Poached in celery, fennel, and fresh ginger juice, these meaty striped bass fillets have a subtle yet delicious flavor. The ginger dressing won’t be emulsified or smooth, but its fantastic taste more than makes up for its “broken” appearance.
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I got a celery root instead of celery heart, didn't write it down on my list correctly, and it still turned out delicious with my son's striper bass catch.
This is truly outstanding. A restaurant quality recipe without the work. Couldn't get Striped Bass so I used Black Cod (or Butterfish). Timing was 15 minutes to cook and 5 to rest. Made the dressing earlier in the day when I made the marinade so it all came together quickly once ready to cook. I found the ginger/fennel/celery juice quite overpowering in smell and was concerned about the flavor being too much for the delicate fish, but it really adds a light flavor to the final product.There is a typo in the instructions - it calls for the "remaining 2T olive oil" to cook the bok choy with, but it's supposed to read 2T grapeseed oil. I usually saute my bok choy with the stalks going in first and the leaves last, but this method was so much easier and the bok choy was cooked perfectly.I could drink the dressing it's so delicious.
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