Steamed Black Rockfish (Black Bass) with Scallions and Ginger

Steamed Black Rockfish (Black Bass) with Scallions and Ginger

A Vibrant Dish

Steamed Black Rockfish (Black Bass) with Scallions and Ginger | Sitka Salmon Shares

Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Serves: 2


  • 1 (8-ounce) black rockfish (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


Roast Potatoes

Preheat Oven to 400° F.

Line a sheet pan with parchment paper, toss sweet potatoes with 1 tablespoon sunflower oil and salt. Roast until lightly browned, 25-30 minutes.

Make Greens

Heat 1 tablespoon 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 tablespoon water and allow the kale to wilt, 2-3 minutes.

Prep Black Rockfish

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 Rockfish

Cook in the 400 degree oven for 6-8 minutes. Remove the black rockfish from the parchment pockets and place in the middle of a serving platter.

Finish Black Rockfish

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 rockfish fillets. Sprinkle with sesame seeds and toasted sesame oil. Pour scallion-ginger oil over the black rockfish 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!

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*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

Steamed Black Rockfish (Black Bass) with Scallions and Ginger Recipe | Sitka Salmon Shares
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