Sake-Steamed Sea Bass with Ginger and Green Onions

Ingredients

• 0.8 cup bottled clam juice 
• 3 tablespoons cilantro leaves fresh chopped
• 1  garlic clove 
• 1 tablespoon ginger minced peeled
• 2 large spring onion chopped
• 1 teaspoon sesame oil 
• 1 cup rice medium-grain uncooked
• 0.8 cup rice wine 
• 20 ounce sea bass fillets 
• 2 teaspoons sesame seed toasted
• 4 teaspoons soya sauce 

Equipment

• frying pan

Directions

1. Cook rice according to package directions.
2. Meanwhile, combine sake and next 3 ingredients in large skillet deep enough to hold steamer rack. Bring liquid to boil. Reduce heat; simmer 5 minutes. Arrange fish on rack; sprinkle with salt and pepper.
3. Place rack in skillet. Top fish with onions; drizzle with soy sauce and sesame oil. Cover skillet; steam fish until opaque in center, about 5 minutes.
4. Remove steamer rack.
5. Mix cilantro into juices in skillet. Spoon rice onto plates. Top with fish, juices from skillet, and sesame seeds.
6. Per serving: calories, 367; total fat, 5 g; saturated fat, 1 g; cholesterol, 62 mg; fiber, 1 g
7. Bon Appétit