Chilean Sea Bass With Ginger And Soy Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

PAN SEARED CHILEAN SEA BASS WITH ASIAN MARINADE



Pan Seared Chilean Sea Bass with Asian Marinade image

This pan seared Chilean sea bass is flavored with a delicious Asian marinade of soy sauce, ginger, and mirin. It's perfectly pan fried until it's flaky and tender with an incredibly crispy skin! A delicious Asian sea bass flavored with soy ginger teriyaki marinade!

Provided by Jamie

Categories     Main Course

Time 25m

Number Of Ingredients 10

4 6oz Chilean sea bass fillets (scaled and de-boned; total 1½ lbs (24 oz))
1 lemon ((optional), cut into wedges)
chopped fresh herbs ((optional) for garnish)
1 ½ Tablespoons low sodium soy sauce
1 ½ Tablespoons mirin
1 ½ Tablespoons avocado oil
4 teaspoons sugar
2 teaspoons grated ginger
1 ½ teaspoons rice wine vinegar (substitute with 1 Tablespoon of lemon juice)
¾ teaspoon sea salt

Steps:

  • Prep: Prep the sea bass by patting it dry with a paper towel. Flip it skin side up and score the skin by making shallow cuts with a knife.
  • Marinate: Add all the ingredients for the marinade in a bowl or a resealable plastic bag. Add the sea bass and massage the marinade into the fish. Let it marinade on the counter for 15 minutes. See Note 1.
  • Heat pan: Heat a non-stick pan over medium to medium low heat and add a bit of vegetable oil to the pan. See Note 2. Once the pan is heated, scrape off any excess marinade and place the fillets skin side down. Leave it alone until it starts sizzling and rendering out fat. Leave the pan uncovered. Lightly press down with the flat side of your spatula for a few seconds. Let the skin continue cooking until very crispy. Depending on thickness, times will vary. Mine took 4 to 5 minutes. Check halfway through and lower the heat if necessary to avoid burning the skin.
  • Flip: Flip the fish and cook it skin side up until the flesh is opaque and easily flakes apart. Do not cover the pan with a lid as the steam will soften up the skin. See Note 3.
  • Serve: Plate the sea bass crispy skin side up and serve immediately with lemon wedges and herbs.

Nutrition Facts : Calories 84 kcal, Carbohydrate 10 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 686 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

GINGER SEA BASS OVER WILTED GREENS



Ginger Sea Bass over Wilted Greens image

Provided by Giada De Laurentiis

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 9

6 cups fresh baby spinach leaves
4 (5-ounce) sea bass fillets
4 teaspoons peeled and minced fresh ginger
2 teaspoons minced garlic
1/2 cup dry Marsala wine
8 teaspoons soy sauce
2 teaspoons sesame oil
1 lime, quartered
2 tablespoons thinly sliced fresh basil leaves

Steps:

  • Cut 4 (12-inch-square pieces) of aluminum foil. Preheat the oven to 400 degrees F.
  • Working with 1 foil sheet at a time, place the foil sheets on the work surface. Place 1 1/2 cups of spinach in the center of each foil sheet. Top with a sea bass fillet. Sprinkle with 1 teaspoon of ginger and 1/2 teaspoon of garlic, then drizzle 2 tablespoons of Marsala, 2 teaspoons of soy sauce, and 1/2 teaspoon sesame oil over the fish and spinach. Gather the foil sheets over the fish. Fold in the foil edges and pinch tightly to seal. Place the foil packages on a heavy large baking sheet.
  • Bake until the spinach wilts and the fish is just cooked through, about 10 minutes. Transfer the packages to wide shallow bowls. Cool 5 minutes. Open package and fold down to reveal fish, being careful of hot steam. Squeeze the lime juice over the fish. Sprinkle with the basil and serve.

SEA BASS WITH CITRUS AND SOY



Sea Bass with Citrus and Soy image

Categories     Ginger     Steam     Orange     Pineapple     Bass     Sesame     Soy Sauce     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1/2 cup pineapple juice
1/2 cup orange juice
1/3 cup soy sauce
3 tablespoons finely chopped peeled fresh ginger
2 tablespoons oriental sesame oil
1/8 teaspoon cayenne pepper
4 6-ounce sea bass fillets
Chopped green onions

Steps:

  • Mix first 6 ingredients in 8x8x2-inch glass baking dish. Add fish; turn to coat. Chill 2 hours, turning fish occasionally.
  • Place steamer rack in large skillet. Arrange fish on rack. Pour marinade into skillet under rack and bring to boil. Cover skillet and steam fish until just opaque in center, about 8 minutes. Transfer fish to plates. Remove steamer rack from skillet. Boil marinade until reduced enough to coat spoon, about 6 minutes; spoon over fish. Top with green onions.

