Steamed Sea Bass With Miso
serves 2-4
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6 large Napa cabbage leaves
2 thick sea bass fillets
2 teaspoons miso paste
freshly ground black pepper
prep: 10 minutes
total: 30 minutes
large pot with steamer basket
1. Place a steamer basket over a large pot filled with simmering water. Pull off 6 large leaves from a head of Napa cabbage. Cut off the very bottom part of the stem from each leaf. Rinse the leaves well and place them in the steamer. Steam the leaves until they're soft and pliable.
2. Meanwhile pat each fish fillet very dry. Season both sides with freshly ground black pepper. Coat the top side of the fillet with a thin layer of miso paste.
3. Now, make a package to enclose each fillet: For each one, arrange three steamed cabbage leaves side by side, alternating leaf end and stem end. (Here's a picture of that.) Put a fillet across the center of the three leaves, and fold the leaves over the sea bass fillets to enclose it. (And here's a picture of that.) Put the fillets in the steamer.
4. Increase the heat so the water steadily boils. Steam the fillets until they're barely translucent in the center, 10-15 minutes. Slice the fillets in half and serve with the cabbage leaves.
2. Meanwhile pat each fish fillet very dry. Season both sides with freshly ground black pepper. Coat the top side of the fillet with a thin layer of miso paste.
3. Now, make a package to enclose each fillet: For each one, arrange three steamed cabbage leaves side by side, alternating leaf end and stem end. (Here's a picture of that.) Put a fillet across the center of the three leaves, and fold the leaves over the sea bass fillets to enclose it. (And here's a picture of that.) Put the fillets in the steamer.
4. Increase the heat so the water steadily boils. Steam the fillets until they're barely translucent in the center, 10-15 minutes. Slice the fillets in half and serve with the cabbage leaves.
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