Asian Style Sea Bass
|Sea bass fillets||1 Pound, cut into 4 pieces|
|Scallions||3 , thinly sliced|
|Reduced sodium soy sauce||2 Tablespoon|
|Minced peeled fresh ginger||1 Tablespoon|
|Asian sesame oil||2 Teaspoon|
|Cooked white rice||2 Cup (32 tbs)|
1. Cut out a 12 x 1.8-inch rectangle of foil. Add the sea bass; top with the scallions, 1 tablespoon of the soy sauce, the ginger, and oil. Fold the foil into a packet, making a tight seal.
2. Bring 1 inch of water to a boil in a large skillet. Add the packet to the water; reduce the heat, cover tightly, and cook about 10 minutes. Open the packet and check the fish; it should be just opaque in the center. If the fish is not fully cooked, reseal the packet and return it to skillet until cooked through. Serve, drizzled with the remaining 1 tablespoon soy sauce, any juices, and the rice.