Chinese Steamed Bass With Cabbage Recipes

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STEAMED SEA BASS WITH NAPA CABBAGE



Steamed Sea Bass with Napa Cabbage image

Nothing says comfort food like steamed fish on a rainy day. Marinated with a mix of soy sauce, honey, coriander and spring onions, the fish is then steamed and served with mushrooms, cabbage, carrots and baby spinach, in a refreshingly clean yuzu ginger soy broth that brightens up the flavors of the dish. Have it on its own for a low carb meal or enjoy it with a bowl of steamed white rice, for a satisfying dinner.

Provided by Fitthree

Categories     Chinese Food Recipes | Learn To Cook Chinese Food

Yield Serves 1 person

Number Of Ingredients 18

160 g sea bass fillet (skin on)
⅛ tsp salt
1 tsp low gluten soy sauce
1 tbsp coriander (chopped)
½ tbsp spring onions (chopped)
2 tsp honey
200 ml chicken stock
30 g napa/chinese cabbage
30 g baby spinach
30 g carrots
30 g shiitake mushrooms
¼ tsp garlic paste
½ tsp ginger paste
1 tsp low gluten soy sauce
2 tsp yuzu vinegar
2 tsp sesame oil
½ tsp spring onions (julienne)
½ tsp ginger (julienne)

Steps:

  • Marinate the fish. Mix the salt, soy sauce, honey, coriander and spring onions and marinate the seabass in the mixture for at least 2 hours.
  • Steam Sea bass & Cook Veggies. Put the marinated sea bass in a heatproof dish and steam for 10 minutes. While the sea bass is steaming, make the veggies. In a frying pan, heat the sesame oil over medium heat, then add the mushrooms, garlic and ginger paste, stir frying till fragrant, 1-2 minutes. Add in the cabbage, carrots and stock and cook for 3 minutes. Mix in the baby spinach, soy sauce and yuzu vinegar then turn the fire off.

CHINESE STEAMED BASS WITH CABBAGE



Chinese steamed bass with cabbage image

Try this flavour-packed, low-fat fish dish, perfect as a mid-week meal. It's full of omega 3 and counts as 1 of your 5-a-day.

Provided by Good Food team

Time 20m

Number Of Ingredients 8

2 sea bass , or other white fish fillets
1 green or red chilli , deseeded and finely chopped
1 tsp fresh root ginger
300g green cabbage , finely shredded
2 tsp sunflower oil
1 tsp sesame oil
2 garlic cloves , thinly sliced
2 tsp low salt soy sauce

Steps:

  • Sprinkle the fish with the chilli, ginger and a little salt. Steam the cabbage for 5 mins. Lay fish on top of the cabbage and steam for a further 5 mins until cooked through.
  • Meanwhile, heat the oils in a small pan, add the garlic and quickly cook, stirring until lightly browned. Transfer the cabbage and fish to serving plates, sprinkle each with 1 tsp of soy sauce, then pour over the garlicky oil.

Nutrition Facts : Calories 188 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 0.74 milligram of sodium

STEAMED CHILEAN SEA BASS WITH CHINESE BROCCOLI, ASIAN AROMATICS AND BLACK BEAN SAUCE



Steamed Chilean Sea Bass with Chinese Broccoli, Asian Aromatics and Black Bean Sauce image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 1 serving

Number Of Ingredients 13

6 ounces Chilean sea bass fillet
3 bunches Chinese broccoli
1/3 cup shallots, brunoise
1/3 cup ginger, brunoise
1/3 cup garlic, brunoise
1/3 cup sugar
1 tablespoon sesame oil
1/2 cup fermented black beans, soaked and chopped
2 cups chicken stock
3/4 cup soy sauce
10 star anise
1 orange, zested
1/3 cup coriander

Steps:

  • Lightly saute shallots, ginger, garlic and sugar in the sesame oil until shallots are translucent. Add chicken stock and soy sauce to the mixture. Reduce liquid by half over medium heat and then add the black beans. Simmer for 10 minutes. Place aromatics in the bottom of the steam basket, and then place the fish and the broccoli on top of the steam basket. Place the steam basket over the simmering pot of water until the fish is cooked. Drizzle the sauce over the fish and serve.

STEAMED CHILEAN SEABASS WITH CHINESE BROCCOLI, ASIAN AROMATICS AND BLACK BEAN SAUCE



Steamed Chilean Seabass with Chinese Broccoli, Asian Aromatics and Black Bean Sauce image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 1 serving

Number Of Ingredients 13

1/3 cup shallots, brunoise
1/3 cup ginger, brunoise
1/3 cup garlic, brunoise
1 tablespoon sesame oil
1/3 cup sugar
2 cups chicken stock
3/4 cup soy sauce
1/2 cup fermented black beans, soaked and chopped
10 star anise
1 orange, zested
1/3 cup coriander seeds
6 ounces Chilean sea bass fillet
3 bunches Chinese broccoli

Steps:

  • Lightly saute shallots, ginger, garlic in the sesame oil until shallots are translucent. Add sugar, chicken stock and soy sauce to the mixture. Reduce liquid by half over medium heat and then add the black beans. Simmer for 10 minutes. Place aromatics in the bottom of the steam basket, and then place the fish and the broccoli on top of the steam basket. Place the steam basket over the simmering pot of water until the fish is cooked. Drizzle sauce over the fish to finish the dish.

