Asian-Style Sea Bass
- Total Time
Sea bass—with its silvery blue-green skin, few bones, and lean white flesh—is a much sought-after fish.
uncooked branzino (sea bass) fillet(s)1 pound(s), cut into 4 pieces
uncooked scallion(s)1 cup(s), thinly sliced (about 3 scallions)
low sodium soy sauce2 Tbsp, divided
ginger root1 Tbsp, fresh, minced
sesame oil2 Tbsp
cooked white rice2 cup(s)
- Cut out a 12 x 18-inch rectangle of foil. Put the sea bass fillets on the foil; top with the scallions, 1 Tbsp of the soy sauce, the ginger, and oil. Fold the foil into a packet, making a tight seal.
- Bring 1 inch of water to a boil in a large skillet. Add the packet to the water; reduce the heat, cover tightly, and cook about 10 minutes. Open the packet and check the fish; it should be just opaque in the center. If the fish is not fully cooked, reseal the packet and return it to skillet until cooked through. Serve, drizzled with the remaining 1 Tbsp soy sauce, any juices, and the rice. Yields 1 fillet and 1/2 cup of rice per serving.