Steamed Striped Bass with Ginger & Scallions

Delicately light steamed striped bass with ginger and scallion is a welcome respite from elaborate holiday meals.

We are all admirers of the holiday tradition of the Feast of the Seven Fishes, with its festive reminder that the flavors of the sea are satisfying not just in summer, but also through the depths of winter. Thinking forward to the many weeks of winter after the holidays, six Pittsburgh chefs took us on a deep dive into seafood-powered dishes that will brighten the season of chill and gloom with their memorable flavors. In keeping with this issue’s focus on Lake Erie wines, TABLE Magazine’s wine expert Adam Knoerzer pairs each dish with wine from the region.

Roger Li’s recipe impresses first with its sheer simplicity, and then with its bright, delicious flavor. In the steaming process, ginger and scallion subtly infuse the fish with their unique personalities. After steaming, a dose of hot soybean oil over more ginger and scallion atop the fish brings out even more flavor. The lightness and purity of this dish are a welcome respite from the elaborate meals of the holiday season.

STEAMED STRIPED BASS WITH GINGER & SCALLIONS RECIPE

INGREDIENTS

1 fresh striped bass, approximately 2 lb

½ cup ginger, peeled and finely julienned

½ cup scallions, finely julienned

2 tbsp rice wine

1 cup soybean oil

½ cup red bell pepper, finely julienned

¼ cup soy sauce

INSTRUCTIONS

1. Scale and gut fresh bass and stuff with half of the ginger and scallion.

2. Rub the outside with rice wine and soybean oil.

3. Steam the fish on a plate for 12 minutes per pound.

4. Once steamed, top with julienned ginger, scallion, and red bell pepper, and drizzle with soy sauce.

5. Heat soybean oil until shimmering and pour over the fish to extract ginger and scallion flavors.

6. Serve immediately. Salt and pepper to taste. Lemon or lime if you wish.

Suggested Wine Pairing

Mazza Pinot Grigio: The delicately-flavored preparation of the fish calls for something with an equal lightness of touch. This Pinot Grigio's crisp orchard fruit flavors and dry finish are a clear choice.

RECIPE BY CHEF ROGER LI, THE PARLOR DIM SUM / STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE

TRY THESE OTHER WINTER SEAFOOD RECIPES:

Grilled Pumpkin Swordfish with Aleppo Pepper Oscar

Sopa de Mariscos

Seared Salmon with Borscht Risotto & Horseradish Crème Fraîche

Cod & Potato Chowder with Coconut Milk, Lime & Cilantro

Roasted Oysters with Cornbread, Leek & Banana Pepper Crumble