Striped Bass Poached In Spicy Soy Sauce Food

STRIPED BASS POACHED IN SPICY SOY SAUCE

Steps:

• Combine the soy sauce, water, sugar, scallions, chile (if using) and 1/2 to 2/3 cup water in a skillet just large enough to hold the fish. Turn the heat to medium high, and bring to a boil.
• Add the fish, and adjust the heat so the mixture bubbles but not furiously. Cook 8 to 10 minutes, turning once or twice, until the fish is coated with a brown glaze and cooked through. Serve with white rice, spooning the sauce over all and garnishing with the scallions.

PAN-SEARED STRIPED BASS WITH THAI RED CURRY SAUCE AND SPICY EGGPLANT

Steps:

• Preheat the oven to 375 degrees F.
• For the spicy eggplant: Add 2 tablespoons of the oil to a medium saute pan over high heat. Add the red onion and sweat, stirring frequently, for about 2 minutes. Add the remaining 2 tablespoons oil, eggplant, garlic, ginger, bird's eye chile and salt. Cook, stirring frequently, until the eggplant is browned, about 5 minutes. Stir in the chicken stock, fish sauce and chili paste. Reduce the heat to medium and cook for about 15 minutes. Stir in the cilantro and Thai basil before serving.
• For the fish: Add 2 tablespoons of oil to a medium saute pan over high heat. Season the fish generously on both sides with salt and lay it skin-side down in the hot pan. Sear until the skin is crispy, about 2 minutes. Flip the fish and cook for about 1 minute. Adjust the heat as needed. Transfer the fish to a baking sheet skin-side up. Bake until done, about 5 minutes.
• For the red curry sauce: Pour out excess oil from the pan used to cook the fish. Over medium heat, add the scallion whites, garlic and ginger and sweat for about 1 minute. Stir in the coconut milk, chicken stock, palm sugar, fish sauce, red curry paste, kaffir lime leaves and lime zest and juice. Bring to boil, then reduce to a simmer and cook until the sauce thickens, about 15 minutes. Taste and adjust the seasoning as needed. Before serving, stir in the scallion greens.
• For serving: Top the fish with the red curry sauce, peanuts, cilantro and Thai basil. Serve with the spicy eggplant.

STRIPED BASS IN AGRODOLCE SAUCE

Steps:

• Heat 1/4 cup oil in a 12- to 13-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shallots, stirring occasionally, until browned and just tender, about 8 minutes. Remove from heat and add wine, vinegar, water, sugar, raisins, 1 1/4 teaspoons salt, 1/4 teaspoon pepper, and bay leaf, then briskly simmer, stirring occasionally, until shallots are very tender and liquid is thick and syrupy, 40 to 45 minutes. (If liquid is reduced before shallots are tender, add 1/2 cup water and continue to simmer.)
• Pat fish dry, then sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Fold fillets in half, skinned side in.
• Heat 2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté 4 folded fillets, turning over once, until deep golden, 4 to 6 minutes total. Put cooked fish (still folded) on top of sauce in heavy skillet. Wipe out nonstick skillet and sauté remaining 4 fillets in remaining 2 tablespoons oil in same manner, transferring to sauce.
• Cook, partially covered, over moderate heat until fish is just cooked through, 2 to 3 minutes.

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.

OUR NEW FAVORITE STRIPED BASS RECIPE

Steps:

• Preheat oven to 400°F with a rack in the center.
• Into a large, heavy pan with a lid (such as this one or this one), place the shallots, bell pepper, tomatoes, garlic, capers, wine, stock, thyme, half the salt, and half the pepper. Give it a stir.
• Bake, covered, for 20 minutes.
• Pat striped bass fillets dry with paper towels.
• Carefully remove pan from oven and arrange filets in pan on top of sauce, nestling them in a bit. Sprinkle fish with remaining 1/2 teaspoon salt and dot with butter.
• Return pan to oven, uncovered. Bake until fish is just cooked through, about 15 to 20 minutes depending on thickness. Sprinkle with the basil.
• To serve, place about a cup of orzo into each of four wide, shallow bowls and top each with a piece of fish. Spoon some veggies and plenty of sauce overtop.

SPICY STRIPED BASS

Steps:

• Sauce: Saute the garlic, scallions, ginger, and the habanero chili in oil in a saucepan. When browned, add the remaining ingredients and cook for 5 minutes.
• Bass: Grill the Striped Bass. Depending on the thickness of the filets and the heat of the fire, grill for 8 to 10 minutes.
• Pour sauce on the bass filets. Garnish with chopped scallions.

ORIENTAL POACHED FISH

Steps:

• Combine poaching liquid ingredients with water to bring the mixture within 1 1/2 inches from top of fish poacher, Dutch oven or lidded pan. Bring to a boil and boil for 5 minutes.
• Add fish to poaching liquid. Cover pan; immediately turn off heat. Let fish cook, undisturbed for 10 minutes.
• Stir together soy sauce, sugar, sherry, vinegar, pepper and chicken stock in mixing bowl. Set aside.
• Transfer fish to warmed platter. Discard poaching liquid.
• Heat peanut oil in a wok or large nonstick skillet over high heat. When a wisp of smoke appears, add ginger and scallions. Cook, stirring and shaking for 1 minute; add sauce. Once sauce boils, pour contents of pan over fish. Serve at once.