Steamed striped bass and shiitakes with edamame

This recipe can be doubled easily. Use a larger steamer, about ten inches in diameter, to cook all four portions at once in the same basket.

1 1 / 4 teaspoons finely grated peeled fresh ginger

1 / 4 teaspoon finely grated orange zest, plus 2 tablespoons fresh orange juice

1 / 4 teaspoon ground coriander

2 teaspoons toasted sesame oil, plus more for baskets

1 tablespoon soy sauce

2 teaspoons rice wine (mirin) or sherry

2 scallions, finely chopped (about 1 / 2 cup)

Freshly ground pepper

2 fillets striped bass, red snapper, or bluefish (each 4 to 5 ounces, at least 3 / 4 inch thick), skinned

6 shiitake mushrooms, stemmed, caps scored with an X

3 / 4 pound edamame in shells (soybeans)

Sea or coarse salt

• Stir ginger, orange zest and juice, coriander, oil, soy sauce, wine, and scallions in a medium bowl. Season with pepper. Add fish and mushrooms; turn to coat completely. Marinate 10 minutes.
• Fill 2 woks or large pots with about 1 inch of water. Bring to a boil. Brush the bottom baskets of two 6-inch, 2-tiered round bamboo steamers with oil. Place 1 fillet and 3 mushrooms in a single layer in each bottom basket; place half the edamame in each top. Cover baskets; carefully set into boiling water.
• Steam until fish is just cooked through, 10 to 14 minutes, checking occasionally to make sure the water doesn’t completely evaporate. Sprinkle the edamame with salt. Serve in baskets.

SERVES 2