6 5-ounce portions striped bass, halibut or any flaky white fish
6 1/4-inch-thick slices peeled fresh ginger
1/4 cup minced peeled fresh ginger
1/4 cup chopped garlic
1/4 cup sesame seeds
2 tablespoons grapeseed oil or canola oil
2 tablespoons toasted sesame oil
1/4 cup reduced-sodium soy sauce
2-3 scallions, thinly sliced, for garnish
To prepare fish: Bring 1 to 2 inches of water to a boil in a pot large enough to hold a two-tier bamboo steamer. (If you don’t have a steamer, improvise by setting mugs upside down in a large pot and resting a large heatproof plate on top.) Put a heatproof plate in each of the steamer baskets. Place 3 portions of fish on each plate with a slice of fresh ginger on top. Stack the baskets, cover and set over the boiling water. Steam the fish for 7 minutes per inch of thickness.
To prepare sauce: Meanwhile, combine minced ginger, garlic and sesame seeds in a small bowl. Heat grapeseed (or canola) oil in a medium skillet over medium-high heat. Add the ginger mixture and cook, stirring, until fragrant, 1 minute. Add sesame oil; allow the mixture to get hot. Add soy sauce (be careful, it will splatter a bit) and cook for 1 minute more.
Transfer the fish to a deep platter. Discard the ginger slices. Pour the sauce over the fish and garnish with scallions.
Makes 6 servings
- Per serving
- 310 calories
- 16 g fat (1 g sat
- 6 g mono)
- 45 mg cholesterol
- 4 g carbohydrate
- 31 g protein
- 1 g fiber
- 444 mg sodium
- 674 mg potassium.