CHINESE-STYLE STEAMED SEA BASS WITH VEGETABLES
Steaming sea bass keeps its richlayers of flavor intact. An addedbonus is that it's very low in fat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 12
Steps:
- Rinse fish thoroughly under cold running water; remove any debris from the cavity with a spoon; pat dry. Season cavity with salt and pepper; stuff with ginger slices, 4 slices garlic, and the cilantro sprigs. Rub fish with 1 1/2 tablespoons sesame oil. Season with salt and pepper.
- Put bok choy, mushrooms, two-thirds of scallions, remaining garlic, the grated ginger, and 1/4 teaspoon salt in a medium bowl. Season with pepper, and toss.
- Transfer half of bok choy mixture to a 9-by-13-inch baking pan; place fish on top. Top with remaining bok choy mixture. Whisk together soy sauce, vinegar, mirin, and 1/4 teaspoon salt; drizzle over fish. Tightly cover pan with foil.
- Pour water to a depth of 1/4 inch in another 9-by-13-inch baking pan; bring to a boil on top of stove. Reduce heat; let simmer. Set pan with fish on top; steam until cooked through, 16 to 20 minutes. Transfer to a platter; garnish with remaining scallions and chopped cilantro. Drizzle with remaining 2 tablespoons sesame oil.
STEAMED SEA BASS
Try this steamed sea bass with fragrant Asian ingredients as the centrepiece for a Chinese menu. Steaming ensures the fish stays moist and flakes apart
Provided by Elena Silcock
Categories Dinner, Fish Course, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Put half the ginger in the cavity of the fish, then lay it on foil. Pull the sides of the foil up around the fish to create a foil bowl, then add 1 tbsp water (this will steam the fish), seal and cook in the oven for 15-20 mins or a large bamboo steamer until the fish is flaking apart.
- Transfer to a serving platter, leaving the juices in the foil. Heat the soy sauces, oil and palm sugar in a saucepan with 1 tbsp water until boiling and bubbling. Top the fish with the spring onion, chilli, most of the coriander and the rest of the ginger. Pour the hot liquid over the fish to 'cook' the aromatics on top. Scatter over any leftover coriander stalks to serve.
Nutrition Facts : Calories 331 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 35 grams protein, Sodium 1.4 milligram of sodium
SEA BASS WITH SIZZLED GINGER, CHILLI & SPRING ONIONS
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
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
STEAMED SEA BASS WITH GINGER AND CHINESE MUSHROOMS
Provided by Food Network
Categories main-dish
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Fill a wok three-quarters of the way up with water and place over high heat. Bring the water to a simmer.
- Place the fish on a plate. Cut 5 or 6 slits into the skin on both sides. Sprinkle the fish with salt and ground white pepper.
- Place a few pieces of ginger into the slits of the fish, and then stuff the cavity with the remaining ginger and the shiitake mushrooms. Pour the rice wine over the fish, place the fish in a bamboo steamer and close the lid.
- Place the steamer over the simmering water in the wok and steam until the fish is cooked and the flesh flakes apart with a fork, 10 to 12 minutes.
- After 10 minutes, sprinkle the scallions and sliced wild mushrooms on top of the fish and steam for 2 minutes more before serving. Serve immediately with the rice.
- Cook's Note: Also pairs well with a side of stir-fried vegetables such as bok choy or kai lan.
STEAMED SEA BASS WITH NAPA CABBAGE
Nothing says comfort food like steamed fish on a rainy day. Marinated with a mix of soy sauce, honey, coriander and spring onions, the fish is then steamed and served with mushrooms, cabbage, carrots and baby spinach, in a refreshingly clean yuzu ginger soy broth that brightens up the flavors of the dish. Have it on its own for a low carb meal or enjoy it with a bowl of steamed white rice, for a satisfying dinner.
