Steamed Sea Bass With Soy And Ginger Food

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.

GINGER & SOY SEA BASS PARCELS

Steps:

• In a jug, mix together the wine or sherry with the soy, spring onions, garlic and ginger, then set aside. Lightly score the skin of each sea bass fillet a couple of times.
• Lay a square of foil on your work surface with a square of baking parchment the same size on top. Put 3 pak choi quarters just off centre of the paper and top with a quarter of the shredded carrot followed by a sea bass fillet, skin-side up. Spoon over a quarter of the ginger, onion and garlic mixture (don't add the rice wine and soy mixture yet). Fold over the parcel so it becomes a triangle, then, from left to right, begin to seal it by scrunching the edges together. Continue all the way around until there is just a little hole at the end. Pour a quarter of the soy mix through the hole. Scrunch the remaining bit to seal and place on a baking tray. Repeat until all the fish are wrapped, sauced and sealed. Can be prepared a day ahead and chilled.
• Heat oven to 200C/180C fan/gas 6 and cook the fish on the tray for 15 mins. Remove from the oven and divide the parcels between four warmed plates. Let your guests open them up themselves so they get a hit of aromatic steam before they tuck in. Pass around some chilli, spring onion and ginger strips to sprinkle over.

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 SOY AND GINGER FISH | MARION'S KITCHEN

Steps:

• Step 1.Slice the spring onion lengthways into long, thin strips. Place the spring onion in a bowl of cold water and soak until ready to serve (slices will curl).
• Step 2.To set up a makeshift steamer, choose a large, wide and deep pan with a tight-fitting lid. Fold and scrunch a piece of foil into a long snake shape. Then coil the shape to form a trivet. Place in the bottom of the pan.
• Step 3.Place fish fillets onto a plate that is smaller than your pan and top with ginger.
• Step 4.Combine soy sauce and lime juice, then pour the mixture over the fish.
• Step 5.Place the plate of fish on top of the foil trivet in your pan. Pour water into the pan (being careful not to pour any on the plate) until it comes to just below the bottom of the plate. Turn the heat on high. Once the water starts to steam, place the lid on. Cook for about 12 minutes (or a bit longer for salmon) or until the fish fillets are cooked (they will easily flake when poked with a fork).
• Step 6.Just before the fish is ready, place the vegetable oil and the sesame oil in a small saucepan. Heat until a wooden spoon causes bubbles to form when placed into the oil. Turn the heat off but keep the oil warm on the stovetop.
• Step 7.Use a tea towel to protect your hands as you carefully remove the hot plate of fish from the pan. Top with spring onion. Pour the hot oil over the spring onion to sizzle and cook the onion a little. Top with chilli slices and serve with steamed rice.

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.

STEAMED SEA BASS WITH GINGER AND SHIITAKES

Steps:

• Bring water to a boil under a metal or bamboo steamer.
• Sprinkle sea bass with salt, black pepper, and cayenne; place on a piece of parchment paper inside steamer.
• Top with ginger and shiitakes, cover and steam 15 minutes.
• Remove fish and place on a plate. Sprinkle cilantro and green onions on fish; drizzle with juices from parchment.
• In a small sauté pan, heat oil over medium heat for 1 to 2 minutes or until smoking. Pour some oil over each fillet to wilt cilantro and green onions.
• Drizzle plates with soy sauce.

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.

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.

STEAMED SEA BASS IN GINGER

Steps:

• Rinse fish and place on heatproof plate or dish.
• Put 2 to 3 inches of water into wok, large pot or skillet. Turn heat to high and bring water to boil. Turn off flame.
• Place steam rack into water. Water should reach to just above rack.
• Place fish plate onto rack. Spread ginger over fish. Cover; steam 20 minutes over medium flame.
• When fish is cooked, remove plate from wok and pour off excess liquid.
• Heat oil in wok until smoking.
• Chop scallions into 1/2-inch pieces.
• Spread shallots and scallions on top of fish. Season with salt to taste. Pour soy sauce over fish.
• Pour hot oil over fish. Serve.

SEA BASS WITH CITRUS AND SOY

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.

STEAMED SEA BASS WITH GINGER AND SHIITAKES

Steps:

• Bring water to a boil under a metal or bamboo steamer. Sprinkle sea bass with salt, black pepper, and cayenne; place on a piece of parchment paper inside steamer. Top with ginger and shiitakes, cover and steam 15 minutes. Remove fish and place on a plate. Sprinkle cilantro and green onions on fish; drizzle with juices from parchment. In a small sauté pan, heat oil over medium heat for 1 to 2 minutes or until smoking. Pour some oil over each fillet to wilt cilantro and green onions. Drizzle plates with soy sauce.