Ingredients
1
cup uncooked medium-grain rice
3/4
cup bottled clam juice
1
tbsp minced peeled ginger
1
garlic clove, flattened
4
5-ounce sea bass fillets
2
large green onions, chopped
1
tsp oriental sesame oil
3
tbsp chopped fresh cilantro
2
tsp sesame seeds, toasted
Directions
1.
Cook rice according to package directions.
2.
Meanwhile, combine sake and next 3 ingredients in large skillet deep enough to hold steamer rack. Bring liquid to boil. Reduce heat; simmer 5 minutes. Arrange fish on rack; sprinkle with salt and pepper. Place rack in skillet. Top fish with onions; drizzle with soy sauce and sesame oil. Cover skillet; steam fish until opaque in center, about 5 minutes. Remove steamer rack. Mix cilantro into juices in skillet. Spoon rice onto plates. Top with fish, juices from skillet, and sesame seeds.
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