Steamed Sea Bass Roll In a Sesame Ginger Sauce
An inspired dish from the creative chefs at Buddakan.
A few months ago a foodie friend from the Pacific Northwest and author of the sassy blog, Salty Seattle, came to NYC for a visit. We decided to grab a few little snackies with our cocktails at Buddakan and like good little foodies, we both made it a mission to reinvent a few of our samplings that evening. She recently posted her rendition of the edamame dumplings which I’m sure tastes much better than what we had that evening!
And with the madness that is our life right now here in the Big Apple (we finally found a new apartment!), I’ve had less time to savor my last days in our remarkably tiny kitchen. With less than a month before our move-in date, our schedule has only allotted quick and simple meals. So here is my version of Buddakan’s Steamed Sea Bass Roll. Light, fresh and easy.
Ingredients:
| 1 | lb. sea bass, cut into 6 pieces (approx. 2 by 4 in. each pieces) |
| 6 | napa cabbage leaves, tough stems removed and blanched until tender |
| 1 | Tbsp freshly minced ginger |
| 3 | Tbsp pure sesame oil |
| 5 | Tbsp rice wine vinegar |
| 1 | Tbsp soy sauce |
| 1 | Tbsp water |
| scallions, julienned for garnish | |
| carrots, julienned for garnish (optional) | |
| black sesame seeds for garnish |
- Fill a large skillet with water and bring to a boil. Meanwhile, place the blanched napa cabbage leaves side by side on a clean surface. Next, put one piece of sea bass at the stem of each cabbage leaf. Season with salt, pepper, scallions and a drizzle of sesame oil. Starting at the stem, roll the cabbage leaf around the fish. Garnish with julienned carrots (optional). Place sea bass rolls in a bamboo steamer and cook in the skillet until the fish is firm and white (aprrox. 5-7 minutes).
- While the fish is steaming, heat sesame oil and ginger over medium heat for 2 minutes in a small saucepan. Add rice wine vinegar, soy sauce and water. Bring to a simmer and then remove from heat but keep warm.
- Place sea bass rolls on a serving dish and ladle the sesame ginger sauce over the fish. Garnish with sesame seeds and serve immediately.
April 22nd, 2010 at 15:31
Yes first! Beautiful dish Dhale — that sea bass looks to die for. I love that you steamed it in napa cabbage — and the photos, as always, are breath taking! Congrats on finding a new apartment, hopefully it will be equipped with a ginormous kitchen
April 22nd, 2010 at 15:46
Wow that looks so light, healthy and fresh. Hopefully thins will slow down a bit for you to get some well needed R&R.
April 23rd, 2010 at 04:16
Hi
I like your website very much, I also have a special Chinese food website, and could we exchange website link each other?
my website is http://www.chinesefoodfans.com/
Thanks!
April 24th, 2010 at 23:02
I love that you used napa cabbage! Yummy!
April 25th, 2010 at 01:04
yay a new apartment… a new setting! how exciting!
im glad that you could still blog despite the madness you’re in right now…
the pictures are always as stunning as ever… i want to take a bite of this roll right now… i would imagine it to be so scrumptous … and sea bass has always been one of my faves..
April 25th, 2010 at 09:22
Congrats on finding an apartment! I emember how stressful NYC apt. shopping is, so glad for you that it’s done. Hmmm, I don’t think I ever managed to make something this lovely and thoughtful when I was moving!! Looks great!
April 25th, 2010 at 10:12
Beautiful presentation.
April 25th, 2010 at 14:32
seabass sesame and ginger everything I love !! thanks Pierre
May 1st, 2010 at 11:26
Great recipe. I can’t wait to try this. It’s perfect and healthy for spring.
May 5th, 2010 at 10:02
@Joy: My goodness I’ve been swamped and it’s taken me this long to respond to comments :-/ We’re moving in less than two weeks and yes, our new kitchen is bigger… relatively speaking of course. But it’s definitely a step up! I get a real deal oven this time
May 5th, 2010 at 10:04
@TripleScoop: Too bad the much needed R&R came before the madness (we recently came back from Costa Rica)! It’s been a fun challenge to see what meals I can whip up without having all the time in the world to spend in the kitchen. I just miss being able to take more food photos but there is light at the end of the tunnel!
May 5th, 2010 at 10:06
@Nancy: Thanks for dropping by! I’ll definitely check out your blog for some yummy chinese recipes. I currently don’t have any links on my blog but we’re working on having one up in the next few months. I’ll keep you posted!
May 5th, 2010 at 10:10
@Sook: I’m a napa cabbage fan! Especially in kimchi
May 5th, 2010 at 10:11
@Malou: Moving day is in 9 days! I’m so excited for our new home and a new place to decorate. Woo hoo!!! Plus I get an upgrade with a bigger kitchen… still small compared to most but now I get a real adult-sized oven!
May 5th, 2010 at 10:14
@Tasty Trix: Thank you!!! We’re moving in 9 days and we have yet to fill any moving boxes! I like the challenge of whipping up a quick meal but I do miss having more time for my photography. Soon enough!
May 5th, 2010 at 10:15
@Sarah: Thanks so much
May 5th, 2010 at 10:16
@Pierre: Moi aussi! Et je t’en prie
May 5th, 2010 at 10:35
@Heide: Hope you enjoy this recipe! It’s so easy to make and yes, it’s healthy for spring aka bathing suit season around the corner! I need to eat more of this!