Equipment
Ingredients
Apple-Banana Chutney
- 1 granny smith apple, peeled, cored, and finely diced
- 1 firm banana, peeled and diced
- 50 g yellow onion, finely minced
- 10 g fresh ginger, peeled and grated
- 60 ml apple cider vinegar
- 50 g light brown sugar
- 3 g black mustard seeds
- 1 g red chili flakes
Fragrant Coconut Rice
- 200 g jasmine rice
- 200 ml full-fat coconut milk
- 150 ml water
- 3 g fine sea salt
Steamed Wild Striped Bass
- 600 g wild striped bass fillets, skin-on, pin bones removed
- 30 g scallions, cut into 5cm lengths and thinly sliced lengthwise
- 15 g fresh ginger, peeled and finely julienned
- 30 ml tamari
- 5 ml toasted sesame oil
Nutrition (per serving)
Method
Place the jasmine rice in a fine mesh sieve and rinse under cold running water until the water runs clear. Set aside to drain thoroughly.
In a small saucepan, combine the diced granny smith apple, minced onion, grated ginger, apple cider vinegar, brown sugar, mustard seeds, and chili flakes. Bring to a simmer over medium heat and cook for 20 minutes until the apples are very soft and the liquid has reduced to a syrupy consistency.
Gently stir the diced banana into the simmering chutney. Cook for an additional 5 minutes until the banana is heated through but retains its distinct shape. Remove the saucepan from the heat and allow the chutney to cool slightly.
In a medium saucepan with a tight-fitting lid, combine the drained rice, coconut milk, water, and fine sea salt. Bring to a gentle boil over medium-high heat. Once boiling, immediately reduce the heat to the lowest setting, cover tightly, and simmer undisturbed for 15 minutes.
Remove the medium saucepan from the heat, keeping the lid securely in place. Let the rice rest for 10 minutes to absorb any remaining moisture and finish steaming.
While the rice rests, arrange half of the julienned ginger and scallions on a heatproof plate that fits comfortably inside your bamboo steamer. Lightly score the skin of the bass fillets and lay them over the aromatics. Scatter the remaining ginger and scallions on top of the fish, then drizzle evenly with tamari and toasted sesame oil.
Bring water to a rolling boil in a wok or large pot tailored for your bamboo steamer. Place the heatproof plate into the steamer, cover, and steam the fish for 8 to 10 minutes. Check the thickest part of the fillet; it must reach an internal temperature of 63 degrees Celsius (145 degrees Fahrenheit).
Uncover the coconut rice and fluff gently with a fork. Divide the rice evenly among four warm serving plates. Carefully lift one steamed bass fillet onto each mound of rice, spooning any juices from the heatproof plate over the top. Garnish generously with the warm apple-banana chutney and serve immediately.
Chef's Notes
- Scoring the skin of the wild striped bass prevents the fillets from curling up during the intense heat of steaming, ensuring an even cook and an elegant presentation.
- Rinsing jasmine rice is non-negotiable. The friction removes the pulverized starch from the exterior of the grain, preventing the rich coconut milk from turning the dish into a heavy paste.
- When selecting bananas for savory applications or chutneys, look for peels that are entirely yellow with slight green tips. Brown spots indicate too much converted sugar and a structural breakdown that will dissolve in the pan.
- Save the steaming liquid that collects on the heatproof plate. It is a highly aromatic broth of fish juices, tamari, ginger, and sesame oil that acts as an incredible natural sauce for the rice.
Storage
Refrigerator: 3 days — Store the chutney, rice, and fish in separate airtight containers.
Freezer: 1 month — Only the apple-banana chutney freezes well. The rice and fish will suffer textural degradation.
Reheating: Gently steam the fish for 3-4 minutes until just warmed through. Reheat the rice in a microwave with a damp paper towel to restore moisture. Serve the chutney warm or at room temperature.
