Steamed Wild Sea Bass...Steamed Wild Sea Bass with Turmeric-Ginger Infusion

A refined, heart-healthy dish featuring delicate sea bass steamed over a medicinal aromatic broth, paired with smoky charred bok choy and earthy shiitake mushrooms.

Ingredients

Cooking Instructions

1. 01

   In a steamer pot, combine 2 cups of water with the kombu, half of the ginger, and all of the turmeric. Bring to a simmer for 10 minutes to extract the aromatics.

2. 02

   Season the sea bass fillets with a pinch of sea salt. Place the fish in the steamer basket, topping each fillet with the remaining julienned ginger.

3. 03

   Steam the fish over the aromatic broth for 7-9 minutes, or until the flesh is opaque and flakes easily with a fork.

4. 04

   While the fish steams, heat olive oil in a cast-iron skillet over high heat. Sear the bok choy cut-side down until deeply charred, about 2 minutes, then flip and cook for 1 more minute.

5. 05

   In the same skillet, quickly sauté the shiitake mushrooms until tender and golden.

6. 06

   Whisk together the coconut aminos, lime juice, and a tablespoon of the steaming liquid to create a light umami dressing.

7. 07

   To serve, place two halves of charred bok choy on each plate, top with the sea bass and mushrooms, and drizzle with the citrus-amino dressing. Garnish with micro cilantro.