SESAME GINGER DRESSING
This easy concoction will give your salads an Asian flair.
Provided by Holly Nilsson
Categories Dressing
Time 10m
Number Of Ingredients 11
Steps:
- Combine all ingredients in a jar and shake well to combine.
- Enjoy over salads, as a marinade, in stir fries or as a dip.
Nutrition Facts : Calories 62 kcal, Carbohydrate 3 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Sodium 101 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
SESAME-CRUSTED FISH WITH BUTTER AND GINGER SAUCE
This recipe came out of a 2005 kitchen cage match between Mark Bittman and the chef Jean-Georges Vongerichten, in which Bittman, the home cook, sought to cook Chef Vongerichten's food more simply and perhaps just as deliciously. Judging by the quality of this particular dish, he succeeded.
Provided by Mark Bittman
Categories dinner, seafood, main course
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees. Heat large, heavy skillet over medium heat. Put seeds on plate. Season fillets with salt and pepper and turn in seeds, patting to coat fillets as fully as possible with seeds. Add oil to skillet and when it shimmers add fillets.
- Brown fish on 1 side for a couple of minutes, then brown on other side for a minute or two. Remove skillet from heat, transfer fish to plate (even if not done) and place plate in oven.
- When skillet has cooled slightly, put over medium heat. Add butter, and when it melts add ginger. About 30 seconds later, add soy sauce and 1/4 cup water and stir to blend. Return fillets to skillet, along with accumulated juices.
- Turn heat to medium and cook fillets for about 1 to 3 minutes until desired doneness, turning 3 or 4 times. (If the pan dries out, add 2 or 3 tablespoons water.) Fish should be done when a thin-bladed knife meets little resistance at fillet's thickest point. Serve pan juices over fish.
Nutrition Facts : @context http, Calories 435, UnsaturatedFat 18 grams, Carbohydrate 11 grams, Fat 27 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 7 grams, Sodium 561 milligrams, Sugar 1 gram, TransFat 0 grams
SEA BASS WITH CITRUS AND SOY
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.
MISO-GLAZED SEA BASS
Fish baked in miso is quintessentially Japanese, but I first learned about it years ago from the very American James Beard. Miso marries well with oily fish like salmon, mackerel or black cod, but mild firm-fleshed fish like sea bass or halibut also make fine candidates. Simply coat fish fillets or steaks with a mixture of miso, sake, mirin and a little ginger. An egg yolk may be added to help burnish and glaze the fish under the broiler. Serve with a pile of wilted greens dabbed with sesame oil.
Provided by David Tanis
Categories dinner, lunch, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Lay fish slices in a shallow glass or earthenware baking dish. Put white and red miso, sake, mirin, soy sauce, ginger and sugar in a small bowl and stir well.
- Dot half the miso mixture evenly over fish, then rub with fingers to lightly coat slices. Leave to marinate 10 to 15 minutes. Heat oven to 400 degrees.
- Beat egg yolks into remaining miso mixture. With a spoon, smear tops of fish slices with this egg-enriched mixture. Bake on top shelf of oven for 6 to 8 minutes, until fish is firm, then place pan under broiler to glaze. Broil 1 to 2 minutes until topping begins to brown. With a spatula, transfer fish to serving platter.
- Meanwhile, bring 4 cups well-salted water to a boil in a wide stainless steel skillet. Add mustard greens and cook until wilted, about 1 minute. Drain in colander, rinse briefly with cold water, then press out excess water with wooden spoon. Transfer to serving dish. Drizzle with sesame oil and garnish with thin slices of pickled ginger.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 4 grams, Protein 37 grams, SaturatedFat 2 grams, Sodium 730 milligrams, Sugar 5 grams
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
SESAME SALT ROAST SEA BASS WITH GINGER SOY DRESSING
This is a really glamorous dish. Apart from some careful chopping, it's really easy to prepare. Serve with my simple wok noodles.
Provided by Lene8655
Categories Bass
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 200°C.
- Mix together the sesame seeds and salt. Season the cavity of the fish then make 3 diagonal slashes across each side of the bass so it cooks evenly.
- Transfer the fish to a large roasting tin and brush with a little oil. Scatter over the sesame salt and roast for 25-30 minutes until the fish is cooked and lightly golden.
- Meanwhile, splash a little sunflower oil into a small pan and cook the ginger, garlic and chile for 2 minutes, without browning. Add the soy sauce, vinegar and sesame oil and remove from the heat.
- When the fish is cooked, transfer to a large serving platter. Pour over the ginger dressing, then scatter over the salad onions and coriander leaves. Serve immediately with lime wedges for squeezing over.
Nutrition Facts : Calories 494.1, Fat 18.9, SaturatedFat 3.5, Cholesterol 153.8, Sodium 2433.1, Carbohydrate 4.9, Fiber 1.6, Sugar 1.4, Protein 72.6
STICKY SOY SEA BASS & GREENS TRAYBAKE
Save time on busy weeknights with our tasty seabass traybake with green veg medley in a sticky soy dressing. It takes just 20 minutes from prep to plate
Provided by Anna Glover
Categories Dinner, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Heat the oven to 220C/200C fan/gas 7. Whisk the soy, syrup, wasabi and sesame seeds in a small bowl.
- Put all the greens in a shallow baking tray and toss with 4 tbsp water. Put in the oven and cook for 10 mins until all the water has evaporated. Meanwhile, pour boiling water from the kettle over the noodles in a heatproof bowl to cover, then leave to soak while you finish off the traybake.
- Once the greens are tender, drizzle over half the soy dressing with another 1 tbsp water and half the spring onions, and toss well. Place the sea bass on top, skin-side up, and pour over the reserved soy dressing. Sprinkle a pinch more sesame seeds over the skins. Cook for 5-6 mins until the fish is cooked through and flaking.
- Drain the rice noodles, then tip into one side of the tray and coat in some of the sauce. Drizzle over some extra soy, if you like, before scattering with the remaining spring onions to serve.
Nutrition Facts : Calories 497 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 40 grams protein, Sodium 1.7 milligram of sodium
QUICK OVEN ROASTED GINGER SCALLION LIME SEA BASS
A twist on an epicurious.com recipe. So quick and flavorful. Serve with jasmine rice or some type of asian green such as bok choy.
Provided by TheBostonBean
Categories Bass
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 7
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.
SEA BASS WITH LIME GINGER SAUCE
Make and share this Sea Bass with Lime Ginger Sauce recipe from Food.com.
Provided by ChrisMc
Categories Bass
Time 13m
Yield 4 serving(s)
Number Of Ingredients 8
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.
STEAMED SEA BASS WITH SOY AND GINGER
Steps:
- Place half the spring onions and all the ginger into a bowl.
- Set the remaining spring onions aside.
- Pour the soy sauce and sherry over the spring onions and ginger.
- Place the fish skin side up on a board and make six small incisions into each.
- Place the banana leaves into the steamer and place a piece of sea bass on top of each piece of leaf. (If you have a large steamer you should be able to fit 3 in each steamer layer.)
- Spoon the spring onion mixture over the top.
- Place the lid on the steamer and set over a saucepan of boiling water.
- Steam for 6-7 minutes until just cooked through.
- Meanwhile, heat the groundnut oil in a wok and stir-fry the Chinese greens until tender.
- Finally, heat a frying pan until hot, and add the sesame oil and heat until just smoking.
- To serve, place the greens onto a plate, top with the fish, and remaining spring onions, then pour over the hot sesame oil.
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