SEA BASS WITH SIZZLED GINGER, CHILLI & SPRING ONIONS



Sea bass with sizzled ginger, chilli & spring onions image

The aromas released while cooking this dish will have everyone licking their lips in anticipation

Provided by Jane Hornby

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 7

6 x sea bass fillets, about 140g/5oz each, skin on and scaled
about 3 tbsp sunflower oil
large knob of ginger, peeled and shredded into matchsticks
3 garlic cloves, thinly sliced
3 fat, fresh red chillies deseeded and thinly shredded
bunch spring onion, shredded long-ways
1 tbsp soy sauce

Steps:

  • Season 6 sea bass fillets with salt and pepper, then slash the skin 3 times.
  • Heat a heavy-based frying pan and add 1 tbsp sunflower oil.
  • Once hot, fry the sea bass fillets, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through.
  • Turn over, cook for another 30 seconds - 1 minute, then transfer to a serving plate and keep warm. You'll need to fry the sea bass fillets in 2 batches.
  • Heat 2 tbsp sunflower oil, then fry the large knob of peeled ginger, cut into matchsticks, 3 thinly sliced garlic cloves and 3 thinly shredded red chillies for about 2 mins until golden.
  • Take off the heat and toss in the bunch of shredded spring onions. Splash the fish with 1 tbsp soy sauce and spoon over the contents of the pan.

Nutrition Facts : Calories 202 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 28 grams protein, Sodium 0.26 milligram of sodium

GINGER-SOY LACQUERED CHILEAN SEA BASS WITH CHINESE BROCCOLI, STICKY RICE AND WASABI-GINGER VINAIGRETTE



Ginger-Soy Lacquered Chilean Sea Bass with Chinese Broccoli, Sticky Rice and Wasabi-Ginger Vinaigrette image

B.R. Guest's Blue Water Grill

Provided by Dlan Garret

Categories     Food

Number Of Ingredients 24

For the sea bass and marinade:
1 cup low-sodium soy sauce
1/2 cup unseasoned rice wine vinegar
2 tablespoons minced fresh ginger
1 tablespoon chopped garlic
4 tablespoons granulated sugar
4 (7-ounce) fillets Chilean sea bass
3 tablespoons vegetable oil for sautéing
For the rice:
1 cup water
1 cup sushi rice
1/4 cup unseasoned rice wine vinegar
For the broccoli:
1 head broccoli (preferably chinese)
For the Wasabi-Ginger Vinaigrette:
2 tablespoons wasabi powder
4 to 6 tablespoons hot water
1 tablespoon hoisin sauce
1/4 cup mirin
1/4 cup unseasoned rice wine vinegar
1 tablespoon chopped fresh ginger
1/4 cup light soy sauce
1-1/2 cups pure olive oil or vegetable oil
1/2 cup sesame oil

Steps:

  • To prepare the marinade: Pour the soy sauce and vinegar into a stainless steel bowl and add the ginger, garlic and sugar. Mix well, until the sugar is dissolved. Place the pieces of sea bass into a shallow stainless steel or glass baking dish in a single layer and pour the marinade over them. Turn to coat. Cover and refrigerate for 1 hour. For the rice: Pour the water into a medium saucepan, and add the rice and rice wine vinegar. Cover and cook over medium heat for about 10 minutes, or until rice is tender. Remove from the heat, fluff with a fork and keep warm until ready to serve. To prepare the broccoli: Bring water to a boil in the bottom of a steamer set over high heat. Make sure the bottom of the steamer contains only enough water so that the top section of the steamer does not have water in it. Place the broccoli into the top section of the steamer, set it on top of the boiling bottom section, cover and steam for about 6 minutes, or until tender. Remove from the heat and keep warm until ready to serve. For the vinaigrette: Mix the wasabi powder and hot water in a mixing bowl until the mixture takes on the consistency of a smooth paste. Add the hoisin, mirin, rice wine vinegar, ginger and soy sauce. Slowly add the oil to the vinaigrette, whisking constantly with a wire whisk as you add it. Whisk until the ingredients are smooth and emulsified. To sauté the bass: Heat the vegetable oil in a sauté pan over medium-high heat until the oil ripples. Carefully place the sea bass into the pan in a single layer, working in batches if necessary. Reserve the marinade. Sauté the bass, shaking the pan gently, for 3 to 4 minutes, or until golden; then turn carefully with a spatula and sauté the other side for 3 to 4 minutes. Add about 2 tablespoons of the reserved marinade to the sauté pan and cook for 2 to 3 minutes, or until the liquid thickens and becomes syrupy and coats the fish. Discard the remaining marinade. To assemble the dish: Spoon equal portions of rice onto 4 serving plates, and place equal portions of broccoli on each. Place one fillet of sea bass on each plate, angling so that it overlaps the rice slightly. Drizzle about 2 ounces of vinaigrette on to the outside of each plate.