Provided by Fitthree
Categories Chinese Food Recipes | Learn To Cook Chinese Food
Yield Serves 1 person
Number Of Ingredients 18
Steps:
- Marinate the fish. Mix the salt, soy sauce, honey, coriander and spring onions and marinate the seabass in the mixture for at least 2 hours.
- Steam Sea bass & Cook Veggies. Put the marinated sea bass in a heatproof dish and steam for 10 minutes. While the sea bass is steaming, make the veggies. In a frying pan, heat the sesame oil over medium heat, then add the mushrooms, garlic and ginger paste, stir frying till fragrant, 1-2 minutes. Add in the cabbage, carrots and stock and cook for 3 minutes. Mix in the baby spinach, soy sauce and yuzu vinegar then turn the fire off.
CHINESE STEAMED SEA BASS
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
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
CHINESE STEAMED BASS WITH CABBAGE
Try this flavour-packed, low-fat fish dish, perfect as a mid-week meal. It's full of omega 3 and counts as 1 of your 5-a-day.
Provided by Good Food team
Time 20m
Number Of Ingredients 8
Steps:
- Sprinkle the fish with the chilli, ginger and a little salt. Steam the cabbage for 5 mins. Lay fish on top of the cabbage and steam for a further 5 mins until cooked through.
- Meanwhile, heat the oils in a small pan, add the garlic and quickly cook, stirring until lightly browned. Transfer the cabbage and fish to serving plates, sprinkle each with 1 tsp of soy sauce, then pour over the garlicky oil.
Nutrition Facts : Calories 188 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 0.74 milligram of sodium
STEAMED SEA BASS WITH GINGER
The delicate flesh of the sea bass in the classic Chinese steamed fish dish is aromatically flavoured with ginger, spring onion, red chilli, soy sauce and rice wine vinger.
Provided by chizylass
Time 20m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Place the spring onions, ginger and chilli in a bowl and pour over the soy sauce and vinger.
- PLace the sea bass fillet, skinned sides up, on a board to make six small cuts into each fillet.
- place a banana lead or piece of baking parchment in the bottom of a a steamer basket and place a sea bass fillet on top. Spoon a quarter of the spring onion mixture over the fillet. Repeat with the remaining banana leaves and fillets. (If you have a large steamer you should be able to fit two leaves in the basket.
- Place the lid on the steamer and set over a saucepan of boiling water. Steam for 8-10 minutes, or until just cooked through, Keep warm and repeat with the remaining leaves and fillets, then serve immediately.
CHINESE STEAMED SEA BASS
This restaurant style Chinese Steamed Sea Bass is a popular recipe in many Chinese homes for special occasions. Perfect for Chinese New Year.
Provided by Azlin Bloor
Categories Side Dish
Number Of Ingredients 12
Steps:
- Make 3 diagonal slashes on both sides of the fish to help with the cooking.
- Mix the marinade ingredients and marinate the fish with half the marinade while you get all the other ingredients ready. Be sure to rub it in between the slashes you made.
- Clean and cut the stems off the pak choi, leaving them whole.
- Slice the tomatoes.
- Thinly slice (julienne) the spring onions, ginger and chilli, as in the pictures.
- Decide on the dish that you are going to cook and serve the fish on. It doesn't matter if the head and tail hang over the edges. Line the dish with the tomatoes, followed by the pak choi.
- Place the marinated fish on the vegetables.
- Tuck a few ginger strips in the slices you made. Top the fish with half the aromatics - the spring onions, ginger and chilli strips. Keep the rest to top the finished dish with.
- Drizzle the rest of the marinade all over the fish and aromatics.
- Sprinkle some pepper, then steam the fish for 10 minutes. If you are using a makeshift steamer, the water wants to be simmering, not boiling. Check that the fish is cooked. You can do this by just lifting the meat off the bone with a butter knife or something similar. The meat should be completely opaque. If not done, give it another 2-3 minutes.
- Chop up the coriander (cilantro) while waiting for the fish to cook.
