Steamed Sea Bass Roll In a Sesame Ginger Sauce

DSC 0042 2 499x334 Steamed Sea Bass Roll In a Sesame Ginger Sauce

An inspired dish from the creative chefs at Buddakan.

DSC 0025 2 499x334 Steamed Sea Bass Roll In a Sesame Ginger Sauce
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!

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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.
DSC 0035 2 499x334 Steamed Sea Bass Roll In a Sesame Ginger Sauce

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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