CHILEAN SEA BASS WITH GINGER AND SOY



CHILEAN SEA BASS WITH GINGER AND SOY image

Categories     Roast     Quick & Easy

Yield 2 People

Number Of Ingredients 8

Ingredients
2 tablespoons fresh lime juice
1 1/2 tablespoons soy sauce
1 tablespoon chopped fresh cilantro
1 tablespoon chopped peeled fresh ginger
1 tablespoon minced shallot
5 teaspoons olive oil
2 6 oz. sea bass fillets

Steps:

  • 1 Preheat oven to 500 degress. Mix first 5 ingredients and 3 teaspoons oil in small bowl. Season with salt and pepper. 2 Brush 9 inch diameter glass dish with remaining 2 teaspoons oil. Arrange fish in prepared dish; turn to coat. Sprinkle fish with salt and pepper; spoon 1/2 tablespoon sauce over each fillet. 3 Roast fish until just opaque in center about 12 minutes. Top fish with remaining sauce and serve.

SOY GINGER BAKED CHILEAN SEA BASS



Soy Ginger Baked Chilean Sea Bass image

Soy Ginger Baked Chilean Sea Bass is the perfect one dish meal ready in under 30 minutes!Did you know that Chilean Sea Bass is actually not considered a bass at all. It was named so in the last century because the name Chilean sea bass was thought to sound better than its true name (Antarctic Toothfish). This chef-prized, deep water fish is known for its high-fat content and velvety mouthfeel. Chilean sea bass has a rich, melt in your mouth texture. Its white flesh and flaky meat, makes it perfect in just about any white fish recipe. Another bonus to its high omega-2 fatty acid content is that it is very forgiving with almost any cooking method. It is also important to note that here at Sizzlefish we're supporting healthy, abundant oceans by partnering with the Monterey Bay Aquarium Seafood Watch® program, and we're making changes to source only environmentally responsible seafood. You can learn more at seafoodwatch.org.

Provided by Sarena

Categories     

Entree

Time 30m

Yield 2

Number Of Ingredients 8

2 Sizzlefish Chilean Sea Bass Fillets
4 TBSP Low Sodium Soy Sauce
2 TBSP Rice Vinegar
2 TBSP Fresh Lime Juice
1 TBSP Sesame Oil
1 TBSP Brown Sugar
1 TBSP Freshly Grated Ginger
½ tsp Kosher Salt

Steps:

  • In a medium bowl, whisk together the soy sauce, rice vinegar, lime juice, sesame oil, brown sugar, fresh ginger, and salt.
  • Pat the Chilean sea bass fillets dry and place them in a high sided baking dish.
  • Pour the marinade over the fillets, coating well, and allow to marinate for 15 - 30 minutes, but no more than 30 minutes.
  • Preheat the oven to 450°F degrees while the fillets marinate.
  • Once the fillets are marinated, place the dish in the oven and bake for about 15 minutes or until the fillets reach an internal temperature of 135°F.

