RECIPE: Steamed Striped Bass with Ginger and Scallion

For about $12, you have fresh steamed fish at home.

Morgan Ong
Morgan Ong  




You’ll need a dish wide enough to accommodate the length of the fish. You can use your biggest wok or a deep wide skillet. A cover is required for steaming.


To rig up a steamer, you must create a platform that raises the dish slightly above the simmering water. If you don’t have a steaming holder that fits in a wok, here are some ways to create a device that will elevate the food. Set them in the bottom of the wok or skillet.


* Make a ring out of a tunafish can. Or use biscuit cutters or cookie cutters.


* Fill 2 ramekins or Asian tea cups with water to prevent them from moving.


* Criss cross 4 chopsticks across the sides of a wok to make a raised grid.


A slight gelatinous texture of the meat near the bone means the fish is very fresh.


2- to 2½-pound striped bass, head on, bones in


2 tablespoons sherry or brandy

1 teaspoon salt

2 tablespoons soy sauce

Pinch sugar

1-inch knob ginger, scraped and shredded

2 teaspoons minced garlic


3 green onions (scallions), shredded, white and light green parts

About 10 sprigs cilantro


3 tablespoons oil


1. Rinse fish and pat dry with paper towels.

2. Mix brandy, salt, oil, soy sauce, sugar, ginger and garlic in a cup.

3. Set fish on  platter; pour over with marinade and let rest 20 minutes.

4. Steam fish over boiling water, covered, and with heat heat high, 12 to 15 minutes. Remove platter from steamer.

5. Top fish with green onion and cilantro. Boil 3 tablespoons oil (may microwave) and pour over fish. Serve immediately.