Suggested wine: Re Midas Soave
- 4 each 6 ounce filets of striped bass or other firm white fish, (if leaving on the skin score to prevent curling.
- 8 ounces carrots sliced into thin rounds
- 8 ounces julienne fennel
- 8 ounces julienne leeks
- 2 each bamboo steamers
For the sauce:
- 1/4 cup low sodium soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons fresh cilantro, stemmed and chopped
In two pans little larger than the steamers and about 2-inches of water and bring to a boil. Arrange two of the fish filets and 4 ounces of each vegetable in separate areas in the steamer. Place over the pans and stem until the fish is cooked 5 to 8 minutes.
In a small mixing bowl place all the sauce ingredients and whisk, set aside.
Arrange the fish and the vegetable onto four warm serving plates and drizzle with sauce. Serve immediately.