Nutrition Facts : ServingSize 2, Calories 180

CHILEAN SEA BASS WITH LIGHT SOY AND CHIVE SAUCE



Chilean Sea Bass with Light Soy and Chive Sauce image

Provided by Food Network

Categories     main-dish

Yield 5 servings

Number Of Ingredients 16

1/2 bunch shallots
4 ounces butter
1/2 cup white wine
1 cup fish stock
1/4 cup heavy cream
3 tablespoons soy
2 large onions
Flour, as needed
Frying oil. as needed
3 bunches scallions
Olive oil
4 servings potatoes, whipped
2 tomatoes
1 bunch chives
5 pieces Chilean sea bass, approximately 6 ounces each
2 lemons

Steps:

  • Make the sauce: Slice shallots, saute with butter and add white wine. Cook total reduction, add fish stock, and reduce to 1/2. Add heavy cream. Blend with 2 ounces of butter; add the soy, salt and pepper to taste. Keep warm.
  • Make the garnish: Slice the onion, dredge in flour. Shake off excess and fry until golden brown. Keep warm on a paper towel. Cut the scallion and saute with olive oil. Mix with the whipped potatoes. Salt and pepper to taste. Keep warm. Peel, de-seed and dice tomatoes. Cut chives.
  • Progression: Saute the bass with olive oil, salt and pepper to taste. When thoroughly cooked squeeze lemon juice on fish.
  • Ready to eat: To serve, place some whipped potatoes on the center of the plate. Add tomatoes and chives to the sauce, place around the potatoes. Place the fish on the potatoes and top with fried onions. Serve hot.

CHINESE STEAMED SEA BASS



Chinese Steamed Sea Bass image

A traditional Chinese fish recipe. Chinese love fresh seafood! Steamed fish is an easy way to prep fish and at the same time keep the original flavor of the fish. In this recipe, a whole sea bass, ginger, and spring onions are steamed to perfection and then topped with soy sauce, sugar, and hot oil. Serve with freshly cooked rice.

Provided by tonytsang

Categories     World Cuisine Recipes     Asian     Chinese

Time 33m

Yield 2

Number Of Ingredients 7

1 pound whole sea bass - cleaned, rinsed, and patted dry
salt to taste
5 spring onions, thinly sliced
¼ cup peeled and thinly sliced ginger
¼ cup soy sauce
¼ cup chile oil
1 tablespoon white sugar

Steps:

  • Season sea bass with salt.
  • Place 1/3 of the spring onions and ginger onto a glass or ceramic plate; cover with sea bass. Scatter remaining spring onions and ginger over the sea bass.
  • Bring a wide pot of water to a boil. Set a rack inside the boiling water; place the plate of sea bass on top. Cover pot and steam until sea bass flakes easily with a fork, 8 to 10 minutes. Pour out any water that may have collected on the plate.
  • Mix soy sauce, chile oil, and sugar together in a small bowl; pour over the sea bass before serving.

Nutrition Facts : Calories 476.1 calories, Carbohydrate 13.4 g, Cholesterol 93.8 mg, Fat 26.7 g, Fiber 1.5 g, Protein 44.7 g, SaturatedFat 4.2 g, Sodium 2043.2 mg, Sugar 7.9 g

MISO AND SOY CHILEAN SEA BASS



Miso and Soy Chilean Sea Bass image

This Sea Bass will melt in your mouth! Delicious, I had this at Blue Water Grill in NYC and it was by far the best sea bass I've ever had in my life. This recipe is as close as I can get to tasting like the restaurants. They served it with bok choy and sticky rice on the side.

Provided by Swest

Categories     World Cuisine Recipes     Asian     Japanese

Time 3h17m

Yield 4

Number Of Ingredients 7

⅓ cup sake
⅓ cup mirin (Japanese sweet rice wine)
3 tablespoons soy sauce
¼ cup packed brown sugar
⅓ cup miso paste
4 (4 ounce) fillets fresh sea bass, about 1 inch thick
2 tablespoons chopped green onion

Steps:

  • Whisk together the sake, mirin, soy sauce, brown sugar, and miso paste in a bowl to make the marinade. Place the sea bass in a large sealable plastic bag and pour the marinade over the sea bass. Chill in refrigerator 3 to 6 hours. Arrange the fillets on a baking sheet. Discard the marinade.
  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar.
  • Bake the sea bass under the broiler until the fish flakes easily with a fork, 7 to 9 minutes. Sprinkle with chopped green onions to serve.

Nutrition Facts : Calories 286.9 calories, Carbohydrate 27.9 g, Cholesterol 47.2 mg, Fat 3.7 g, Fiber 1.4 g, Protein 24.7 g, SaturatedFat 0.8 g, Sodium 1612.5 mg, Sugar 22.3 g

CHILEAN SEA BASS WITH GINGER AND LEMON



Chilean Sea Bass With Ginger and Lemon image

Super simple Chilean Sea Bass recipe. I defrosted some frozen Chilean Sea Bass steaks that I found in Chinatown.

