I just came across this once again and remembered that I wanted to try it. I'm posting it so that I'll remember to do so. I do question the smoking hot oil part a bit though.
- 4 (6 ounce) skinless sea bass fillets (or any similar type fish about 6 oz each)
- sea salt
- 1 pinch cayenne pepper
- 1⁄4 cup fresh ginger, cut into thin strips
- 1 cup finely sliced shiitake mushroom
- 2 tablespoons chopped fresh cilantro
- 4 green onions, sliced diagonally
- 2 tablespoons sesame oil (regular or chile-infused)
- 1⁄2 cup soy sauce
- Bring water to a boil under a metal or bamboo steamer.
- Sprinkle sea bass with salt, black pepper, and cayenne; place on a piece of parchment paper inside steamer.
- Top with ginger and shiitakes, cover and steam 15 minutes.
- Remove fish and place on a plate. Sprinkle cilantro and green onions on fish; drizzle with juices from parchment.
- In a small sauté pan, heat oil over medium heat for 1 to 2 minutes or until smoking. Pour some oil over each fillet to wilt cilantro and green onions.
- Drizzle plates with soy sauce.
I made this for Mother's Day this weekend and it was delicious! I omitted the cilantro however. Everyone thought it was fabulous! Fish was done to perfection. The mushrooms and green onion really enhanced the flavor of the fish. Unfortunately, I missed taking photos of it as I was consumed with getting the rest of the food on the table and served. Made for Honor Thy Mother - Diabetic tag.
Loved it! The flavors are so fresh and clean tasting! I did change something a bit.....I heated the sesame oil (added some Mongolian fire oil). Once it started smoking, I poured it over the green onions and cilantro, which I had placed in a small bowl. Then I topped the fish. This wilted the green onions and cilantro, but left the fish alone. I thought this was fabulous! Thanks for sharing. Made for Photo Tag!
This was really good. I halved the recipe for just my husband and myself, left out the cayenne pepper because of my husband's stomach issues. I also left out the salt because with 1/2 cup of soy sauce at the end of recipe I felt it didn't need any more sodium. The black pepper in step two wasn't listed in the ingredients...I just did a few grounds over the fish to our taste. I did lower the amount of soy sauce, 1/2 cup is way too much (I halved the recipe and 1/4 Cup is still too much, I used about 2 T. of the soy sauce). The 'smoking oil' is a nice touch and I've done that before in similar recipes...it wilts the cilantro and adds great flavor, however, I used half sesame oil and half peanut oil....a little sesame oil goes a long, long way! Thanks for the recipe Annacia!