- When the fish is done, heat the 1 Tbsp of sesame oil in a small frying pan on medium heat. When smoking, quickly fry the rest of the spring onions, ginger and chillies for 10 seconds and pour this aromatic oil all over the fish.
- Top with the coriander and serve immediately.
Nutrition Facts : Calories 267 kcal, Carbohydrate 10 g, Protein 21 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 43 mg, Sodium 1064 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
STEAMED STRIPED BASS WITH GINGER AND SCALLIONS
Steps:
- For the striped bass: Preheat the oven to 325 degrees F. Spray the bottom of a large baking dish with the cooking spray.
- Rinse the fish with cold water and pat it dry. Place it in the prepared baking dish. Season the fish with salt and white pepper. Scatter the sliced mushrooms in the dish. Sprinkle the sliced ginger over the fish and arrange the baby bok choy pieces around the fish, like a frame.
- For the sauce: Stir together the soy sauce, chicken bouillon powder, Shaoxing rice wine, sugar and sesame oil in a small bowl. Pour this sauce over the fish, which will convert to aromatic steam, cooking the fish.
- Pull a tight layer of plastic wrap over the baking dish and cover tightly with aluminum foil.
- Bake until the fish reaches an internal temperature of 130 to 135 degrees F; the fish should flake apart gently, and the center should just be turning opaque, 15 to 18 minutes.
- For after steaming: Check to see that the fish is done. Place the scallions on top of the fish and replace the foil to retain heat and moisture.
- Combine the canola and sesame oils in a small saucepan and heat them to high until just smoking, about 2 minutes. Remove the foil and carefully drizzle the hot oil over the scallions and fish--it will sizzle. Finish by spooning the sauce over the fish.
CHINESE-STYLE STEAMED SEA BASS WITH VEGETABLES
Steps:
- Rinse the fish thoroughly under cold running water; remove any debris from the cavity with a spoon; pat dry. Season the cavity with salt and pepper; stuff with the ginger slices, 4 slices garlic, and the cilantro sprigs. Rub the fish with 1 1/2 tablespoons sesame oil. Season with salt and pepper.
- Put the bok choy, mushrooms, two-thirds of the scallions, the remaining garlic, the grated ginger, and 1/4 teaspoon salt in a medium bowl. Season with pepper, and toss.
- Transfer half of the bok choy mixture to a 9 × 13-inch baking pan; place the fish on top. Top with the remaining bok choy mixture. Whisk together the soy sauce, vinegar, mirin, and 1/4 teaspoon salt; drizzle over the fish. Tightly cover the pan with foil.
- Pour water to a depth of 1/4 inch in another 9 × 13-inch baking pan; bring to a boil on top of the stove. Reduce heat; let simmer. Set the pan with the fish on top; steam until cooked through, 16 to 20 minutes. Transfer to a platter; garnish with the remaining scallions and chopped cilantro. Drizzle with the remaining 2 tablespoons sesame oil.
STEAMED SEA BASS WITH SCALLIONS AND GINGER
Steps:
- Put the fish in a shallow heatproof dish, such as a large baking pan. Season lightly with salt and pepper, inside and out. Disperse the scallions and ginger on top, underneath, and inside the fish. Combine the soy sauce, peanut oil, sesame oil, and sugar in a bowl. Pour the mixture over the fish.
- Set a roasting rack in a large roasting pan. Fill the pan with water that comes up below the rack. Set the pan over 2 burners and bring the water to a boil. Set the baking dish with the fish on the rack, reduce the heat to a simmer, and cover the roasting pan tightly with foil. Steam the fish until a small knife or skewer can be easily inserted into the thickest part and the fillet comes off the bone fairly easily, 6 to 7 minutes.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
STEAMED CHILEAN SEA BASS WITH CHINESE BROCCOLI, ASIAN AROMATICS AND BLACK BEAN SAUCE
Steps:
- Lightly saute shallots, ginger, garlic and sugar in the sesame oil until shallots are translucent. Add chicken stock and soy sauce to the mixture. Reduce liquid by half over medium heat and then add the black beans. Simmer for 10 minutes. Place aromatics in the bottom of the steam basket, and then place the fish and the broccoli on top of the steam basket. Place the steam basket over the simmering pot of water until the fish is cooked. Drizzle the sauce over the fish and serve.
