Recipe information
Yield
4 Servings
Ingredients
1
cup uncooked medium-grain rice
3
/4 cup sake
3
/4 cup bottled clam juice
1
tablespoon minced peeled ginger
1
garlic clove, flattened
4
5-ounce sea bass fillets
2
large green onions, chopped
4
teaspoons soy sauce
1
teaspoon oriental sesame oil
3
tablespoons chopped fresh cilantro
2
teaspoons sesame seeds, toasted
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Preparation
Step 1
Cook rice according to package directions.
Step 2
Meanwhile, combine sake and next 3 ingredients in large skillet deep enough to hold steamer rack. Bring liquid to boil. Reduce heat; simmer 5 minutes. Arrange fish on rack; sprinkle with salt and pepper. Place rack in skillet. Top fish with onions; drizzle with soy sauce and sesame oil. Cover skillet; steam fish until opaque in center, about 5 minutes. Remove steamer rack. Mix cilantro into juices in skillet. Spoon rice onto plates. Top with fish, juices from skillet, and sesame seeds.
Nutrition Per Serving
One serving contains the following: Calories (kcal) 367 Fat (g) 5 Saturated Fat (g) 1 Cholesterol (mg) 62 Fiber (g) 1