Striped Bass Recipe
crispy jasmine rice, spinach, shiitake, leeks, chile emulsion, pickled shimeji, nori furikake
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
Prepare the Jasmine Rice
Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice with 1.5 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Once cooked, fluff with a fork and set aside.
Sauté the Vegetables
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add sliced leeks and shiitake mushrooms. Sauté until softened, about 5 minutes. Add spinach and cook until wilted. Season with salt and pepper. Remove from skillet and set aside.
Cook the Striped Bass
In the same skillet, add the remaining olive oil and increase heat to medium-high. Season the striped bass fillets with salt and pepper. Place fillets skin-side down in the skillet and cook for about 4-5 minutes, until skin is crispy. Flip and cook for an additional 2-3 minutes or until cooked through.
Prepare the Pickled Shimeji
In a small bowl, combine pickled shimeji mushrooms with a drizzle of chili oil. Toss to coat.
Assemble the Dish
On a plate, place a serving of crispy jasmine rice, top with sautéed vegetables, and place the striped bass on top. Drizzle with remaining chili oil and sprinkle with nori furikake and pickled shimeji mushrooms. Serve immediately.