Provided by SocaliJL

Categories     Asian

Time 30m

Yield 2 serving(s)

Number Of Ingredients 6

1 lb sea bass steak, Chilean
1 gingerroot
1 lemon
olive oil, drizzle
salt, to taste
pepper, to taste

Steps:

  • In a baking dish, marinade for 20min up to a couple of hours.
  • Ginger juice (grate ginger and squeeze to extract juice).
  • Juice of 1 lemon.
  • Drizzle with olive oil.
  • Salt and Pepper to taste.
  • Preheat over to 450.
  • Drain excess marinade.
  • Cover dish with foil and bake for 20 minutes at 450.

Nutrition Facts : Calories 230.8, Fat 4.7, SaturatedFat 1.2, Cholesterol 93, Sodium 155.8, Carbohydrate 5.8, Fiber 2.5, Protein 42.5

SEA BASS WITH CITRUS AND SOY



Sea Bass with Citrus and Soy image

Simple, elegant and healthy, too! What more can you ask from any recipe? Serve with steamed rice to complement this delightful dish with an Asian flare!

Provided by Bev I Am

Categories     Bass

Time 2h14m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup pineapple juice
1/2 cup orange juice
1/3 cup soy sauce
3 tablespoons finely chopped peeled fresh ginger
2 tablespoons oriental sesame oil
1/8 teaspoon cayenne pepper
4 (6 ounce) sea bass fillets
chopped green onion

Steps:

  • Mix first 6 ingredients in 8x8x2" glass baking dish.
  • Add fish; turn to coat.
  • Chill 2 hours, turning fish occasionally.
  • Place steamer rack in large skillet.
  • Arrange fish on rack.
  • Pour marinade into skillet under rack and bring to boil.
  • cover skillet and steam fish until just opaque in center, about 8 minutes.
  • Transfer fish to plates.
  • Remove steamer rack from skillet.
  • Boil marinade until reduced enough to coat spoon, about 6 minutes; spoon over fish.
  • Top with green onions.
  • Serves 4.

More about "chilean sea bass with ginger and soy food"

ORANGE, GINGER, AND SOY SAUCE SEA BASS - EAT SIMPLE …
orange-ginger-and-soy-sauce-sea-bass-eat-simple image
Wrap it up and bake ~20-25 minutes or until fish is flaky. Make the sauce: Bring a small pan to medium high heat and add all sauce ingredients. Bring to a boil, reduce heat and cook uncovered at a low simmer for ~5-8 minutes or until …
From eatsimplefood.com


ASIAN SEA BASS (GRILLED) WITH A SWEET SOY GINGER SAUCE
asian-sea-bass-grilled-with-a-sweet-soy-ginger-sauce image
1/2 Ib. sea bass (per person) fresh cilantro, chopped; garlic powder; sea salt; olive or other oil (for brushing) Sweet Soy Ginger Sauce. 4 Tbsp. soy sauce, low sodium; 2 Tbsp. water; 1 Tbsp. cane sugar; serrano chili peppers, sliced; …
From angelwongskitchen.com


CHILEAN SEA BASS RECIPE SOY SAUCE GINGER | BESTO BLOG
chilean-sea-bass-recipe-soy-sauce-ginger-besto-blog image
Pics of : Chilean Sea Bass Recipe Soy Sauce Ginger. Steamed Sea Bass Salu Salo Recipes. Asian Sea Bass Grilled With A Sweet Soy Ginger Sauce Angel. Sea Bass With Sizzled Ginger Chilli Spring Onions Recipe Bbc. …
From bestonlinecollegesdegrees.com


PAN-FRIED SEA BASS WITH GINGER SOY SAUCE - SLIMMING EATS
pan-fried-sea-bass-with-ginger-soy-sauce-slimming-eats image
Instructions. Pat the Sea Bass fillets dry with some kitchen paper and season with a pinch of sea salt and black pepper. Spray a frying pan over a medium high heat, with cooking oil spray. Add the sea bass fillets, skin side …
From slimmingeats.com


