Chinese Steamed Sea Bass Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

STEAMED SEA BASS



Steamed sea bass image

Try this steamed sea bass with fragrant Asian ingredients as the centrepiece for a Chinese menu. Steaming ensures the fish stays moist and flakes apart

Provided by Elena Silcock

Categories     Dinner, Fish Course, Main course

Time 40m

Number Of Ingredients 9

30g ginger , peeled and cut into matchsticks (use a julienne peeler if you have one)
1 whole large sea bass (about 800g), gutted and cleaned (ask your fishmonger to do this), or 4 fillets of sea bass
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp vegetable oil
1 tsp palm sugar
1 spring onion , sliced diagonally
½ small pack coriander , trimmed but still with most of the stalks on
½ red chilli , finely sliced diagonally

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.

Nutrition Facts : Calories 331 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 35 grams protein, Sodium 1.4 milligram of sodium

CHINESE STEAMED SEA BASS



Chinese Steamed Sea Bass image

This restaurant style Chinese Steamed Sea Bass is a popular recipe in many Chinese homes for special occasions. Perfect for Chinese New Year.

Provided by Azlin Bloor

Categories     Side Dish

Number Of Ingredients 12

1 whole sea bass (about 300g/10.5 oz)
6 pak choi bunches
2 medium tomatoes
2 spring onions (scallions)
5 cm (2 in) long fresh ginger
1 mild red chilli
freshly ground white pepper (black will do too)
fresh coriander (cilantro, chopped for garnishing)
1 Tbsp sesame oil
2 Tbsp light soy sauce
1 Tbsp Chinese rice wine (or dry sherry, or 1/2 tsp vinegar)
1 Tbsp sesame oil

Steps:

  • Make 3 diagonal slashes on both sides of the fish to help with the cooking.
  • Mix the marinade ingredients and marinate the fish with half the marinade while you get all the other ingredients ready. Be sure to rub it in between the slashes you made.
  • Clean and cut the stems off the pak choi, leaving them whole.
  • Slice the tomatoes.
  • Thinly slice (julienne) the spring onions, ginger and chilli, as in the pictures.
  • Decide on the dish that you are going to cook and serve the fish on. It doesn't matter if the head and tail hang over the edges. Line the dish with the tomatoes, followed by the pak choi.
  • Place the marinated fish on the vegetables.
  • Tuck a few ginger strips in the slices you made. Top the fish with half the aromatics - the spring onions, ginger and chilli strips. Keep the rest to top the finished dish with.
  • Drizzle the rest of the marinade all over the fish and aromatics.
  • Sprinkle some pepper, then steam the fish for 10 minutes. If you are using a makeshift steamer, the water wants to be simmering, not boiling. Check that the fish is cooked. You can do this by just lifting the meat off the bone with a butter knife or something similar. The meat should be completely opaque. If not done, give it another 2-3 minutes.
  • Chop up the coriander (cilantro) while waiting for the fish to cook.
  • When the fish is done, heat the 1 Tbsp of sesame oil in a small frying pan on medium heat. When smoking, quickly fry the rest of the spring onions, ginger and chillies for 10 seconds and pour this aromatic oil all over the fish.
  • Top with the coriander and serve immediately.

Nutrition Facts : Calories 267 kcal, Carbohydrate 10 g, Protein 21 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 43 mg, Sodium 1064 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

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.

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

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 SEA BASS WITH GINGER AND CHINESE MUSHROOMS



Steamed Sea Bass with Ginger and Chinese Mushrooms image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 9

One 1 1/2-pound whole striped bass or branzino, head on
Sea salt
Freshly ground white pepper
One 1/2-inch piece fresh ginger, peeled and julienned
4 large shiitake mushrooms, sliced
1/2 cup fresh wild mushrooms, sliced (oyster and shitake)
4 tablespoons Shaohsing rice wine or dry sherry
2 scallions, sliced lengthways into 3-inch long pieces and julienned
Steamed jasmine rice, for serving

Steps:

  • Fill a wok three-quarters of the way up with water and place over high heat. Bring the water to a simmer.
  • Place the fish on a plate. Cut 5 or 6 slits into the skin on both sides. Sprinkle the fish with salt and ground white pepper.
  • Place a few pieces of ginger into the slits of the fish, and then stuff the cavity with the remaining ginger and the shiitake mushrooms. Pour the rice wine over the fish, place the fish in a bamboo steamer and close the lid.
  • Place the steamer over the simmering water in the wok and steam until the fish is cooked and the flesh flakes apart with a fork, 10 to 12 minutes.
  • After 10 minutes, sprinkle the scallions and sliced wild mushrooms on top of the fish and steam for 2 minutes more before serving. Serve immediately with the rice.
  • Cook's Note: Also pairs well with a side of stir-fried vegetables such as bok choy or kai lan.

