Steamed Black Bass with Scallions and Ginger
Prep: 15 mins | Total: 60 min
By Alia Dalal
A friend of Sitka Salmon Shares, Alia Dalal is a renowned health and wellness chef in the Chicago area. She’s cooked in Michelin-starred restaurants, prepared meals for movie stars, and was named Healthy Cook of the Year by Cooking Light Magazine in 2010. She now focuses on helping others look and feel their best by providing cooking classes and personal chef services that focus on healthy, vibrant, and delicious fare. Recipes such as this one for steamed black bass with roasted sweet potatoes and garlic greens show off her talents! Check out all of Alia’s services at her website.
- 8 ounce black bass fillet, cut into 2 portions
- 2 Japanese sweet potatoes, cut into ¼” half moons
- 4 tablespoons sunflower oil, divided
- 1 clove garlic, minced
- ⅛ teaspoon red chili flakes
- 1 bunch kale, stemmed, and chopped into 1" pieces
- 1 tablespoon tamari (or soy sauce)
- 1 tablespoon ginger, minced
- 2 tablespoons scallions, minced
- Sesame seeds (optional)
- Toasted sesame oil (optional)
- salt (to taste)
- parchment paper
Preheat Oven to 400° F.
Line a sheet pan with parchment paper, toss sweet potatoes with 1 tbsp sunflower oil and salt. Roast until lightly browned, 25-30 minutes.
Heat 1 tbsp sunflower oil in a large skillet over medium heat. Sauté garlic and red chili flakes for 30 seconds. Add kale and a sprinkle of salt until kale starts to wilt. Add 1 tbsp water and allow the kale to wilt, 2-3 minutes.
Prep Black Bass
Place each fish fillet portion on a parchment rectangle, sprinkle with salt and half of the tamari. Fold parchment into tightly sealed packets around the fish by rolling, pressing and crimping the sides of the paper.
Cook Black Bass
Cook in the 400 degree oven for 6-8 minutes. Remove the black bass from the parchment pockets and place in the middle of a serving platter.
Finish Black Bass
Heat 2 tablespoons sunflower oil in a small pot over medium-high heat. When just heated and shimmering, add ginger and scallions, stir quickly to release aromas for 10-15 seconds.
Place the greens and sweet potatoes around the cooked black bass fillets. Sprinkle with sesame seeds and toasted sesame oil. Pour scallion-ginger oil over the black bass fillets.
Alia's pro cooking tip: Double or triple the sweet potatoes and greens to make extra for leftovers. Just reheat and top with a fried egg and hot sauce for breakfast the next morning!