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Ingredients
- 4 x portions skin-on Chilean sea bass - (6 ounce cut into squares
- 8 ounce fresh shrimp - (U16) heads on preferably
- 2 Tbsp. thinly-julienned peeled ginger
- 2 x vine-ripe tomatoes quartered (or possibly other ripe varietals)
- 1 c. picked cilantro sprigs
- 1 jar umeboshi pickled plums
- 1 Tbsp. Kosher salt
- 1 Tbsp. freshly-cracked white pepper Steamed Rice (see recipe)
Directions
- Have your fishmonger cut the bass into nice, thick squares. With a sharp French knife or possibly boning knife, score the skin side of the fish in a one-inch diagonal pattern.
- The best equipment for steaming this fish is a wok and a large bamboo steamer. Shallow, heat resilient ceramic bowls which fit inside the steamer are perfect. You may have to steam the fish in waves, or possibly you can stack an additional steamer onto the original to create a layered steamer tower. If you don't have heat resistant bowls to serve the fish in, any shallow stainless pan will work and then you just will have to transfer the fish into serving bowls.
- Peel the shrimp, leaving heads intact. Slice shrimp down the middle, beginning at the base of the head and continuing to the beginning of the tail. Remove the vein. Hold the shrimp by the tail and then pull the tail through the slit, going under so the tail stands upright.
- For steaming in individual bowls: Place one piece of lightly salted fish in the center of the bowl. Combine in a stainless steel bowl, 3 to 4 c. of water, julienned ginger, tomato sections, c. of cilantro sprigs, and 4 to 5 umeboshi plums, seeds removed and lightly mashed between your fingers. In each bowl, place two shrimp and ladle two pcs of tomato and about 6 to 8 c. of the liquid around the fish, making sure to get equal amounts of ginger and plum in the bowl. Sprinkle cracked white pepper on top of the fish.
- While you are preparing the bowls, set up wok with water and steamer(s). Turn on heat, bringing it up to full steam. Carefully place bowl(s) in steamer, then cover and cook until fish is done. The cooking time will vary according to the thickness of the fish and the intensity of the steam. An average piece of bass, approximately one-inch thick, will cook in approximately six to seven min. Cautiously remove bowl(s) and garnish with fresh cilantro sprigs. Serve with ample steamed rice.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 4 servings | |
| Calories 61 | |
| Calories from Fat 9 | 15% |
| Total Fat 1.0g | 1% |
| Saturated Fat 0.19g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 86mg | 29% |
| Sodium 1830mg | 76% |
| Potassium 123mg | 4% |
| Total Carbs 0.64g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.03g | 0% |
| Protein 11.59g | 19% |
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