Recipe by A la Carte
I'm not sure where I got this from, but I think it might be from BBC Good Food Magazine. Not sure. Anyway, it's easy but totally impressive if you're having a small dinner party, or just a romantic dinner.
Top Review by Dr. Jenny
I saw this recipe on Epicurious and it was credited as being in the April 2003 Bon Appetit. The only difference is that the one I printed called for 3/4 cup sake and 3/4 clam juice, versus 1 cup of each. It also did not call for the butter and brown sugar mixed in with the cilantro at the end. All other ingredients and directions were the same. I had a lot of difficulty with the preparation of this dish. Our sake/clam juice concoction boiled so quickly that it all evaporated and burned the pan and we had to start again. Luckily, it did not affect the flavor of the fish which had only been briefly steaming at that point. We did better watching the boiling process closely on the second try. Despite our original difficulites making the dish, the fish turned out nice and we enjoyed the flavor of it. For those watching calories, I think the omission of the brown sugar and butter is fine, and in step 6, you would just mix in the cilantro to other juices in the skillet.
- 1 cup uncooked medium grain rice
- 1 cup sake
- 1 cup bottled clam juice
- 1 tablespoon minced peeled ginger
- 1 garlic clove, flattened
- 20 ounces 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 tablespoons butter
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. Add the brown sugar and butter and reduce slightly.
- Spoon rice onto plates. Top with fish, juices from skillet, and sesame seeds.