Steamed Striped Bass with Miso-Ginger Glaze

From the local seafood to the beautiful organic farm stands, life is great on
Long Island, especially in the summertime. Wholesome delicious meals are so gosh- darn easy! Uncooked miso, lemon,honey garlic and ginger make your digestion fired up AND immunities strong, so dig in!

Here is the recipe for the striped Bass . We served it on a bed of steamed squash, and cherry tomatoes tossed in freshly minced garlic, sea salt and olive oil.

INGREDIENTS:

For the Sauce

3T Red Miso

2T Coconut aminos or soy saucde

1T toasted sesame oil

2 T Raw honey

2 minced garlic cloves

1-2 T freshly minced ginger

1/4 C olive oil

Fresh juice from 1 Large lemon

fresh black pepper.

Toppings

4T chopped scallions(optional)

3 T toasted sesame seeds(optional)

sliced lemon or lime

red pepper flakes

For the Fish

2 lbs striped bass

1 lemon sliced

2 inch knob of ginger sliced thin

METHOD

Place all of the ingredients in a vitamin, blender or food processor, blend thoroughly and set aside.

Place the fish on top of the onion in a steamer basket , top with optional sliced lemon and sliced ginger. Cover and steam until cooked through, about 10 minutes.

Remove from steamer and put in a long glass lasagne pan or something with about a two ridge around the sides and immediately put the miso sauce on top. Remove the hunks of steamed ginger and lemon before serving if desired.

Sprinkle with sesame seeds, scallions and red pepper flakes.pass with lemon/lime slices.