STEAMED SEA BASS WITH BLACK BEAN SAUCE
I have not tried this. I was told that if I did it would make a fish eater out of me!! Don't know why but I just don't care for fish. Hope someone out there will try it and let me know if they liked it!!
Provided by Tebo3759
Categories Bass
Time 17m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place a rack in a wok or frypan with 1" water.
- Place fish in pyrex pie plate in a single layer.
- Spread black bean sauce over top and side of fish.
- Top with ginger and green onion.
- Drizzle oil over fish.
- Place pie plate on rack, cover and steam for about 12 minutes or until fish flakes easily.
- Remove and garnish with cilantro.
STEAMED SEA BASS, CANTONESE STYLE
Provided by Michael Tong
Categories Wine Wok Fish Garlic Ginger Steam Dinner Seafood Bass White Wine Summer Winter Party Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- 1. Rinse the fish inside and out with 1/4 cup of wine.
- 2. Select a round or oval platter that's large enough to hold the fish but will fit inside the top of a steaming utensil. This could be a traditional Chinese bamboo or metal steamer, or a Western-style clam steamer.
- 3. Place the fish on the platter and set platter in the top of the steamer. Cover and steam over boiling water 10 to 15 minutes.
- 4. Meanwhile, prepare the sauce base by combining the 2 tablespoons of wine, garlic, scallions, ginger, and sugar in a small bowl.
- 5. Check fish for doneness. When cooked, the flesh will be white and pull easily from the bones. Remove the platter and pour off the liquid that has accumulated around the fish.
- 6. Heat the oil in a wok or saucepan, and when it is hot, add the sauce base. Cook, stirring until the sauce boils.
- 7. Pour soy sauce over the sea bass first, and then pour the boiled sauce over the fish. Serve immediately.
CHINESE STEAMED WHOLE FISH
A steamed whole fish is a favorite on any Chinese table. This Cantonese steamed fish recipe with soy, scallion and ginger a a must-try fish recipe. The tutorial on how to serve a Chinese steamed whole fish at the table is one-of-a-kind!
Provided by Bill
Categories Fish and Seafood
Time 35m
Number Of Ingredients 10
Steps:
- Remove any scales from your fish using a serrated steak knife. The areas to look for are the belly and the edges of the fish including the top, near the dorsal fins, and the head. There is nothing worse than having to pick out scales while you're having dinner.
- Cut off any fins with kitchen shears. They are pretty tough, so be careful with this step. Leave the tail and head in tact for presentation.
- Look at the cavity, and you should see the backbone. You may also see a membrane that you should pierce and cut, revealing a blood line near the bone. Run your finger or a spoon across it to clean it thoroughly.
- Check the head and gills. You should not see any gills left, and if there are, remove them with the kitchen shears and rinse the area clean. Older Chinese folks who like dining on the fish head will appreciate this step.
- Give the fish a final rinse, shake off the excess water (no need to pat it dry) and transfer to a heat-proof plate for steaming. No salt, seasoning, or wine should be used on the fish before steaming. Repeat. Nothing on the fresh fish before steaming!
- For steaming, I used an elongated heat-proof plate. To accommodate that, I needed to MacGyver a steaming apparatus that would fit said plate. It's simple enough. I used a wok and metal steam rack. If you need more height to keep the plate above the water in the wok, set a rack on top of a metal can with both ends removed. It's a handy and cheap addition to your kitchen arsenal!
- Steam for 9 minutes and turn off the heat. Use a butter knife to peek at the meat and confirm the fish is cooked through. The meat should be opaque down to the bone, but the bone should be slightly translucent and not fully cooked (remember, you will not be eating the bone. Trust me on this one!).