STEAMED CABBAGE



Steamed Cabbage image

This is delicious! It's the only way my family will eat cabbage other than in coleslaw. Hehe. I like to serve it with sliced avocado.

Provided by hobbyzu

Categories     Side Dish     Vegetables     Onion

Time 28m

Yield 6

Number Of Ingredients 9

2 tablespoons margarine
1 onion, chopped
2 slices green bell pepper
1 medium head cabbage, cored and coarsely chopped
¼ cup water
1 clove garlic, crushed
2 sprigs fresh thyme
1 scotch bonnet chile pepper
salt and ground black pepper to taste

Steps:

  • Melt margarine in a skillet over medium-high heat. Cook and stir onion and bell pepper slices until slightly softened, 3 to 5 minutes. Add cabbage, water, garlic, and thyme; bring to a boil. Reduce heat to medium; cover and cook until cabbage is tender, 8 to 10 minutes.
  • Place scotch bonnet chile in the skillet and stir. Add salt and pepper. Simmer 2 or 3 minutes more.

Nutrition Facts : Calories 95.8 calories, Carbohydrate 15 g, Fat 3.9 g, Fiber 5.9 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 97.4 mg, Sugar 6.6 g

CHINESE STEAMED SEA BASS



Chinese Steamed Sea Bass image

A traditional Chinese fish recipe. Chinese love fresh seafood! Steamed fish is an easy way to prep fish and at the same time keep the original flavor of the fish. In this recipe, a whole sea bass, ginger, and spring onions are steamed to perfection and then topped with soy sauce, sugar, and hot oil. Serve with freshly cooked rice.

Provided by tonytsang

Categories     World Cuisine Recipes     Asian     Chinese

Time 33m

Yield 2

Number Of Ingredients 7

1 pound whole sea bass - cleaned, rinsed, and patted dry
salt to taste
5 spring onions, thinly sliced
¼ cup peeled and thinly sliced ginger
¼ cup soy sauce
¼ cup chile oil
1 tablespoon white sugar

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.

Nutrition Facts : Calories 476.1 calories, Carbohydrate 13.4 g, Cholesterol 93.8 mg, Fat 26.7 g, Fiber 1.5 g, Protein 44.7 g, SaturatedFat 4.2 g, Sodium 2043.2 mg, Sugar 7.9 g

CHINESE-STYLE STEAMED SEA BASS WITH VEGETABLES



Chinese-Style Steamed Sea Bass with Vegetables image

Categories     Sauce     Vegetable     Steam     Bass     Simmer     Boil

Yield serves 2

Number Of Ingredients 12

1 whole sea bass (2 pounds), cleaned
Coarse salt and freshly ground pepper
4 thin slices peeled fresh ginger, plus 2 teaspoons grated ginger
3 garlic cloves, thinly sliced
10 sprigs cilantro, plus 1 tablespoon coarsely chopped for garnish
3 1/2 tablespoons toasted sesame oil
1 1/2 pounds baby bok choy, white stems cut crosswise into 3/4-inch-thick pieces and leaves discarded
10 small shiitake mushrooms, stemmed and sliced 1/4 inch thick
7 scallions, thinly sliced on the diagonal
2 1/2 tablespoons soy sauce
2 1/2 tablespoons rice-wine vinegar
1 tablespoon mirin (Japanese sweet rice wine) or packed brown sugar

Steps:

  • Rinse the fish thoroughly under cold running water; remove any debris from the cavity with a spoon; pat dry. Season the cavity with salt and pepper; stuff with the ginger slices, 4 slices garlic, and the cilantro sprigs. Rub the fish with 1 1/2 tablespoons sesame oil. Season with salt and pepper.
  • Put the bok choy, mushrooms, two-thirds of the scallions, the remaining garlic, the grated ginger, and 1/4 teaspoon salt in a medium bowl. Season with pepper, and toss.
  • Transfer half of the bok choy mixture to a 9 × 13-inch baking pan; place the fish on top. Top with the remaining bok choy mixture. Whisk together the soy sauce, vinegar, mirin, and 1/4 teaspoon salt; drizzle over the fish. Tightly cover the pan with foil.
  • Pour water to a depth of 1/4 inch in another 9 × 13-inch baking pan; bring to a boil on top of the stove. Reduce heat; let simmer. Set the pan with the fish on top; steam until cooked through, 16 to 20 minutes. Transfer to a platter; garnish with the remaining scallions and chopped cilantro. Drizzle with the remaining 2 tablespoons sesame oil.

CHINESE-STYLE STEAMED SEA BASS WITH VEGETABLES



Chinese-Style Steamed Sea Bass with Vegetables image

Steaming sea bass keeps its richlayers of flavor intact. An addedbonus is that it's very low in fat.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 12

1 whole sea bass (2 pounds), cleaned
Coarse salt and freshly ground pepper
4 thin slices peeled fresh ginger plus 2 teaspoons grated ginger
3 garlic cloves, thinly sliced
10 sprigs cilantro, plus 1 tablespoon coarsely chopped for garnish
3 1/2 tablespoons toasted sesame oil
1 1/2 pounds baby bok choy, white stems cut crosswise into 3/4-inch-thick pieces and leaves discarded
10 small shiitake mushrooms, stemmed and sliced 1/4 inch thick
7 scallions, thinly sliced on the diagonal
2 1/2 tablespoons soy sauce
2 1/2 tablespoons rice-wine vinegar
1 tablespoon mirin (Japanese sweet rice wine) or packed brown sugar

Steps:

  • Rinse fish thoroughly under cold running water; remove any debris from the cavity with a spoon; pat dry. Season cavity with salt and pepper; stuff with ginger slices, 4 slices garlic, and the cilantro sprigs. Rub fish with 1 1/2 tablespoons sesame oil. Season with salt and pepper.
  • Put bok choy, mushrooms, two-thirds of scallions, remaining garlic, the grated ginger, and 1/4 teaspoon salt in a medium bowl. Season with pepper, and toss.
  • Transfer half of bok choy mixture to a 9-by-13-inch baking pan; place fish on top. Top with remaining bok choy mixture. Whisk together soy sauce, vinegar, mirin, and 1/4 teaspoon salt; drizzle over fish. Tightly cover pan with foil.
  • Pour water to a depth of 1/4 inch in another 9-by-13-inch baking pan; bring to a boil on top of stove. Reduce heat; let simmer. Set pan with fish on top; steam until cooked through, 16 to 20 minutes. Transfer to a platter; garnish with remaining scallions and chopped cilantro. Drizzle with remaining 2 tablespoons sesame oil.

STEAMED SEA BASS IN NAPA CABBAGE



Steamed Sea Bass in Napa Cabbage image

This delicious steamed sea bass in napa cabbage is courtesy of chef Michael Schulson.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 18

1 piece fresh ginger (4 inches), peeled and roughly chopped
1 tablespoon oyster sauce
1 tablespoon sugar
2 tablespoons soy sauce
1 tablespoon unseasoned rice vinegar
1 tablespoon chile oil
Scallions, julienned, for garnish
Julienned fresh peeled ginger, for garnish
1/4 cup grape seed oil, heated
1 1/2 pounds sea bass, cut into 8 pieces, approximately 2 by 4 inches each
2 tablespoons sacha sauce (Chinese barbecue sauce)
2 tablespoons light soy sauce
1 tablespoon fresh ginger, peeled and minced
1 tablespoon minced garlic
1/4 cup grape seed oil, heated
1 tablespoon minced red finger chile
Coarse salt
8 leaves napa cabbage, tough stems removed

Steps:

  • To make the sea bass, place the fish in a baking dish just large enough to hold them in single layer. In a small bowl, mix together the sacha sauce, soy sauce, ginger, garlic, oil, and chile. Pour the mixture over the fish, cover, and let marinate refrigerated for 2 hours.
  • Bring a medium pot of water to a boil. Add a generous amount of salt, and bring the water back to a boil. Prepare an ice-water bath. Add the cabbage leaves to the boiling water, and cook until they are tender but still retain their crispness, about 1 minute. Remove the leaves from the water, and immediately plunge them into the ice-water bath. Allow the cabbage leaves to cool for about 1 minute in the ice-water bath, and then pat dry using paper towels.
  • Remove 1 piece of fish from the marinade; place on a cabbage leaf about 1 inch from the edge. Fold in the left and right edges of leaf, and then roll the fish up in the leaf to enclose completely. Place seam side down in a bamboo steamer basket. Repeat process with remaining fish and cabbage leaves.
  • Fill a large skillet with water and bring to a boil. Place bamboo steamer into the skillet and cover. Steam the fish until the edges of the fish are firm and white, about 6 minutes.
  • To make the sauce, place the ginger in a small food processor and process until pureed. Transfer the ginger puree onto a paper towel. Over a medium bowl, squeeze the ginger in the paper towel until all the ginger juice is extracted from the pulp; discard pulp. Add the oyster sauce, sugar, soy sauce, vinegar, and oil to the ginger juice and whisk together.
  • Place 2 of the wrapped fish rolls on each of 4 heatproof plates. Drizzle sauce around fish. Garnish fish with scallions and ginger. Carefully pour 1 tablespoon heated grape seed oil over scallions and ginger. Serve immediately.

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