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Ingredients
1 pound Napa cabbage or bok choy, shredded (about 8 cups)
¼ cup peeled and slivered fresh ginger
1 pound skinned striped bass fillet, ½-inch thick
¼ cup water
1 teaspoon cornstarch
4 scallions, trimmed, white and green parts thinly sliced
2 tablespoons tamari soy sauce
4 teaspoons mirin (sweetened rice wine)
4 teaspoons rice wine vinegar
4 cloves garlic, smashed, peeled and minced
1 tablespoon peeled and grated ginger
2 teaspoons dark sesame oil
1 teaspoon chili oil
Nutritional analysis per serving (4 servings)
8 grams carbs; 91 milligrams cholesterol; 188 calories; 2 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 2 grams fiber; 677 milligrams sodium; 24 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a bowl, toss the cabbage and slivered ginger together until ginger is evenly distributed. Arrange in the center of a rectangular dish 11by 7 by 2 inches. Score smooth side of fish fillet with slashes ⅛-inch deep and about 1 inch apart. Place fish, scored side up, over cabbage and ginger.
- Step 2
Stir the water and cornstarch together until smooth. Stir in remaining ingredients and pour over fish.
- Step 3
Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 9 minutes. Prick plastic to release steam.
- Step 4
Remove from oven and uncover.
Private Notes