Teriyaki Glazed Sea Bass Food

TERIYAKI GLAZED SEA BASS RECIPE

Steps:

• In a 1-cup measure stir together soy sauce, mirin, and sake and reserve 1/4 cup. In a small saucepan simmer remaining 3/4 cup soy sauce mixture and sugar until reduced to a glaze (about 1/4 cup) and remove pan from heat. Using tweezers, remove any bones from sea bass. Trim spongy root ends from mushrooms. Have ready a shallow baking pan lined with paper towels. In a 12-inch nonstick skillet heat oil over moderately high heat until it just begins to smoke and sauté fillets, skin sides down, pressing gently with a spatula if fillets curl, until skin is golden, about 3 minutes. Turn fillets over and sauté 2 minutes more, or until almost cooked through. Add reserved (uncooked) soy sauce mixture to fish and simmer until fish is just cooked through, about 1 minute. Transfer fillets, skin sides down, with a slotted spatula to baking pan to drain and add mushrooms to liquid remaining in skillet. Cook mushrooms, stirring frequently, until tender, about 1 minute, and remove skillet from heat. Arrange fish and mushrooms on 6 plates. Brush fish with glaze and garnish with chives.

TERIYAKI-GLAZED SEA BASS

Steps:

• In a 1-cup measure stir together soy sauce, mirin, and sake and reserve 1/4 cup. In a small saucepan simmer remaining 3/4 cup soy sauce mixture and sugar until reduced to a glaze (about 1/4 cup) and remove pan from heat.
• Using tweezers, remove any bones from sea bass. Trim spongy root ends from mushrooms. Have ready a shallow baking pan lined with paper towels. In a 12-inch nonstick skillet heat oil over moderately high heat until it just begins to smoke and sauté fillets, skin sides down, pressing gently with a spatula if fillets curl, until skin is golden, about 3 minutes. Turn fillets over and sauté 2 minutes more, or until almost cooked through. Add reserved (uncooked) soy sauce mixture to fish and simmer until fish is just cooked through, about 1 minute. Transfer fillets, skin sides down, with a slotted spatula to baking pan to drain and add mushrooms to liquid remaining in skillet. Cook mushrooms, stirring frequently, until tender, about 1 minute, and remove skillet from heat.
• Arrange fish and mushrooms on 6 plates. Brush fish with glaze and garnish with chives.

GLAZED SEA BASS WITH GINGER BUTTER SAUCE

Steps:

• For sauce:
• Combine wine, shallots and ginger in heavy small saucepan over high heat. Boil until liquid is reduced to 1/4 cup, about 5 minutes. Add cream and boil until liquid is reduced by half, about 3 minutes. Remove from heat.
• For fish:
• Mix soy sauce, honey and rice vinegar in another heavy small saucepan. Mix water and cornstarch in small bowl until smooth. Add to soy sauce mixture. Stir mixture over medium heat until glaze boils and thickens slightly, about 2 minutes. Remove from heat. Cool glaze to room temperature. (Sauce and glaze can be prepared 1 day ahead. Cover separately and refrigerate.)
• Preheat oven to 350°F. Arrange fish on small baking sheet. Brush with some of glaze. Bake until opaque in center, about 15 minutes. Remove from oven. Bring remaining glaze to boil. Spoon glaze over fish.
• Meanwhile, bring sauce to simmer. Remove from heat. Gradually add butter to sauce, whisking just until melted. Strain. Season with salt and pepper.
• Spoon sauce onto 4 plates, dividing equally. Top with fish and serve.

P F CHANG'S OOLONG MARINATED SEA BASS

Steps:

• Combine the first six ingredients in a medium saucepan over medium heat. Bring to a boil then reduce heat and simmer for 5 minutes. Cool uncovered, then strain out the ginger, garlic, and tea.
• Put your sea bass fillets in a storage bag or a covered container with 2 cups of the marinade. Reserve the remaining sauce. Let the fish have a nice soak in the marinade for 5 to 7 hours in the fridge. If the sauce doesn't completely cover the fish, be sure to turn the fillets a couple hours in so that all sides get marinated.
• When you are ready to prepare the fish, preheat your oven to 425 degrees F. Arrange the fillets on a baking sheet. Bake the fish for 22 minutes or until the edges of the fillets are starting to turn brown.
• Crank the oven up to a high broil and broil fish for 2 to 3 minutes or until you get some dark patches around the edge of the fillets. Just don't let them burn.
• As your fish is baking, first start to reheat the reserved sauce on low then heat up a wok or large skillet with one tablespoon of vegetable oil over medium heat. Add the spinach, garlic and baby sweet corn, and a dash of salt and pepper to the pan. Saute the veggies just until the spinach is wilted, then arrange the spinach and corn on each of the four plates.
• When the sea bass is done broiling, use a spatula to carefully lay the fillets over the spinach and baby corn on each plate. Split the remaining sauce and pour it over each of the fillets before serving.

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.