Sunday, September 12, 2010

Tonight's Dinner - Local Asian Style Striped Bass in Bamboo Steamer over Coconut Green Rice and Toasted Coconut Flakes

A local fisherman told me that the reason his striped bass looks so appetizing at the market is because he bleeds the fish immediately after catching them. By cutting them behind the gills he is able to drain the blood and the result is a flesh that is beautifully clean and translucent. Tonight I decided to make an asian inspired sauce that would top this striped bass in the bamboo steamer.

Asian Sauce

What you need:
Serves 4
1 Small Red Onion cut into a Small Dice
1 Green Pepper cut into a Small Dice
Handful of Cilantro
3 Long and Skinny Sweet Red Peppers cut into a Small Dice
Tablespoon of Soy Sauce
1 Tablespoon Ginger Minced
1 Tablespoon Honey
Asian Chili Paste (to taste)
Olive Oil

In a small sauce pan heat olive oil and add ginger, onion, and peppers. Cook over medium heat for 10 minutes stirring every minute or so. Remove from heat. Add in soy, asian chili paste, cilantro and honey then stir. Transfer to a 1 cup (or regular sized) food processor and pulse until mixed well but not fully ground. Set aside.

Steamed Local Striped Bass
What you need:

4 Striped Bass Fillets
1 Lemon Sliced
Salt and Pepper

If you have a bamboo steamer I would recommend using it for this recipe as the bamboo helps to absorb excess moisture and retains heat.

Add 2 cups of water to a large sauté pan or wok and fit steamer on top over high heat. Add in lemon slices. Season fish with salt and pepper.
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Add fish and top with Asian sauce and steam for about 10 minutes (time will vary depending on the thickness of the fish).

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Served over green, or sushi rice with toasted coconut flakes. For extra coconut flavor, add in a can of coconut milk once rice is cooked and stir.

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