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 SEA BASS, CANTONESE STYLE



Steamed Sea Bass, Cantonese Style image

Provided by Michael Tong

Categories     Wine     Wok     Fish     Garlic     Ginger     Steam     Dinner     Seafood     Bass     White Wine     Summer     Winter     Party     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

1 1 1/2-lb. whole sea bass (or striped bass) with head and tail, cleaned, scaled, and gills removed
1/4 cup plus 2 tablespoons white wine
3 cloves garlic, coarsely chopped (approx. 2 tablespoons)
4 tablespoons chopped scallions, including greens
2 tablespoons finely minced fresh ginger
2 teaspoons sugar
1/4 cup olive oil
3 tablespoons soy sauce

Steps:

  • 1. Rinse the fish inside and out with 1/4 cup of wine.
  • 2. Select a round or oval platter that's large enough to hold the fish but will fit inside the top of a steaming utensil. This could be a traditional Chinese bamboo or metal steamer, or a Western-style clam steamer.
  • 3. Place the fish on the platter and set platter in the top of the steamer. Cover and steam over boiling water 10 to 15 minutes.
  • 4. Meanwhile, prepare the sauce base by combining the 2 tablespoons of wine, garlic, scallions, ginger, and sugar in a small bowl.
  • 5. Check fish for doneness. When cooked, the flesh will be white and pull easily from the bones. Remove the platter and pour off the liquid that has accumulated around the fish.
  • 6. Heat the oil in a wok or saucepan, and when it is hot, add the sauce base. Cook, stirring until the sauce boils.
  • 7. Pour soy sauce over the sea bass first, and then pour the boiled sauce over the fish. Serve immediately.

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.

STEAMED SEA BASS



Steamed Sea Bass image

Number Of Ingredients 9

1 1/2 pounds drawn sea bass, walleye or red snapper fillets
1 teaspoon finely chopped ginger root
2 tablespoons vegetable oil
2 tablespoons brown bean sauce
2 cloves garlic finely chopped
1 teaspoon salt
1 teaspoon soy sauce
1/4 teaspoon roasted sesame oil
2 green onions, (with tops)

Steps:

  • Slash fish crosswise 3 times on each side. Mix gingerroot, vegetable oil, bean sauce, garlic, salt, soy sauce and sesame oil rub cavity and outside of fish with mixture. Cover and refrigerate 40 minutes.Cut green onions into 2-inch pieces shred pieces lengthwise into fine strips. Cover with iced water let stand 10 minutes or until strips curl.Place fish on heatproof plate. Place plate on rack in steamer cover and steam over boiling water until fish flakes easily with fork, about 15 minutes. (Add boiling water if necessary.) Garnish with green onions.2 servings**This recipe is an excellent one for the microwave. Place fish on microwavable platter. Cover tightly with plastic wrap, folding one corner back to allow steam to escape. Microwave on high (100%) 2 minutes. Rotate platter ½ turn. Microwave 2 minutes or until fish flakes easily with a fork. Garnish with green onions and it is ready to serve.From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

More about "chinese steamed sea bass recipes"

