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
  1. 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).
  2. 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.
  3. Place sea bass rolls on a serving dish and ladle the sesame ginger sauce over the fish. Garnish with sesame seeds and serve immediately.

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