Steamed Wild Striped Bass

with Early Spring Asparagus

Did you know that striped Bass is the official fish of three states? No wonder, striped bass is a healthy, sustainable form of seafood that cooks up into flakey and tender filets. Our striped bass is steamed with ginger soy sauce. Served with steamed asparagus, a Chinese-influenced black bean tapenade, and a black rice and beet salad, this light and flavorful meal will be your new favorite.

Ingredients

  • forbidden rice

    marinated beets
    (Roasted  market  beets  dressed in honey  ginger  vinaigrette (Vegetable  oil,  extra  virgin  olive  oil,  aged  red  wine  vinegar,  ginger,  honey,  tamari,  shallots , salt)

    sunflower seeds

    wild striped bass

    ginger soy sauce
    (Soy sauce, rice vinegar, hon dashi powder, honey, sugar, yuzu, ginger, mirin, red wine vinegar)

    chinese black bean tapenade
    (Chinese black beans, garlic, olive oil, sambal oelek, scallions, ginger, dry sherry, rice wine vinegar, sesame oil)

  • sesame oil

    california asparagus

    yuzu ginger vinaigrette
    (Extra-virgin olive oil, yuzu, rice wine vinegar, lemon juice, aged red wine vinegar, honey, shallots)

    onion sprouts

    sesame seeds

Kids icon

Getting Your Kids Involved:

Kids can help mix the salad. If you remind them that sunflower seeds turn into flowers, they might really have fun adding in the sunflower seeds.

Encouraging Picky Eaters:

Kids like funny names for food. We always call asparagus “skinny trees” and this makes our kids giggle and eat them right up.

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What You Need

Aluminum Foil
Baking Sheet
Chef's Knife
Cooling Rack
Cutting Board
Large Pot
Medium Pot
Mixing Bowl
Pepper
Salt

Instructions

1Step One

Preheat the oven to 450˚ F. Place the rice in a measuring cup and note the amount. Place the rice into a pot and then add 1½ times the amount of water to the pot, i.e., for 1 cup of rice, use 1½ cups of water. Cover and bring just to a boil over high heat. Once at a boil, keep covered, reduce heat to the lowest setting, and cook for 40-50 min, or until all the water is absorbed and the rice is tender. Remove cover, fluff the rice with a fork. Cover and remove from the heat. Let the rice rest covered for 5-10 minutes to cool. Place the rice into a bowl, stir in the beets, along with their marinade, and add the sunflower seeds. Adjust seasoning with salt and set aside.

2Step Two

Place the striped bass on a cutting board, skin side up. Using a sharp knife, make six thin cuts through the skin from one side to the other. Place a lightly oiled bakers rack into a roasting pan and fill the roasting pan with enough water to reach the bottom of the baking rack. Pace the fish on top of the rack, making sure that the fish doesn’t touch the water. Stir half of the ginger soy sauce into the Chinese black bean tapenade, and pour evenly over the fish. Drizzle with sesame oil, to your preference. Cover with foil and set into the pre-heated oven. Steam the fish for 10-15 minutes, or until cooked through. Remove from the oven and let rest while covered.

 

3Step Three

 Place the asparagus in a pot or sauté pan that’s large enough for it to lie flat. Fill the pan with enough water to cover the asparagus. Cover and bring just to a boil. Remove from the heat and strain out the water. Place the asparagus in a bowl and toss with the yuzu ginger vinaigrette.

 

4Step Four

Fold the onion sprouts into the rice salad. Remove the fish from the steamer and place on a plate. Drizzle with some of the remaining ginger soy sauce and garnish with the sesame seeds, if using. Serve accompanied by the forbidden rice salad and the asparagus. Enjoy!

Tips icon

Tips

  • Don’t overcook the asparagus. You want it bright green and just cooked.
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