Steamed Striped Bass with Ginger and Scallions

Ingredients

• Soy sauce

  Regular sodium, Shoyu

  3 tbsp or 48g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tsp or 5g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Bass

  Fish, fresh water, mixed species, raw

  24 oz or 680g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Fresh cilantro

  Coriander leaves, raw

  3 tbsp or 3g

• White rice

  Long-grain, regular, raw, enriched

  ½ cup or 93g

Directions

1. PREPARATION: Cook rice according to package directions. Peel ginger and cut into very thin matchsticks. Cut scallions lengthwise into very thin matchsticks (1/2 cup).
2. Arrange a steamer rack or an inverted pie plate in a deep 12-inch skillet and add 3 cups water to skillet. Cover skillet and bring water to a boil.
3. Pat fillets dry and arrange on a heatproof plate that will fit into skillet with 1 inch clearance around plate. Sprinkle ginger and 1/4 cup scallions evenly on top of fish. Stir together soy sauce and oil in a small bowl and drizzle evenly over fillets. Carefully transfer plate with fish to rack in skillet and cover tightly, then steam over moderately high heat until fish is just cooked through, 15 to 20 minutes. Carefully remove plate from skillet and sprinkle with remaining 1/4 cup scallions. Serve with rice.

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