Steamed Sea Bass, Lemony Veggie Coins, Sushi Rice

🐟 🍋 🥒 🍚

This dish is a breath of fresh air. The steamed Chilean sea bass here offers a unique, delicate texture and flavor compared to my pan-seared versions. When steamed, the fish remains incredibly moist and tender, as the gentle cooking method preserves its subtle clean flavors and soft flakes.

Paired with a lovely medley of thinly sliced radish, yellow squash, and cucumber in a light lemony dressing, this dish is a bright refreshing springtime star, and it will continue to shine all the way through summer. ☀️

Steamed Sea Bass with Lemony Veggie Coins Recipe

Lemony Veggie Coins

• radish
• yellow squash
• english cucumber
• flaky sea salt
• lemon juice

Thinly slice radish, squash, and cucumber with a mandoline. Place in a bowl and season with salt and lemon juice. Set aside while cooking the fish.

Steamed Sea Bass

• 5 – 6 oz. chilean sea bass fillet(s)
• flaky sea salt

Let fish come to close to room temp.

Put a couple lemon slices, a splash of dry white wine, and a few fresh herb sprigs (I used parsley and a scallion) in the bottom of a pot. Place steamer basket inside and fill with water to just below the bottom of the basket. Bring water to a boil.

Dry the fish with paper towels and season with salt. Cover and steam for 12 minutes or until the flesh is hot and flakes easily when touched.

To Plate

• good tasting olive oil
• scallions, thinly sliced
• fresh ground black pepper
• seasoned sushi rice (recipe here)

Toss the radish, squash, and cucumber mixture with a drizzle of olive oil. Arrange vegetables in an overlapping fashion on a plate. Sprinkle with scallions. Carefully lift fish from steamer and place on top of the salad. Drizzle fish with a bit of olive oil and a few grinds of pepper.

Use an ice cream scoop to serve warm sushi rice in a ramekin on the side.

Garnish

• lemon
• radish sprouts
• edible flowers

Serve with extra lemon on the side. Radish sprouts and edible flowers make a nice finishing touch, if available.