Striped Bass Poached In Spicy Soy Sauce

Basically, this is just steamed teriyaki fish. Lots of variations to a standard teriyaki marinade. And yes, the soy sauce needs diluting. With mirin, dry vermouth, or water. I punched mine up with some gochujang, ginger, and garlic. While the flavors were nice, they overwhelmed the fish. Soy sauce is not a good flavor companion for striped bass, which needs a less overwhelming enhancer. Perhaps an aromatic broth of wine, lemon, and a few enchanting herbs.

Way too salty. Next time I would use no more than two tablespoons of soy sauce.

Honestly, this did not do delicious striped bass any favors! I added fresh orange juice, ginger, garlic, coconut aminos to replace the sugar and I thought it was quite flat. While the chili could help some, I suspect this is more likely to please using another fish- several mentioned salmon. I guess I prefer striped bass subtly savory. I didn’t even care for the sauce in the rice.

This turned out too salty for me. Definitely needs ginger and citrus to even out the sodium.

Added a knuckle of ginger, two minced cloves of garlic, and the zest of half an orange. This was a huge hit

Added bok choy, smashed garlic and orange juice, crushed red pepper to the poaching liquid. Wonderful!

Used mirin instead of water. Added grated ginger and garlic. A little heavy for Black Sea bass. Better for something heavier like cod or haddock.

Bittman said to "experiment" with ginger, garlic, lime... so I took the advice of other readers' notes, and added ginger (1-in nub chopped, very finely), about 4-5 cloves of garlic (3 heaping Tbsps., chopped, very finely), and added juice of 1 orange with its grated zest. I used ONE tsp sugar, 1/4 cup soy sauce to 3/4 cup water and ADDED mustard greens. I suggest using sesame oil combined with sunflower or some other neutral oil to initially sauté the greens, and then follow accordingly.

proportion of soy sauce to water needs to be more dilute, was way too strong

I used Chilean sea bass and added orange juice as others suggested, plus a red onion. I also added a pinch of Victoria’s Honey Aleppo pepper and red pepper flakes. Served it with roasted root vegetables, whatever I had in the fridge. My husband declared it one of the best meals he’s ever had. Thank you for such an easy recipe. Definitely will cook again.

The fish sauce was too salty. Add more citrus. Add more water or broth.

I recommend cooking in a wok rather than a skillet as more of the fish will be submerged in less liquid.

Ian made. Best ever

I added mirin, grated ginger & garlic, zest and juice (inc. pulp) of a navel orange. I cooked sea bass (from Costco) to 145 degrees (w/ thermometer), "fished" them out, and added butter & 1 tsp of corn starch slurry to thicken the sauce. Served over rice w/ sauce spooned over and topped with sliced red onions marinated in red vinegar & red chili paste. These helped the plating as the sauce isn't the prettiest brown color & some of the fish curled in the pan, but otherwise it was superlative.

I made this with low salt soya sauce and I'm so glad I did otherwise it would have been too salty. as per other reviews I added one large garlic clove, grated ginger, juice and zest of half a lemon and made it with salmon. it was delicious!