This elegant one-pot meal features a whole striped bass gently steamed atop a bed of root vegetables. The fish absorbs the delicate, sweet notes of anise and the earthy depth of shiitake mushrooms, all tied together by a savory broth of white wine, mirin, and soy sauce. The result is incredibly tender, flaky white fish with a subtle umami richness that feels both comforting and sophisticated. The potatoes and carrots become fork-tender, soaking up the flavorful juices. It’s a perfect centerpiece for a romantic dinner or a special weekend family meal, offering a healthy yet indulgent experience without the fuss of complex preparations.
Steamed Bass
Description
This elegant one-pot meal features a whole striped bass gently steamed atop a bed of root vegetables. The fish absorbs the delicate, sweet notes of anise and the earthy depth of shiitake mushrooms, all tied together by a savory broth of white wine, mirin, and soy sauce. The result is incredibly tender, flaky white fish with a subtle umami richness that feels both comforting and sophisticated. The potatoes and carrots become fork-tender, soaking up the flavorful juices. It’s a perfect centerpiece for a romantic dinner or a special weekend family meal, offering a healthy yet indulgent experience without the fuss of complex preparations.Ingredients
Directions
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Soak a clay pot in water for 15 minutes to prevent cracking.
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Rub the whole bass with salt. Stuff the cavity with some of the leek strips and a few sprigs of parsley.
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Line the bottom of the clay pot with the sliced carrots.
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Place the fish on top of the carrots.
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Surround the fish with the sliced anise, remaining leek strips, and shiitake mushrooms.
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Arrange the potato pieces on top of and around the fish.
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In a small bowl, mix together the white wine, mirin, soy sauce, sesame oil, and water.
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Pour the liquid mixture evenly over the potatoes and vegetables.
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Cover the clay pot tightly.
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Place the covered pot into a cold oven.
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Turn the oven on to 450 degrees Fahrenheit.
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Bake for 30 minutes, or until the fish flakes easily with a fork and potatoes are tender.
Note
If using dried shiitake mushrooms, reserve the soaking liquid and use it in place of some of the water for extra depth of flavor.
Ensure the clay pot is properly soaked to prevent thermal shock when placed in the hot oven.
For a lighter version, you can reduce the number of potatoes or substitute with cauliflower florets.
Garnish with fresh chopped parsley and a drizzle of extra sesame oil before serving.
