Asian Sea Bass

Hyuk hyuk hyuk.

• Ingre­di­ents:
• 1 lb. sea bass fil­lets, cut into 4 pieces
• 6 scal­lions, thin­ly sliced
• 1 tbsp. minced, peeled fresh ginger
• 2 tbsp. soy sauce
• 2 tsp. dark sesame oil
• 1 cup cooked white rice

Place the sea bass in a sin­gle lay­er in the cen­ter of an 18–12 inch piece of heavy duty foil. Sprin­kle with the scal­lions, gin­ger, 1 tsp. soy sauce, and the oil. Make a pack­et by bring­ing the sides of the foil up to meet in the cen­ter and fold­ing over the edges, then fold­ing the ends togeth­er. Allow­ing room for the pack­et to expand, crimp the edges.

In a large skil­let, bring 1 inch of water to a boil. Place the pack­et in the skil­let; reduce heat and steam, tight­ly cov­ered, about 10 min­utes. Open the pack­et care­ful­ly when test­ing the done­ness, as steam will escape.

With a slot­ted spat­u­la, trans­fer the fil­lets and scal­lions to a plat­ter. Pour any cook­ing juices and the remain­ing soy sauce over the fil­lets. Gar­nish with the remain­ing scal­lions and serve with rice.