REVIEWS - STEAMED CHINESE SEA BASS
reviews-steamed-chinese-sea-bass image
2020-12-28 Mix the water, soy, half the sesame oil and sugar in a bowl. Line the baking dish with foil and parchment papers. Lay the fish on top of the …
From asianfoodnetwork.com
Servings 4
Total Time 1 hr 15 mins
  • Bake fish. Score the fish on both sides and stuff with some julienned ginger, spring onions and coriander leaves. Mix the water, soy, half the sesame oil and sugar in a bowl. Line the baking dish with foil and parchment papers. Lay the fish on top of the parchment paper and pour half the liquid all over. Take the sides of the foil and create a pouch. Bake in a 200°C-preheated oven for 30 - 35 minutes
  • Make sauce. In a hot wok,add the remaining sesame oil then the remaining ginger for 1-2 minutes. 2.Add the white part of the spring onions and cook for another minute before adding the remaining liquid we prepared earlier and bring to a boil. 3.Now add the green parts of the spring onion. 4.Mix 1 tablespoon cornstarch with ¼ cup water and mix well then add to the wok to thicken the sauce. 5.Bring to a boil and set aside.
  • Prepare vegetables and garnish. In a wok, fry some chopped ginger and garlic for a minute before adding soy sauce, the bok choy, carrots and green beans. Stir-fry for 3-4 minutes before adding the mushrooms and then the water. Cover for 4-5 minutes on high heat. After 5 minutes, we add the water and cornstarch mixture to thicken the sauce. Serve and top with crushed peanuts. When the fish is out of the oven and ready, top with half the sauce we prepared earlier and top the fish with it.


ASIAN-STEAMED SEA BASS | FISH RECIPES | JAMIE OLIVER …
asian-steamed-sea-bass-fish-recipes-jamie-oliver image
Method. Score the sea bass on both sides at 2cm intervals, cutting roughly 1cm deep, then place into the steamer tray of your oven (or see tip). Season the inside and both sides of the fish lightly with sea salt. Trim the spring onions and chilli …
From jamieoliver.com


STEAMED SEA BASS | SAVEUR
steamed-sea-bass-saveur image
2007-03-23 Combine soy sauce, sesame oil, ginger, garlic, and rice wine in a shallow dish, large enough to hold the fish. Add the fish and marinate for 30 minutes, basting inside and out, turning the fish ...
From saveur.com


CHINESE STEAMED SEA BASS - LOST IN FOOD
chinese-steamed-sea-bass-lost-in-food image
2015-04-02 Prepare the sea bass and slice deep diagonal cuts down each side of the fillet. Stuff the inner cavity of the fish with half of the prepared vegetables. Place the remainder of the vegetables into the slices in the flesh of the fish. …
From lostinfood.co.uk


10 BEST ASIAN SEA BASS RECIPES | YUMMLY
10-best-asian-sea-bass-recipes-yummly image
2022-05-21 vinegar, ground white pepper, sea bass, Chinese rice wine, medium tomatoes and 9 more Steamed Sea Bass Open Source Food sea bass, spring onion, ground white pepper, water, sugar, ginger and 2 more
From yummly.com


CANTONESE STEAMED FISH: A 20 MINUTE RECIPE - THE WOKS …
cantonese-steamed-fish-a-20-minute-recipe-the-woks image
2020-12-20 To make the sauce, heat a wok or small saucepan to medium high heat, and add 2 tablespoons vegetable oil. Add the remaining ⅔ of the ginger, and fry for 1 minute. Add the white parts of the scallions and cook for 30 …
From thewoksoflife.com


STEAMED SEA BASS RECIPE - SIMPLE CHINESE FOOD
2021-10-19 Prepare a long plate and spread some shredded green onions on the bottom of the plate. 2. Wash the bass, on both sides of the fish. Cut a few slices diagonally according to the size of the fish. 3. Sprinkle cut green peppers, red peppers, and green onions on the fish. 4. Then sprinkle with the cut ginger and garlic.
From simplechinesefood.com
5/5
Total Time 15 mins
Servings 2


STEAMED SEA BASS | MISS CHINESE FOOD
2021-08-05 Step5. After steaming for about 10 minutes, open the pot, sprinkle with chives, drizzle a little soy sauce and sesame oil, cover and simmer for one minute, then you can get out of the pot. After steaming for about 10 minutes. Print Recipe.
From misschinesefood.com


STEAMED WILD STRIPED BASS WITH GINGER AND SCALLIONS RECIPE
Add the ginger matchsticks and cook over moderate heat, stirring, until golden brown, 4 minutes. Transfer the ginger to paper towels to drain, leaving the oil in the skillet. Advertisement. Step 2 ...
From foodandwine.com


RECIPE: CHINESE-STYLE STEAMED BLACK SEA BASS - THE NEW YORK TIMES
2004-01-21 Place a rack or a ring of crumpled aluminum foil in stockpot and place plate with fish on it on top; plate should sit just above water. Cover pot and steam for …
From nytimes.com


