Ingredients

serves 2

　　1 whole sea bass (2 pounds), cleaned

　　Coarse salt and freshly ground pepper

　　4 thin slices peeled fresh ginger, plus 2 teaspoons grated ginger

　　3 garlic cloves, thinly sliced

　　10 sprigs cilantro, plus 1 tablespoon coarsely chopped for garnish

　　3 1/2 tablespoons toasted sesame oil

　　1 1/2 pounds baby bok choy, white stems cut crosswise into 3/4-inch-thick pieces and leaves discarded

　　10 small shiitake mushrooms, stemmed and sliced 1/4 inch thick

　　7 scallions, thinly sliced on the diagonal

　　2 1/2 tablespoons soy sauce

　　2 1/2 tablespoons rice-wine vinegar

　　1 tablespoon mirin (Japanese sweet rice wine) or packed brown sugar

　　

Step 1

Rinse the fish thoroughly under cold running water; remove any debris from the cavity with a spoon; pat dry. Season the cavity with salt and pepper; stuff with the ginger slices, 4 slices garlic, and the cilantro sprigs. Rub the fish with 1 1/2 tablespoons sesame oil. Season with salt and pepper.

　　

Step 2

Put the bok choy, mushrooms, two-thirds of the scallions, the remaining garlic, the grated ginger, and 1/4 teaspoon salt in a medium bowl. Season with pepper, and toss.

　　

Step 3

Transfer half of the bok choy mixture to a 9 × 13-inch baking pan; place the fish on top. Top with the remaining bok choy mixture. Whisk together the soy sauce, vinegar, mirin, and 1/4 teaspoon salt; drizzle over the fish. Tightly cover the pan with foil.

　　

Step 4

Pour water to a depth of 1/4 inch in another 9 × 13-inch baking pan; bring to a boil on top of the stove. Reduce heat; let simmer. Set the pan with the fish on top; steam until cooked through, 16 to 20 minutes. Transfer to a platter; garnish with the remaining scallions and chopped cilantro. Drizzle with the remaining 2 tablespoons sesame oil.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.