Cabbage Steamed Striped Bass and Papparadelle with Citrus Ginger Vinaigrette


  • 4 oz. striped bass fillet
  • 3 shitake mushrooms (chopped)
  • 3 shallots (chopped)
  • 1/4 tsp. poblano pepper
  • 1/4 block tofu (small dice)
  • 1 rib of celery (sliced)
  • 1/2 head of white cabbage
  • 1/4 cup white wine
  • 2 T. soy sauce
  • 1 T. chives

Citrus Ginger Vinaigrette:

  • 4 tsp. vinegar
  • zest of one lemon
  • 1 tsp. ginger
  • 6 T. soybean oil
  • 1 T. dijon mustard


Blanch cabbage in salted water; separate leaves and reserve. Sauté mushrooms, 2 chopped shallots, add diced tofu and poblano pepper. Place mixture on bass fillet; wrap bass with blanched cabbage leaf. Place wrapped fillets in skillet folded side down; add white wine to pan along with reserved chopped shallot and sliced celery; simmer for five to seven minutes; add chives. Prepare papparadelle noodles according to package directions.

Citrus Ginger Vinaigrette:

Place all five ingredients in blender and process until emulsified. Mound papparadelle noodles on plate and arrange bass fillets on top; drizzle citrus Vinaigrette over fillet and serve.