Delicious fish and all the bass puns you can think of? Win-win!
- 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.