Orange Steamed Black Bass

Oxmoor House
6 servings


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8 freshwater bass fillets (about 2 pounds)
1/3 cup orange juice
1 (11-ounce) can mandarin oranges, undrained
2 tablespoons soy sauce
2 tablespoons sherry
1 tablespoon peanut oil
1/2 teaspoon ground ginger
1 bunch green onion tops, cut into 2-inch lengths
Hot cooked rice


Rinse fish in cold water; pat dry. Cut fish crosswise into 3/4- inch-thick slices. Arrange slices in a 10-inch pie plate. Pour orange juice over fish.

Drain juice from mandarin oranges into a small bowl, reserving fruit. Add soy sauce, sherry, oil, and ginger to mandarin orange juice; stir well. Pour juice mixture over fish. Arrange green onion tops over fish.

Place pie plate on rack in a steamer filled with water to within 1 inch of the top of rack. Bring to a boil; cover steamer. Reduce heat; simmer 12 minutes or until fish flakes easily when tested with a fork.

Remove pie plate from steamer; arrange mandarin orange sections on top of fish. Serve immediately over hot cooked rice.

Created date

February 2010