Steamed Chilean Sea Bass with Ginger Infusion

Ingredients

• 2 (6 oz) Chilean sea bass fillets
• 1 cup Brown rice, uncooked
• 1–2 tsp Salted Perfection Sweet Ginger Finishing Salt
• 2 tbsp Fresh ginger, peeled and julienned
• 3 cloves Garlic, thinly sliced
• 2 tbsp Gluten-free tamari (do not use standard soy sauce)
• 1 tbsp Sesame oil
• 1 tbsp Neutral oil (avocado or grapeseed)
• 2 Scallions, thinly sliced on the bias
• 1 tsp Fresh lime juice

Instructions

1. Rinse your brown rice until the water runs clear. This removes excess starch. Cook it according to package instructions until tender but still retaining that nutty bite.
2. While the rice cooks, prepare your steamer. Place a heat-proof plate inside that fits your steamer basket.
3. Pat the Chilean sea bass fillets completely dry with paper towels. Moisture is the enemy of flavor adhesion. Season the fish generously with half of the Salted Perfection Sweet Ginger Finishing Salt.
4. Place the fillets on the steamer plate. Top them evenly with the julienned ginger and sliced garlic.
5. Steam the fish for about 8 to 10 minutes. You want the flesh to be opaque and just beginning to flake. Do not overcook this magnificent protein.
6. While the fish finishes, combine the gluten-free tamari, sesame oil, neutral oil, and lime juice in a small bowl.
7. Carefully remove the plate from the steamer. Drizzle the sauce mixture over the hot fish, allowing the heat to release the aroma of the sesame oil.
8. Serve the sea bass over a bed of the brown rice. Garnish with the sliced scallions.
9. Finish the dish with the remaining Salted Perfection Sweet Ginger Finishing Salt for that final, crystallized burst of ginger flavor. DUNZO!