10 BEST BAKED CHILEAN SEA BASS RECIPES - YUMMLY
10-best-baked-chilean-sea-bass-recipes-yummly image
Chilean Sea Bass with Basil Pesto The Mediterranean Dish. red pepper flakes, chilean sea bass, kosher salt, basil pesto and 3 more. Pan Seared Chilean Sea Bass Oh Snap! Let's eat! paprika, olive oil, garlic …
From yummly.com


OVEN-ROASTED SEA BASS WITH GINGER AND LIME SAUCE
oven-roasted-sea-bass-with-ginger-and-lime-sauce image
Arrange the fish in a single layer in the dish and turn to coat it in the oil. Season as desired with salt and pepper. Spoon each fillet with a couple teaspoons of the ginger-lime sauce. Place the baking dish in the oven and …
From cdkitchen.com


CHILEAN SEA BASS RECIPE WITH VIETNAMESE SAUCE
chilean-sea-bass-recipe-with-vietnamese-sauce image
When hot add sea bass fillets, in a single layer. Cook for 4-6 minutes per side (without touching them) until browned and cooked through. In a small bowl whisk together the sauce ingredients - lime juice, minced ginger, …
From avocadopesto.com


CHILEAN SEA BASS IN CHINESE RECIPES ALL YOU NEED IS FOOD
Aug 23, 2021 · Steps to Make It. Gather the ingredients. Preheat the oven to 425 F. Oil a broiler pan and rack or baking pan with olive oil. Lightly sprinkle the sea bass fillets all over with Kosher salt, pepper, and Creole seasoning. Place the Chilean sea bass on …
From stevehacks.com


SEA BASS WITH GARLIC-GINGER SOY | RESTAURANT HOSPITALITY
To prepare Chilean sea bass: Rub fillets with oil, salt, parsley and garlic powder. Place in hotel pan; cover and refrigerate. For each serving, to order: Grill 1 fillet on medium-hot grill 4 to 6 minutes on each side or until cooked throughout. Meanwhile, place a pinch of garlic-ginger mixture in small ramekin; add 3 Tbsp. soy mixture.
From restaurant-hospitality.com


CHILEAN SEA BASS RECIPES WITH GINGER | BESTO BLOG
Oven Roasted Sea Bass With Ginger And Lime Sauce Recipe. Steamed Soy Ginger Fish Marion S Kitchen. Steamed Chilean Sea Bass With Ginger And Scallion Sauce Picture. [irp] Sea Bass With Sizzled Ginger Chilli Spring Onions Recipe Bbc. Ginger Sea Bass Over Wilted Greens Recipe Giada De Lauiis. Miso Glazed Chilean Sea Bass Recipe.
From bestonlinecollegesdegrees.com


GINGER-SOY GLAZED CHILEAN SEA BASS | GOODCOOK RECIPES
Directions. In a large GoodCook® sauté pan over medium-low heat, whisk together soy sauce, rice vinegar, sugar, ginger and lime juice. Whisk until the sugar dissolves, about 3 minutes. Mix lime juice with the cornstarch and add to the GoodCook® sauté pan. Whisk until the sauce thickens, about 1 minute, and transfer to a small bowl.
From goodcook.com


GINGER-SCALLION SEA BASS WITH BOK CHOY AND SNAP PEAS
Set aside separately. In a small bowl, stir together the ginger, garlic, minced green onion, soy sauce, rice vinegar, sesame oil and a pinch of salt. Place the fish in a sealable plastic bag and pour in the marinade. Seal and refrigerate for at least 30 minutes and up to 2 hours. Remove the fish from the marinade, allowing any excess marinade ...
From williams-sonoma.com


SKEWERED CHILEAN SEA BASS - JAMIE GELLER
Skewered Chilean Sea Bass. Author: Chef Makoto Kameyama. Publish date: Nov 30, 2011. Servings Servings; Ingredients. ¼ pound chilen sea bass, cubed; ½ cup mirin; ½ cup soy sauce; Preparation. Combine mirin and soy sauce. Add sea bass cubes and marinate for 15 minutes. In a grill or sauté pan, cook fish until it flakes easily, about 2-4 minutes per side. …
From jamiegeller.com


MISO CHILEAN SEA BASS RECIPE
Preparation. Whisk the sake, brown sugar and miso paste in a bowl to make the marinade. Pat the fish dry so that most of the moisture of the fish is removed. It will give a nice brown color to the fish on the outside. Cover the sea bass with the marinade. Cover the fillets in a plastic bag and marinate for about three hours to four.
From chileanseabassrecipe.com


