Grill-Steamed Striped Bass with Ginger and Scallions
Ingredients
6 (4-oz) pieces Striped bass fillet with skin (1 inch thick)
1 (1-inch) piece Peeled fresh ginger, cut into very thin matchsticks
1 bunch Scallions (white and pale green parts only), cut lengthwise into very thin matchsticks (about 1/2 cup)
3 tablespoons Soy sauce
1 teaspoon Canola oil
Preparation
Pat fillets dry and arrange on squares of foil big enough to fold over and seal around the fish with at least two inches to spare all the way around. Sprinkle ginger and scallions evenly on top of the fish.
Stir the soy sauce and oil together in a small bowl, then drizzle a bit of the mixture over each piece of fish.
Fold and seal the foil packets, flattening the air out of the excess space all around the fish before sealing the final side.
Place the foil packets on a moderately hot grill and cook for about 15 minutes. The packets will puff up as the steam increases inside.
Grill Asian eggplant or zucchini alongside and serve with white rice.