Ginger-Scallion Sea Bass with Bok Choy and Snap Peas
This easy recipe for a light, healthful meal takes advantage of Breville’s Steam Zone, which features independently controlled steam zones to prepare a variety of foods simultaneously. The handy Sync Finish function ensures that each dish is done at the same time. If you don’t have a Steam Zone, you can prepare this recipe using two stove-top steamers, starting the vegetables about 10 minutes after you begin steaming the fish.
Ingredients:
- 2 green onions, white and light green portions
- 2-inch (5-cm) piece of fresh ginger, peeled and grated
- 3 garlic cloves, minced
- 1/4 cup (2 fl. oz./60 ml) soy sauce
- 1/4 cup (2 fl. oz./60 ml) rice vinegar
- 2 Tbs. Asian sesame oil, plus more for drizzling
- Kosher salt
- 2 sea bass filets, each about 1/2 lb. (250 g)
- 3 baby bok choy, halved lengthwise
- 1/4 lb. (250 g) sugar snap peas, trimmed and cut in half on a diagonal
- Sesame seeds for garnish
Directions:
Mince one of the green onions cut the other into thin slices on a diagonal. Set aside separately.
In a small bowl, stir together the ginger, garlic, minced green onion, soy sauce, rice vinegar, sesame oil and a pinch of salt. Place the fish in a sealable plastic bag and pour in the marinade. Seal and refrigerate for at least 30 minutes and up to 2 hours.
Remove the fish from the marinade, allowing any excess marinade to drip off. Place the fish in one basket of a Breville Steam Zone and top with the sliced green onions. Place the bok choy and snap peas in the other basket. Following the manufacturer’s instructions, set the Steam Zone to steam the fish on low for 16 minutes and the vegetables on high for 6 minutes, choosing the Sync Finish option so that they will finish cooking at the same time. Start the Steam Zone.
When the Steam Zone has finished, you should be able to pierce the fish easily with a small knife and the vegetables should be crisp-tender. If necessary, continue steaming in 1- to 2-minute increments until the desired doneness is reached.
Divide the fish and vegetables between plates. Season with salt and drizzle the vegetables with a little sesame oil. Garnish with sesame seeds and serve immediately. Serves 2.
Williams Sonoma Test Kitchen