SEA BASS WITH GINGER AND GREEN ONIONS | WILLIAMS SONOMA
Directions: Make the sauce. Preheat an oven to 425°F. In a small bowl, combine the water, soy sauce, oyster sauce, sesame oil, corn oil, sugar, cornstarch and white pepper. Stir well to dissolve the sugar and cornstarch. Cook the sea bass. Place the fish in a baking dish just large enough to hold the fillets in a single layer without crowding.
From williams-sonoma.com


STEAMED SEA BASS - SALU SALO RECIPES
Instructions. Rinse steaks, pat dry with paper towels and then sprinkle with salt. Place the steaks on a heatproof plate that would fit in your steamer. Spread green onions and ginger over the fish. Put the plate in the steamer and steam the fish for 15 minutes or until fish flakes easily with a fork. Gently transfer the cooked fish (minus the ...
From salu-salo.com


CHILEAN SEA BASS WITH HORSERADISH GINGER CRUST
2 Tbsp. fresh cilantro. 1 whole egg. Flour to dredge. Instructions: Mix all ingredients together except flour, egg and sea bass. Season bass with salt and pepper. Dredge in flour and dip in egg. Dredge in breadcrumb mix. In a hot sauté pan, sear crumb side of fish and finish in a 350º oven until fish is done.
From horseradish.org


BEST CHILEAN SEA BASS RECIPE - MOMMA FIT LYNDSEY
Whisk together soy sauce, brown sugar and rice vinegar and pour over fish. Work marinade into fish and allow to marinate in the refrigerator for at least 3 hours up to overnight. Ensure oven rack is 6 inches from broiler. Preheat oven's …
From mommafitlyndsey.com


ROASTED CHILEAN SEA BASS - ALEX BECKER MARKETING
Oven-roasted Chilean Seabass Recipe | MyRecipes. Instructions Checklist. Step 1. Rinse fish and pat dry. Advertisement. Step 2. Rinse …
From alexbecker.org


10 BEST SEA BASS FILLETS SOY SAUCE RECIPES - YUMMLY
red chilli, oil, pak choi, kecap manis, ginger, mirin, sea bass fillets and 3 more 12 minute Sticky Asian Sea Bass Kitchen Sanctuary sea bass fillets, brown sugar, red chilli, garlic, honey, cornflour and 7 more
From yummly.com


STEAMED BASS WITH ONION, GINGER AND SCALLION - FOOD & WINE
Transfer to a small bowl and stir in the ginger. In a large wok, set a round rack that will sit at least 3 inches above the bottom. Add 2 inches of water and bring to a boil. Set the fish on a ...
From foodandwine.com


STEAMED SEA BASS | SOY & GINGER FISH RECIPE - YOUTUBE
Steamed Sea Bass is a buttery and flakey fish. ♥ In today's recipe we'll be cooking a steamed Sea Bass in a simple Soy & Ginger sauce. With this 15 minute c...
From youtube.com


WHAT DOES CHILEAN SEA BASS TASTE LIKE RECIPES - STEVEHACKS
Bring the water to a boil over high heat. 3. Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes, until the fish flakes easily when tested with the tip of a knife. 4. While the fish is steaming, in a small bowl, stir together the soy sauce, wine, and 1 tablespoon of water. Set aside.
From stevehacks.com


CHILEAN SEA BASS WITH SOY GLAZE - FOOD RECIPES
This is delicious. Such amazing flavor Ingredients 26 oz chilean sea bass fillets 3 Tbspolive oil 1/2 ceach soy sauce, mirin and sugar 2 Tbspsake ·chives for garnish How to Make Chilean Sea Bass with Soy Glaze Mix the soy sauce, mirin, sugar and sake together. Set aside. Add the oil to a skillet. Brown […]
From recipes.studio


WHOLE ROASTED SEA BASS WITH SOY SAUCE AND GINGER
Preparation: Put all the sauce ingredients in a small pan, put on a high heat and, once boiling, cook for a minute, swirling the pan slightly so the sugar dissolves. Remove from the heat and set aside. Cut five ¼-inch (0.5 cm) deep and 3 ¼-inch (8-cm) long diagonal slits on both sides of the fish.
From millstonenews.com


