Sake Steamed Sea Bass Food

SAKE STEAMED BASS

Steps:

• Preheat the oven to 425 degrees F.
• Prepare the lemongrass by removing the outer tough leaves to reveal the white center. Smash each stalk with the back of a knife to release the oils and flavor.
• Lay the sliced limes in the bottom of a large baking dish. Evenly space the lemongrass pieces on top of the limes and lay the ginger strips evenly around the lemongrass. Arrange the fillets directly on top, pour the sake over the fish and season with salt. Cover the dish with aluminum foil and bake until the fish is firm, opaque in the center, and beginning to flake, about 15 minutes. The cooking time varies depending on the thickness of the fillets.
• Just before serving, spoon a little of the liquid from the dish over the fillets and transfer to plates to serve.

SAKE-STEAMED SEA BASS WITH GINGER AND GREEN ONIONS

Steps:

• Cook rice according to package directions.
• Meanwhile, combine sake and next 3 ingredients in large skillet deep enough to hold steamer rack. Bring liquid to boil. Reduce heat; simmer 5 minutes. Arrange fish on rack; sprinkle with salt and pepper. Place rack in skillet. Top fish with onions; drizzle with soy sauce and sesame oil. Cover skillet; steam fish until opaque in center, about 5 minutes. Remove steamer rack. Mix cilantro into juices in skillet. Spoon rice onto plates. Top with fish, juices from skillet, and sesame seeds.

STEAMED SEA BASS

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.

SAKE SEA BASS IN PARCHMENT

Steps:

• Preheat oven to 400°F with a baking sheet on bottom rack.
• Stir together sake, soy sauce, ginger, and sugar in a bowl.
• If fish fillets are more than 4 inches long, fold ends under. Put a fish fillet in center of each parchment square and season with 1/4 teaspoon salt (total). Working with 1 portion at a time, sprinkle fish with some of scallions and spoon some of sake mixture over top (hold up 2 corners of parchment to prevent liquid from running off). Gather sides of parchment up over fish to form a pouch, leaving no openings, and tie tightly with string.
• Bake on hot baking sheet until fish is just cooked through, 10 to 12 minutes.

STEAMED SEA BASS WITH GINGER AND CHINESE MUSHROOMS

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.

SAKE STEAMED SEA BASS

Steps:

• Cook rice according to package directions.
• Meanwhile, combine sake and next 3 ingredients in large skillet deep enough to hold steamer rack.
• Bring liquid to boil.
• Reduce heat; simmer 5 minutes.
• Arrange fish on rack; sprinkle with salt and pepper.
• Place rack in skillet.
• Top fish with onions; and minced garlic, drizzle with soy sauce and sesame oil.
• Cover skillet; steam fish until opaque in center, about 5 minutes.
• Remove steamer rack.
• Mix cilantro into juices in skillet.
• Stir in a pat of crème fraise.
• Add the brown sugar and butter and reduce slightly.
• Spoon rice onto plates.
• Top with fish, juices from skillet, and sesame seeds.

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.

SAKE STEAMED SEA BASS

Steps:

• Heat the first 4 ingredients to boil, then lower to simmer in a pot big enough to hold the steamer.
• Add the fish on a steamer rack, top with salt, pepper, scallions, soy sauce and sesame oil.
• Cover and steam for 5 minutes until opaque; remove rack add cilantro to cooking liquid.
• Serve rice on 4 plates, top with fish, top with cooking juices, sprinkle with sesame seeds.

CHINESE STEAMED SEA BASS

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.

SAKE-MARINATED SEA BASS WITH COCONUT-CURRY SAUCE

Steps:

• Purée first 7 ingredients in blender. Place fillets in single layer in glass baking dish. Pour marinade over. Cover; refrigerate 2 hours, turning fish occasionally.
• Preheat oven to 400°F. Remove fillets from marinade; pat dry with paper towels. Sprinkle both sides of fillets with salt and pepper. Heat oil in large ovenproof nonstick skillet over medium-high heat. Add fillets and sear until golden brown, about 2 minutes. Turn fillets over; transfer skillet to oven. Bake fillets until just opaque in center, about 8 minutes. Place some steamed rice in center of each of 6 plates. Top with fillets. Spoon some Coconut-Curry Sauce around rice on each plate. Garnish with chopped fresh cilantro and serve.

STEAMED SEA BASS IN NAPA CABBAGE

Steps:

• To make the sea bass, place the fish in a baking dish just large enough to hold them in single layer. In a small bowl, mix together the sacha sauce, soy sauce, ginger, garlic, oil, and chile. Pour the mixture over the fish, cover, and let marinate refrigerated for 2 hours.
• Bring a medium pot of water to a boil. Add a generous amount of salt, and bring the water back to a boil. Prepare an ice-water bath. Add the cabbage leaves to the boiling water, and cook until they are tender but still retain their crispness, about 1 minute. Remove the leaves from the water, and immediately plunge them into the ice-water bath. Allow the cabbage leaves to cool for about 1 minute in the ice-water bath, and then pat dry using paper towels.
• Remove 1 piece of fish from the marinade; place on a cabbage leaf about 1 inch from the edge. Fold in the left and right edges of leaf, and then roll the fish up in the leaf to enclose completely. Place seam side down in a bamboo steamer basket. Repeat process with remaining fish and cabbage leaves.
• Fill a large skillet with water and bring to a boil. Place bamboo steamer into the skillet and cover. Steam the fish until the edges of the fish are firm and white, about 6 minutes.
• To make the sauce, place the ginger in a small food processor and process until pureed. Transfer the ginger puree onto a paper towel. Over a medium bowl, squeeze the ginger in the paper towel until all the ginger juice is extracted from the pulp; discard pulp. Add the oyster sauce, sugar, soy sauce, vinegar, and oil to the ginger juice and whisk together.
• Place 2 of the wrapped fish rolls on each of 4 heatproof plates. Drizzle sauce around fish. Garnish fish with scallions and ginger. Carefully pour 1 tablespoon heated grape seed oil over scallions and ginger. Serve immediately.

SAKE STEAMED SEA BASS W/ GINGER & GREEN ONIONS

Steps:

• Cook rice according to package directions.
• Meanwhile, combine sake and next 3 ingredients in large skillet deep enough to hold steamer rack. Bring liquid to boil. Reduce heat; simmer 5 minutes.
• Arrange fish on rack; sprinkle with salt and pepper. Place rack in skillet. Top fish with onions; and minced garlic, drizzle with soy sauce and sesame oil.
• Cover skillet; steam fish until opaque in center, about 5 minutes.
• Remove steamer rack.
• Mix cilantro into juices in skillet. Add the brown sugar and butter and reduce slightly.
• Spoon rice onto plates. Top with fish, juices from skillet, and sesame seeds.

TURKISH SEA BASS

Steps:

• Combine garlic, olives, oregano, basil and parsley in small bowl. Season to taste with salt and pepper. Heat oil mixture evenly over bottom of baking dish. Arrange sea bass skin side down, on top. Pour vegetable stock around fillets. Bake basting occasionally with juices until done.

MISO AND SOY CHILEAN SEA BASS

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.