Steamed Striped Bass with Jasmine Rice and Soy Ginger Dressing Recipe

Steamed Striped Bass with Jasmine Rice and Soy Ginger Dressing Recipe

Prep Time

15 minutes

Cook Time

20 minutes

Serves

4 people

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

Ingredients

  • 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

Preparation

  • 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.

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