HONEY SOY BAKED CHILEAN SEA BASS - THE WEATHERED GREY TABLE
Whisk together the honey and the soy sauce. Marinate the sea bass in the mixture for at least 1 hour. 2. Oil a large oven-to-table baking dish, remove the fish from the marinade, center it in the baking dish skin side down, and let the fish come to room temperature while you preheat the oven to 450*. Bake until fish is opaque throughout, 20 to ...
From theweatheredgreytable.com


CHILEAN SEA BASS WITH LEMON SAUCE- A PERFECT RECIPE
Instructions. Preheat the oven to 450 degrees Fahrenheit. In a small saucepan, bring the wine, garlic, shallot, lemon juice, and lemon zest to a boil. Cook until the liquid has been reduced to approximately 1/3 cup. Reduce the heat to low and add 1 tablespoon of butter at a time, whisking constantly.
From silverbowbakery.com


CHINESE GINGER SOY SEA BASS RECIPE - FOOD NETWORK …
Rinse the fish in cold water and pat completely dry with paper towels. Rub the entire fish with a light coat of cornstarch. Place three slices of ginger inside each fish and two on top of the fish. Place the fish on the dish. Step 4. When the water in the wok/pot is boiling, place the dish on top of the trivet.
From foodnetwork.ca


PAN SEARED CHILEAN SEA BASS WITH ASIAN MARINADE - PINTEREST
Apr 2, 2021 - This pan seared Chilean sea bass is made with an Asian marinade of soy sauce, ginger & mirin. Cooked until tender & flakey with crispy skin! Apr 2, 2021 - This pan seared Chilean sea bass is made with an Asian marinade of soy sauce, ginger & mirin. Cooked until tender & flakey with crispy skin! Pinterest. Today. Explore. When autocomplete results are …
From pinterest.com


BEST CHILEAN SEA BASS RECIPE - HOW TO MAKE CHILEAN SEA BASS
Directions. Place miso in a small bowl. Slowly whisk in mirin until smooth, then whisk in soy sauce, oil, sugar, and garlic. Pour marinade …
From delish.com


CHILEAN SEA BASS RECIPE WITH ASIAN GLAZE AND SESAME SPINACH
Cook for 4-6 minutes per side (without touching them) until browned and cooked through. In a small bowl whisk together the sauce ingredients – lime juice, minced ginger, fish sauce, rice vinegar, agave, 1 teaspoon sesame oil, olive oil and sambal olek. Whisk until smooth. Remove cooked fish and set aside. In the same pan cook the spinach in 1 ...
From bradleysfish.com


CAJUN CHILEAN SEA BASS RECIPE — CHEF DAN LANE
4 eachs north coast seafoods Chilean Sea Bass. 1/2 cup Mae Ploy Sweet Chili Sauce. 4 eachs tai basil or regular basil. 2 eachs scallion. 1 tablespoon fresh grated ginger. 2 tablespoons soy sauce. 3 ounces baby arugula. 1 1/2 cups water. 2 tablespoons lime juice. 1 1/2 tablespoons butter. 1/2 teaspoon salt. 1 bottle Chef Dan’s Cajun Seasoning
From chefdanlane.com


BROILED STRIPED BASS WITH GINGER-SCALLION OIL - FOOD & WINE
Directions. Step 1. In a bowl, combine the scallions, ginger, garlic and red pepper. In a saucepan, heat the oil until shimmering. Pour the hot oil over the scallion mixture and stir in the lemon ...
From foodandwine.com


PAN SEARED CHILEAN SEA BASS IN LEMON CAPER SAUCE
Instructions. Pat dry the sea bass with a paper towel. Add the ghee to the pan on medium heat, then add the shallots and sautee for 2 minutes. Once the two minutes is up add the sea bass to the pan for 5 minutes. Once the 5 minutes is up, capers and lemon and flip the sea bass to cook for an additional 5 more minutes.
From alliannaskitchen.com


SEA BASS WITH GINGER-SOY-WINE SAUCE - UNIVERSITY OF PITTSBURGH
Sea Bass with Ginger-Soy-Wine Sauce Heard on the "Today" Show and Modified by Carole (originally called for Chilean Sea Bass and Australian Wine) Ingredients 1 lb. Sea Bass (cut in 3 pieces) but this has worked well with Orange Roughy (Tilapia might be faster but falls apart) 1 to 2 teaspoons fresh ginger, diced (per piece of fish) 1-2 Tablespoons fresh cilantro, chopped (per …
From sites.pitt.edu


Related Search