Easy Fish

Today my boyfriend and I celebrated our 3rd anniversary. When I asked him what he wanted for tonight's special dinner he immediately replied "Chilean Sea Bass". This is probably my favorite fish. The meat just melts in your mouth. The only downside is Chilean Sea Bass cost anywhere from $15 - $30 a pound. Since this was a special occasion I didn't mind splurging. Often times I use the same recipe below but steam whole rockfish or wild sea bass which cost 1/2 the price. Now before you try out my recipe I have to put out a disclaimer: I don't really have a recipe. I estimate the quantity of the ingredients. I don't use measuring cups or spoons unless I'm baking or making dessert. The measurements below are rough estimates.

You will need:
1 to 3 pounds of white fish (sea bass, cod, rockfish) For best results get it with bone and skin still on it. Whole fish or a center-cut fillet will work. All the flavorful juices and nutrients are in the skin and bone of the fish.
3 tablespoon soy sauce
2 tablespoon sesame oil (no substitution)
2 tablespoon water
1 teaspoon sugar
1 tablespoon rice wine (optional)
1 teaspoon crushed red pepper (optional)
3-4 scallions thinly sliced 3 inches lengthwise
1 2 inch piece of ginger thinly sliced lengthwise
aluminium foil

1. Preheat oven to 350 degrees Fahrenheit.
2. Mix soy sauce, sesame oil, water, sugar, wine, red pepper in a small bowl.
3. Place the fish on a large piece of foil. Place ginger and scallion around and underneath the fish. If you are steaming a whole fish, place some ginger and scallion inside the fish.
4. Pour the soy sauce mixture on both side of the fish. (Also inside if whole fish)
5. Create a steam pouch with the foil.
6. Let the fish steam in the foil pouch for about 20-35 minutes. Time will vary depending on the thickness and size of the fish. The 1.5 inch fillet pictured above took about 30 minutes to steam.
7. Fish is done when the flesh easily flakes. The juices in the pouch is great mixed with steamed white rice.

*The photo above was taken before I placed the fish in the oven. The finished fish will be swimming in about 1/2 of inch of flavorful juices. Use caution when opening the foil steam pouch.*