Sea Bass With Lime Ginger Sauce Food

GRILLED SEA BASS WITH CHILI-LIME DRESSING

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Whisk garlic, lime zest, rice vinegar, fish sauce, lime juice, chile pepper sauce, and sesame oil in a glass bowl.
• Brush both sides of sea bass fillets with vegetable oil and sprinkle lightly with salt.
• Cook on the preheated grill until fish is opaque, shows good grill marks, and springs back when pressed lightly, 3 to 4 minutes per side. Transfer fillets to a serving platter.
• Whisk dressing again; taste and and adjust seasoning. Drizzle dressing over warm fish. Sprinkle fillets with cilantro leaves.

SEA BASS WITH SIZZLED GINGER, CHILLI & SPRING ONIONS

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.

MACADAMIA-CRUSTED SEA BASS WITH MANGO CREAM SAUCE

Steps:

• In a food processor, combine macadamia nuts, bread crumbs, 1 teaspoon olive oil, black pepper, and red pepper flakes. Process until smooth. Preheat oven to 350 degrees F (175 degrees C).
• In a small saucepan over medium heat, combine mango, cream, and lemon juice. Bring to a boil, reduce heat, and simmer until thickened.
• Season fish with salt and black pepper. Heat 1 tablespoon olive oil and crushed garlic in a large skillet over medium heat. Sear the sea bass on both sides, and remove from heat.
• Transfer fish to preheated oven, and roast until cooked through. Cover the sea bass with macadamia crust, and return to the oven until crust browns. Top with the mango cream sauce.

GINGER SEA BASS OVER WILTED GREENS

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.

GARLIC-LIME SEA BASS

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of bulb. Brush with oil. Wrap in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes., Reduce heat to 350°. In a small saucepan, melt butter. Squeeze softened garlic into pan. Stir in the onion, lime juice, mustard, salt and pepper. Cook and stir over medium heat until onion is tender. , Arrange the fillets in an ungreased 11x7-in. baking dish; top with onion mixture. Bake, uncovered, for 30-35 minutes or until fish flakes easily with a fork.

THAI STEAMED SEA BASS WITH LIME AND GARLIC SAUCE

Steps:

• Make three or four shallow slits on each side of the sea bass. Place the kaffir lime leave in the cavity and place on a steaming tray. If you have a fish steamer as shown, that is the best option but any steamer that will hold the fish is fine.
• Place the steamer over high heat and steam the fish for about 12 minutes or until cooked through.
• While the fish is cooking, heat the chicken stock in a sauce pan over medium high heat and bring to a rolling simmer. Add the palm sugar and stir it into the stock until it dissolves. Turn off the heat and then add the chopped garlic. The sharp flavour of the garlic will mellow in the hot stock and become softer.
• Stir in the chopped chilies followed by the fish sauce and lime juice and coriander and give it a good stir. Set aside
• Check the fish to see if it is cooked through. When checking sea bass for doneness, the meat should easily come off the bone. If it is sticking, steam it for about another minute or so.
• Place the cooked fish on a heated platter and spoon some of the solid ingredients of the sauce, like the garlic, chillies and coriander over it. Then pour the remaining sauce over the fish. It is not necessary that the sauce be piping hot. This is more of a salsa than a sauce but I do lime mine to be warm.
• Serve immediately and enjoy.

SEA BASS WITH LIME GINGER SAUCE

Steps:

• Grate the zest from the lime and extract the juice.
• Combine the zest and juice with the ginger, soy sauce, oil, garlic, red pepper, and black pepper.
• Coat the fish with the sauce and broil or grill 3-4 minutes per side, rebasting several times.

QUICK OVEN ROASTED GINGER SCALLION LIME SEA BASS

Steps:

• Pre heat oven to 500°F.
• Mix first 5 ingredients and 3 tsp of oil. Season with pepper or salt if needed.
• Brush oven proof glass dish with 2 tsp oil.
• Arrange fish in dish.
• Spoon sauce over fish, leaving enough to drizzle over when serving.
• Roast fish for 12 minutes until opaque.
• Top with remaining sauce.

12 MINUTE STICKY ASIAN SEA BASS

Steps:

• Preheat the oven to 200c/400f
• Mix the oil, chilli, honey, soy sauce, ginger, garlic and lime in a small bowl.
• Place the sea bass fillets, skin-side down, on a baking tray. Sprinkle on the cornflour and rub it into the fish gently.
• Spoon on the honey-soy sauce mix (it will pour off a little, but that's fine). Sprinkle on the sugar and place in the oven to cook for 8 minutes. Half-way through cooking, open the oven and baste the fish with the sauce in the tray (it will be stickier now it's been in the oven).
• Once the fish is cooked, take out of the oven and baste again with sauce, then sprinkle the top with coriander (cilantro), spring onion (scallion) strips and slices of chilli.
• Serve with lime slices and some boiled rice or salad.

THAI SEA BASS IN SPICY SAUCE

Steps:

• Add the cinnamon, star anise, and peppercorns to a grinding mortar and crush them.
• Transfer the mixture to the blender. Add the red onion, ginger, garlic cloves, and chili peppers. Blend.
• Transfer to a bowl and season with lime zest. Add the lime juice, fish sauce, coriander, and coconut milk. Mix.
• Heat the grill pan over medium-high heat and add the fish. Cook for 4 minutes on both sides, or until grill marks appear.
• Season with salt and transfer the fish to a baking dish.
• Pour the spicy sauce on top, then bake for 20 minutes at 350⁰F/175⁰C.

GRILLED SEA BASS WITH THAI CHILI SAUCE

Steps:

• In medium bowl mix lime juice, fish sauce, garlic, chiles, ginger, sesame oil and sugar. Pour half of the sauce over the fish and let sit for 1 hour refrigerated. Discard the marinade used for the fish. Grill fish over high heat, about 5 to 7 minutes, or until cooked through, and serve with the remaining half of the sauce.

OVEN-ROASTED SEA BASS WITH GINGER AND LIME SAUCE

Steps:

• Preheat the oven to 500°F. Mix the lime juice, soy sauce, cilantro, ginger, and shallot with 3 teaspoons of oil in a small bowl. Season the sauce with salt and pepper.
• Brush a 9-inch-diameter glass pie dish with the remaining 2 teaspoons oil. Arrange the fish in the prepared dish; turn to coat. Sprinkle with salt and pepper; spoon 1/2 tablespoon sauce over each fillet.
• Roast the fish until just opaque in center, about 12 minutes. Top the fish with the remaining sauce and serve.

OVEN-ROASTED SEA BASS WITH GINGER AND LIME SAUCE

Steps:

• Preheat oven to 500°F. Mix first 5 ingredients and 3 teaspoons oil in small bowl. Season sauce with salt and pepper.
• Brush 9-inch-diameter glass pie 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.
• Roast fish until just opaque in center, about 12 minutes. Top fish with remaining sauce and serve.