You heard it straight from Jet — cooking a WHOLE fish from head to tail isn’t that intimidating! #ReadyJetCook
Check back for a new episode of #ReadyJetCook every Wednesday at 1pm!
Have you downloaded the new Food Network Kitchen app yet? With up to 25 interactive LIVE classes every week and over 80,000 recipes from your favorite chefs, it’s a kitchen game-changer. Download it today:
Subscribe to Food Network:
Get the recipe:
Steamed Striped Bass with Ginger and Scallions
RECIPE COURTESY OF JET TILA
Total: 40 min
Active: 15 min
Yield: 4 servings
2 to 3 pound whole striped bass, scales, gills, and intestines removed
Salt and white pepper
Nonstick cooking spray, for the pan
4 Chinese black mushrooms, soaked in warm water until soft, sliced thin
2-inch piece ginger, finely sliced like blades of grass
4 baby bok choy, quartered
4 tablespoons (60 ml)water
3 tablespoons (45 ml)thin soy sauce
1 tablespoon (15 ml) chicken bouillon powder
1 tablespoon (15 ml) shaoxing rice cooking wine
2 teaspoons (10 g) sugar
1 teaspoon sesame oil
3 scallions, finely sliced like blades of grass
2 tablespoons (30 ml) sesame oil
2 tablespoons (30 ml) canola oil
For the striped bass: Preheat the oven to 325 degrees F.
Rinse the fish with cold water and pat it dry. Season it with a pinch of salt and pepper.
Spray the bottom of a large heatproof dish with the cooking spray, then place the fish in the dish. Season the fish with salt and white pepper. Scatter the sliced mushrooms in the dish. Sprinkle the sliced ginger over the fish and arrange the baby bok choy pieces around the fish like a frame.
For the sauce: Mix the soy sauce, chicken bouillon powder, Shaoxing rice wine, sugar and sesame oil in a bowl. Pour this mixture over the fish, which will convert to aromatic steam, cooking the fish.
Pull a tight layer of plastic cling wrap over the baking dish and cover tightly with aluminum foil. Place in the preheated oven and bake until the fish reaches an internal temperature of 130 to 135 degrees F, the fish should flake apart gently, and the center should just be turning opaque, 15 to 18 minutes.
For after steaming: Check to see that the fish is done. Place the scallions on top of the fish and replace the foil to retain heat and moisture.
Combine the canola and sesame oils in a small saucepan and heat them to high until just smoking, about 2 minutes. Remove the foil, carefully drizzle the hot oil over the scallions and fish, it will crackle.
Finish by spooning the sauce over the fish.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
Stream full episodes and more :
Like Food Network on Facebook:
Follow Food Network on Instagram:
Follow Food Network on Twitter:
Visit Food Network online: