• 2servings
  • 25minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB1, B9
MineralsCopper, Natrium, Fluorine, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. One 1 1/2-pound whole striped bass or branzino , head on

  2. Sea salt

  3. Freshly ground white pepper

  4. One 1/2-inch piece fresh ginger, peeled and julienned

  5. 4 large shiitake mushrooms , sliced

  6. 1/2 cup fresh wild mushrooms, sliced ( oyster and shitake)

  7. 4 tablespoons Shaohsing rice wine or dry sherry

  8. 2 scallions, sliced lengthways into 3-inch long pieces and julienned

  9. Steamed jasmine rice , for serving

Instructions Jump to Ingredients ↑

  1. Fill a wok three-quarters of the way up with water and place over high heat. Bring the water to a simmer .

  2. Place the fish on a plate. Cut 5 or 6 slits into the skin on both sides. Sprinkle the fish with salt and ground white pepper.

  3. Place a few pieces of ginger into the slits of the fish , and then stuff the cavity with the remaining ginger and the shiitake mushrooms. Pour the rice wine over the fish, place the fish in a bamboo steamer and close the lid.

  4. Place the steamer over the simmering water in the wok and steam until the fish is cooked and the flesh flakes apart with a fork, 10 to 12 minutes.

  5. After 10 minutes, sprinkle the scallions and sliced wild mushrooms on top of the fish and steam for 2 minutes more before serving. Serve immediately with the rice.

  6. Cook's Note: Also pairs well with a side of stir-fried vegetables such as bok choy or kai lan.


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