Fragrant Ginger Scallion Rice, Caramelized Mushrooms, and Flaky Sea Bass
Fragrant Ginger Scallion Rice, Caramelized Mushrooms, and Flaky Sea Bass
Ingredients
For the Ginger Scallion Rice
- 1 1/2 cups long-grain white rice, rinsed
- 2 1/4 cups water
- 2 tablespoons fresh ginger, finely grated
- 1/2 cup scallions, thinly sliced, plus more for garnish
- 1 tablespoon sesame oil
- 1/2 teaspoon salt
For the Caramelized Mushrooms
- 10 ounces cremini mushrooms, sliced
- 2 tablespoons unsalted butter
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1/4 teaspoon black pepper
For the Flaky Sea Bass
- 4 sea bass fillets, about 6 ounces each, skin on or off
- 1 tablespoon olive oil
- 1/2 lemon, sliced, plus more for serving
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Prepare the rice: In a large, oven-safe pot or Dutch oven (at least 4-quart capacity), combine the rinsed long-grain white rice, water, grated fresh ginger, 1/2 cup sliced scallions, sesame oil, and 1/2 teaspoon salt. Stir gently to combine.
⏱️ 5 min
- 2
Bring the rice mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 15 minutes. Do not lift the lid during this time.
⏱️ 15 min
- 3
While the rice is simmering, prepare the caramelized mushrooms. In a separate large skillet, melt the unsalted butter over medium heat. Add the sliced cremini mushrooms and cook, stirring occasionally, for 8-10 minutes, until they release their liquid and start to brown.
⏱️ 10 min
- 4
Add the soy sauce, brown sugar, and 1/4 teaspoon black pepper to the mushrooms. Continue to cook, stirring frequently, for another 5-7 minutes, until the mushrooms are deeply caramelized and tender. Remove from heat and set aside.
⏱️ 7 min
- 5
After the rice has simmered for 15 minutes, remove the pot from the heat. Carefully place the sea bass fillets on top of the rice, skin-side up if applicable. Drizzle the fish with olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Arrange lemon slices over and around the fish.
⏱️ 5 min
- 6
Return the pot to the stove over low heat, or if your pot is oven-safe, preheat your oven to 375°F. Cover the pot tightly and cook for another 10-12 minutes, or until the fish is cooked through and flakes easily with a fork. If using the oven, bake for 10-12 minutes.
⏱️ 12 min•🌡️ 375
- 7
Once the fish is cooked, remove the pot from the heat (or oven) and let it rest, covered, for 5 minutes. This allows the flavors to meld and the rice to finish steaming.
⏱️ 5 min - 8
Carefully remove the sea bass fillets and lemon slices from the pot. Fluff the ginger scallion rice with a fork. Serve the rice topped with a sea bass fillet, a generous spoonful of caramelized mushrooms, and a sprinkle of fresh scallions for garnish. Serve with extra lemon wedges if desired.
⏱️ 6 min
Kitchen Tools
Nutrition Facts (per serving)
Fragrant Ginger Scallion Rice, Caramelized Mushrooms, and Flaky Sea Bass
For the Ginger Scallion Rice
- 1 1/2 cups long-grain white rice, rinsed
- 2 1/4 cups water
- 2 tablespoons fresh ginger, finely grated
- 1/2 cup scallions, thinly sliced, plus more for garnish
- 1 tablespoon sesame oil
- 1/2 teaspoon salt
For the Caramelized Mushrooms
- 10 ounces cremini mushrooms, sliced
- 2 tablespoons unsalted butter
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1/4 teaspoon black pepper
For the Flaky Sea Bass
- 4 sea bass fillets, about 6 ounces each, skin on or off
- 1 tablespoon olive oil
- 1/2 lemon, sliced, plus more for serving
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Prepare the rice: In a large, oven-safe pot or Dutch oven (at least 4-quart capacity), combine the rinsed long-grain white rice, water, grated fresh ginger, 1/2 cup sliced scallions, sesame oil, and 1/2 teaspoon salt. Stir gently to combine.
⏱️ 5 min - 2
Bring the rice mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 15 minutes. Do not lift the lid during this time.
⏱️ 15 min - 3
While the rice is simmering, prepare the caramelized mushrooms. In a separate large skillet, melt the unsalted butter over medium heat. Add the sliced cremini mushrooms and cook, stirring occasionally, for 8-10 minutes, until they release their liquid and start to brown.
⏱️ 10 min - 4
Add the soy sauce, brown sugar, and 1/4 teaspoon black pepper to the mushrooms. Continue to cook, stirring frequently, for another 5-7 minutes, until the mushrooms are deeply caramelized and tender. Remove from heat and set aside.
⏱️ 7 min - 5
After the rice has simmered for 15 minutes, remove the pot from the heat. Carefully place the sea bass fillets on top of the rice, skin-side up if applicable. Drizzle the fish with olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Arrange lemon slices over and around the fish.
⏱️ 5 min - 6
Return the pot to the stove over low heat, or if your pot is oven-safe, preheat your oven to 375°F. Cover the pot tightly and cook for another 10-12 minutes, or until the fish is cooked through and flakes easily with a fork. If using the oven, bake for 10-12 minutes.
⏱️ 12 min•🌡️ 375 - 7
Once the fish is cooked, remove the pot from the heat (or oven) and let it rest, covered, for 5 minutes. This allows the flavors to meld and the rice to finish steaming.
⏱️ 5 min - 8
Carefully remove the sea bass fillets and lemon slices from the pot. Fluff the ginger scallion rice with a fork. Serve the rice topped with a sea bass fillet, a generous spoonful of caramelized mushrooms, and a sprinkle of fresh scallions for garnish. Serve with extra lemon wedges if desired.
⏱️ 6 min