Recipe by A la Carte
I found this recipe a long time ago, and have since made it so many times. It is very quick but it's pretty impressive tasting, considering how easy it is. It's not too colorful, so I'd pretty up the plate with some bright colored veggies, or a basil/cilantro infused oil.
- 1 cup uncooked medium grain rice
- 1 cup sake
- 1 cup bottled clam juice
- 1 tablespoon minced peeled ginger
- 1 clove garlic, 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
- 2 tablespoons brown sugar
- 2 teaspoons butter
- 2 tablespoons creme fraiche
Directions See How It's Made
- 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; and minced garlic, 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.
- Stir in a pat of crème fraise.
- Add the brown sugar and butter and reduce slightly.
- Spoon rice onto plates.
- Top with fish, juices from skillet, and sesame seeds.