Don’t you love steamed fish at Chinese restaurants? I don’t have a steamer, but you can easily steam fish in the microwave! It’s surprisingly good and super easy.
I’ve used Chilean Sea Bass in this case (purchased from Whole Foods Market, who only sells MSC certified sustainable Chilean Sea Bass).
Lay the filets out in a microwave safe bowl. Cover with sliced ginger, scallions, and fermented black bean sauce (see picture below for approximate amounts).
Cover and cook on high. I find that 5-7 minutes is enough to cook the Chilean sea bass. Be careful when removing the cover. The steam coming out is very hot!
Add soy sauce to taste and serve!
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Whoa, sustainable chilean sea bass?
Ooh, I’ll have to try this. My mom used to do something similar with orange roughy, and then she’d add the scallions and ginger on top of the microwaved fillets and pour really, really hot oil on top to finish it off.
My husband and I have been cooking a version of this from Nobu’s first cookbook for years. Try this for a slight variation: http://www.nytimes.com/2001/10/17/dining/the-chef-nobu-matsuhisa.html