Steamed Bass
Aromatic whole striped bass cooked in a clay pot with leek, anise, carrots, potatoes, shiitake mushrooms, and a white wine-mirin-soy sauce.
JapaneseSeafoodIntermediate40 minBy Northstar
Ingredients
Servings
2
- 1 0.5 lb whole striped bass, cleaned
- 0.5 each leek, cut in long strips
- 0.5 cup anise bulb, sliced
- 2 each carrots, sliced
- 4 each white potatoes, cut in 3/4-inch pieces
- 2 each large shiitake mushrooms
- 1 few sprigs of parsley
- 0.5 cup white wine
- 2 tbsp mirin
- 1 tbsp soy sauce
- 0.3 tsp roasted sesame oil
- 0.3 cup water
- 1 tsp salt
Instructions
- 1
Soak a clay pot in water for 15 minutes.
- 2
Rub the fish with salt and lay some leek strips and parsley sprigs inside it.
- 3
Put the carrots on the bottom of the clay pot, then the fish, surrounded by anise, leeks, and mushrooms.
- 4
Place the potatoes on top.
- 5
Mix together the white wine, mirin, soy sauce, sesame oil, and water. Pour over the potatoes.
- 6
Cover the clay pot and place it in a cold oven.
- 7
Bake at 450°F. After 30 minutes, check if the fish is ready.
Tags
seafoodasian-inspiredbassseafood-recipesclay-pot