Steamed Striped Bass with Jasmine Rice and Soy Ginger Dressing Recipe. Chef Christopher Lee prepares farm-raised striped bass Asian-style by steaming it, then drizzling with a soy ginger dressing. Serve over fragrant jasmine rice.
Recipe courtesy of McCormick
- JASMINE RICE:
- 1 cup jasmine rice
- 2 cups water
- 1 teaspoon McCormick® Gourmet Collection Orange Peel, Valencia, minced
- 1 leaf McCormick® Gourmet Collection Turkish Bay Leaves
- Pinch McCormick® Gourmet Collection Cardamom, Ground
- STRIPED BASS WITH SOY GINGER DRESSING:
- 4 farm-raised striped bass fillets (5 ounces each)
- 1/2 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
- 1/8 teaspoon McCormick® Gourmet Collection Red Pepper, Ground Cayenne
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 green onions, thinly sliced
- 2 tablespoons lime juice
- 2 teaspoons sesame oil
- 2 teaspoons McCormick® Gourmet Collection Sesame Seed, Toasted
- 3/4 teaspoon McCormick® Gourmet Collection Ginger, Ground
- 1 For the Rice, rinse rice 3 times with cold water or until water is clear. Drain. Place rice in medium saucepan. Add 2 cups water, orange peel, bay leaf and cardamom. Bring to boil on medium heat. Reduce heat to low; cover and simmer 15 to 18 minutes or until water is absorbed and rice is tender. Remove bay leaf before serving.
- 2 For the Striped Bass, place a bamboo steamer or steamer basket over water in a large saucepot or wok. Bring to boil on high heat. Season bass fillets with sea salt and red pepper. Place fish in steamer. Cover. Cook 4 to 5 minutes for a 1-inch thick fillet or until fish flakes easily with a fork. (Cook 1 minute longer for each additional 1/2-inch of thickness.)
- 3 Meanwhile, mix honey, soy sauce, green onions, lime juice, sesame oil, sesame seed and ginger in medium bowl. Set aside.
- 4 To serve, spoon rice onto center of each plate. Arrange fish over rice. Spoon Soy Ginger Dressing over top. Serve immediately.
- 5 TIP: Prepare as directed, using center-cut salmon fillets in place of the striped bass fillets.
- 6 This recipe was created by Christopher Lee, Executive Chef at New York's Aureole restaurant, for the McCormick® Gourmet Collection.