallion. Stir until it begins to sizzle again.

SERVING

  • Spoon the mixture over the fish and serve.

Nutrition

Nutrition Facts
Steamed Whole Bass
Amount Per Serving (237 g)
Calories 370 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 4g25%
Sodium 940mg41%
Potassium 480mg14%
Carbohydrates 4g1%
Sugar 2g2%
Protein 32g64%
Calcium 33mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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