Ingredients
1 striped bass (2 pounds), cleaned
1/2 ounce ginger, peeled and julienned, about 2 tablespoons
2 scallions, cut into thin strips
1 serrano or jalapeno pepper, cut into thin strips
1 clove garlic, thinly sliced
4 sprigs fresh mint plus 1 cup fresh mint leaves
Kosher salt and ground pepper
1/2 teaspoon fresh lime juice
1 teaspoon vegetable oil
1/2 cup fresh basil leaves, torn if large
Preparation
Place a wire rack in the bottom of a roasting pan and add an inch of water to the pan. Place pan on the stove over two burners and bring water to a boil.
Meanwhile, rinse and dry the fish inside and out. Place on a heat-safe platter and stuff the cavity with half the ginger, scallions, and chile pepper, all the garlic, and 4 sprigs mint. Season with 1/4 teaspoon salt. Top fish with remaining ginger, scallions, and chile pepper, and season with 1/4 teaspoon salt.
Transfer platter to preparedpan. Cover tightly with foil and steamuntil opaque throughout, about15 minutes. Carefully lift platterfrom pan, retaining the juices.
Meanwhile, combine lime juice and oil in a medium-size bowl. Season with 1/4 teaspoon salt and pepper to taste, and add remaining mint and the basil leaves. Toss to coat the herbs.
Place herb mixture on top of the fish and serve immediately.