- Next, carefully pour off all of the liquid accumulated on the plate from steaming and spread half of the ginger, the green portions of the scallion, and the cilantro over the fish.
- Mix the water, salt, sugar, light soy sauce or seasoned soy sauce, and fresh ground white pepper in a small bowl or measuring cup. Heat 2 tablespoons oil and the other half of the ginger in a saucepan until the ginger begins to sizzle and add in the sauce mixture. Heat the mixture until simmering.
- Once simmering, add the rest of the oil and white portions of the scallion and stir until the liquid begins to simmer and sizzle once again. Spoon the entire mixture evenly over the fish and serve hot!
Nutrition Facts : Calories 307 kcal, Carbohydrate 3 g, Protein 32 g, Fat 18 g, SaturatedFat 2 g, Cholesterol 136 mg, Sodium 1075 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
STEAMED WHOLE FISH WITH GINGER, SCALLIONS, AND SOY
Provided by Charles Phan
Categories Fish Ginger Steam Dinner Seafood Soy Sauce Green Onion/Scallion Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 2 to 4 as part of a multicourse meal
Number Of Ingredients 8
Steps:
- 1. Rinse the fish in cold water and pat dry with paper towels. Season the fish inside and out with salt and pepper. Place the fish on a heatproof plate that is both large enough to accommodate it (a glass pie plate works well) and will also fit inside your steamer, bending the fish slightly if it is too long. Stuff half of the ginger inside the cavity of the fish and spread the remaining ginger on top of the fish.
- 2. Pour water into a wok or stockpot and set a steamer in the wok or on the rim of the stockpot. Make sure the water does not touch the bottom of the steamer. 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.
- 5. When the fish is ready, carefully remove the plate from the steamer and pour off any accumulated liquid. Lay the scallion and cilantro along the top of the fish. In a small sauté pan, heat the oil over high heat until it is hot but not smoking. Remove the oil from the heat and pour it directly over the scallion and cilantro to "cook" them. Drizzle the soy mixture over the fish and serve immediately.
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- In a bowl, whisk the soy sauce with the rice wine, sugar and sesame oil. Set a bamboo steamer over a wok or an open steamer over a large, deep skillet. Add 2 inches of water to the wok and bring to a boil. Scatter the dark green parts of the scallions on a heatproof plate that will fit inside the steamer. Set the fish on the plate, skin side up. Using a knife, make 3 shallow slashes in the skin of each fillet. Pour the soy mixture over the fish and rub it all over. Season the fish lightly with salt and pepper. Sprinkle the black beans and minced ginger on top. Set the plate in the steamer. Cover and steam for 7 minutes, until the fish is just cooked.
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- Bake fish. Score the fish on both sides and stuff with some julienned ginger, spring onions and coriander leaves. Mix the water, soy, half the sesame oil and sugar in a bowl. Line the baking dish with foil and parchment papers. Lay the fish on top of the parchment paper and pour half the liquid all over. Take the sides of the foil and create a pouch. Bake in a 200°C-preheated oven for 30 - 35 minutes
- Make sauce. In a hot wok,add the remaining sesame oil then the remaining ginger for 1-2 minutes. 2.Add the white part of the spring onions and cook for another minute before adding the remaining liquid we prepared earlier and bring to a boil. 3.Now add the green parts of the spring onion. 4.Mix 1 tablespoon cornstarch with ¼ cup water and mix well then add to the wok to thicken the sauce. 5.Bring to a boil and set aside.
- Prepare vegetables and garnish. In a wok, fry some chopped ginger and garlic for a minute before adding soy sauce, the bok choy, carrots and green beans. Stir-fry for 3-4 minutes before adding the mushrooms and then the water. Cover for 4-5 minutes on high heat. After 5 minutes, we add the water and cornstarch mixture to thicken the sauce. Serve and top with crushed peanuts. When the fish is out of the oven and ready, top with half the sauce we prepared earlier and top the fish with it.
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