Asian Sea Bass-A Classic favorite in Chinese Restaurants

Ingredients:

• 
  
  1 lb. seas bass fillets, cut into 4 pieces
• 
  
  6 scallions thinly sliced
• 
  
  1 tbsp minced peeled fresh ginger
• 
  
  2 tbsp reduced-sodium soy sauce
• 
  
  2 tsp Asian (dark) sesame oil
• 2 cups cooked rice

Makes 4 Servings

1. 
   
   Place the seas bass in a single layer in the center of an 18 x 12-inch piece of heavy-duty foil. Sprinkle witht 1/2 the scallions, the ginger, 1 tbsp of the soy sauce, and the oil. Make a packet by bringing the sides of the foil up to meet in the center and folding over the edges, then folding the ends together. Allowing room for the packet to expand, crimp the edges.
   
   
2. 
   
   In a large skillet, bring 1-2 inches of water to a boil. Place the packet in the skillet; reduce the heat and steam, tightly covered, until the fish is just opaque in the center, about 10 minutes. Open the packet carefully when tesing for doneness, as steam will escape.
   
   
3. 
   
   With a slotted spatula, transfer the fillets and scallions to a platter. Pour any cooking juices and remaining tablespoon of soy sauce over the fillets. Garnish with the remaining scallions; serve with the rice.
   
   WW Points Value: 3

Note: This recipe appears in the WW New Complete Cookbook. I've always wanted to try this recipe and I really enjoyed it. This recipe is a common classic in Chinese classic, which uses whole fish. This is a quick version and every bit as flavorful. Make sure to use the dark variety of sesame oil, which has a more intense flavor and fragrance than light sesame oil. You can substitute grouper, snapper or cod for the seas bass and it's just as delicious. I also highly recommend serving Baked Crab Rangoon with this dish for an authentic Chinese dinner!