Steamed Asian Sea Bass

Steaming fish is a simple way to bring out its best flavour. If sea bass or halibut isn’t within your budget, try salmon, which also goes well with this hoisin sauce. If you develop a taste for steamed food, purchase a steamer for vegetables, meats or fish.

1. Use a steamer over 2 inches of water or create a makeshift steamer. Fill a large pot with 2 inches of water and set a rack to fit in the pan.

2. Combine the stock, soy sauce, hoisin sauce, oil, ginger and garlic and place in a bowl small enough to fit on the steamer. Add the fish. Cover, bring the water to a boil, then simmer, covered, on medium heat for about 10 minutes per inch of fish. Garnish with green onions and cilantro.

1 1/2 lb sea bass fillet or halibut, unendangered species

1/4 cup fish or chicken stock
2 Tbsp low-sodium soy sauce
1 Tbsp hoisin sauce
2 tsp sesame oil
1 Tbsp chopped fresh ginger
2 tsp chopped garlic

3 Tbsp chopped green onions, whole onion
2 Tbsp chopped cilantro or parsley

Nutritional Analysis per Serving

Calories 201
Protein 32 g
Fat 6 g
Saturated Fat 1.3 g
Carbohydrates 3.7 g
Cholesterol 70 mg
Sodium 490 mg
Fiber 0.8 g

Endangered species: Chilean sea bass, swordfish, orange roughy and caviar have all been over-fished, over-sold and over-eaten. Opt for other species when you can.

Serves 4