This recipe can be doubled easily. Use a larger steamer, about ten inches in diameter, to cook all four portions at once in the same basket.

　　

Ingredients

serves 2

　　1 1/4 teaspoons finely grated peeled fresh ginger

　　1/4 teaspoon finely grated orange zest, plus 2 tablespoons fresh orange juice

　　1/4 teaspoon ground coriander

　　2 teaspoons toasted sesame oil, plus more for baskets

　　1 tablespoon soy sauce

　　2 teaspoons rice wine (mirin) or sherry

　　2 scallions, finely chopped (about 1/2 cup)

　　Freshly ground pepper

　　2 fillets striped bass, red snapper, or bluefish (each 4 to 5 ounces, at least 3/4 inch thick), skinned

　　6 shiitake mushrooms, stemmed, caps scored with an X

　　3/4 pound edamame in shells (soybeans)

　　Sea or coarse salt

　　

Step 1

Stir ginger, orange zest and juice, coriander, oil, soy sauce, wine, and scallions in a medium bowl. Season with pepper. Add fish and mushrooms; turn to coat completely. Marinate 10 minutes.

　　

Step 2

Fill 2 woks or large pots with about 1 inch of water. Bring to a boil. Brush the bottom baskets of two 6-inch, 2-tiered round bamboo steamers with oil. Place 1 fillet and 3 mushrooms in a single layer in each bottom basket; place half the edamame in each top. Cover baskets; carefully set into boiling water. Steam until fish is just cooked through, 10 to 14 minutes, checking occasionally to make sure the water doesn’t completely evaporate. Sprinkle the edamame with salt. Serve in baskets.

　　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.