STEAMED SEA BASS ROLLS RECIPE - FOOD NEWS
Chinese Steamed Sea Bass Recipe. Place the fish in a 2- to 3-inch deep heat-proof serving dish that fits inside the rack of a stacked steamer.If you do not have a steamer, use a pot large enough and deep enough to accommodate the dish for steaming.Peel the gingerand slice into thin pieces. Preparation steps. 1. Heat the oil in a wok and sauté the ham, garlic, spring onions, carrots …
From foodnewsnews.com


REVIEWS - STEAMED SEA BASS WITH NAPA CABBAGE
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.
From asianfoodnetwork.com


HOW TO MAKE STEAMED SEA BASS "蒸鲈鱼" — RECIPE BY PLATED
FULL RECIPE: https://www.plated.asia/recipe/steamed-sea-bass/Steamed fish is a must have traditional dish during Chinese New Year. In Mandarin, fish is calle...
From youtube.com


CHINESE STEAMED SEA BASS RECIPE | EAT YOUR BOOKS
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) ...
From eatyourbooks.com


STEAMED WHOLE FISH, CHINESE STYLE - THE WOKS OF LIFE
2015-05-16 Mix the water, salt, sugar, light soy sauce or seasoned soy sauce, and fresh ground white pepper in a small bowl or measuring cup. Heat 2 tablespoons oil and the other half of the ginger in a saucepan until the ginger begins to sizzle and add to the sauce mixture. Heat the mixture until simmering.
From thewoksoflife.com


STEAMED SEA BASS - CHINESE FOOD RECIPES
2022-04-21 step 1. wash and cut the sea bass. step 2. spread salt and add ginger oyster sauce. step 3. steam on high heat for 15 minutes. step 4. when you’re steaming, pour some soy sauce on the fish and sprinkle it with shredded green onions. step 5.
From 9we.net


CHINESE STEAMED SEA BASS BEST RECIPES
How to cook sea bass in the oven? Try this steamed sea bass with fragrant, flavourful ingredients as the centrepiece for a Chinese menu. Steaming ensures the fish stays moist and flakes apart Heat oven to 180C/160C fan/gas 4. Put half the ginger in …
From recipesforweb.com


STEAMED SEA BASS—PRIVATE PRACTICE RECIPE - SIMPLE CHINESE FOOD
Steamed Sea Bass—private Practice. 1. Dissecting the fish: After tidying up the fish, stick to both sides of the spine and remove the spine (don't throw the spine)
From simplechinesefood.com


STEAMED SEA BASS - SALU SALO RECIPES
Instructions. Rinse steaks, pat dry with paper towels and then sprinkle with salt. Place the steaks on a heatproof plate that would fit in your steamer. Spread green onions and ginger over the fish. Put the plate in the steamer and steam the fish for 15 minutes or until fish flakes easily with a fork. Gently transfer the cooked fish (minus the ...
From salu-salo.com


STEAMED CHINESE SEA BASS - ALL RECIPES
2018-12-27 Steamed Sea Bass (super Healthy And Tasty Recipe) 清蒸鲈鱼 . Duration: 07:08. Views: 136 . ↓ Download Play. My Chinese New Year Home Cooking Special Bamboo Steamed Seabass With Spring Onions And Ginger. Duration: 02:52. Views: 118 . ↓ Download Play. Steamed Whole Fish Striped Bass. Duration: 09:40. Views: 175 . ↓ Download Play. 清蒸鲈鱼, …
From allrecipes.click


STEAMED SEA BASS RECIPE - SIMPLE CHINESE FOOD
For the steamed fish, pick out the green onions and ginger slices, and discard the soup in the plate. 8. Add a little steamed fish sauce and drizzle with cooked oil.
From simplechinesefood.com


CHINESE STEAMED SEA BASS RECIPE | COOKTHISMEAL.COM
The best Chinese Steamed Sea Bass! (476.1 kcal, 13.4 carbs) Ingredients: 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
From cookthismeal.com


STEAMED BASS WITH ONION, GINGER AND SCALLION RECIPE
Transfer to a small bowl and stir in the ginger. In a large wok, set a round rack that will sit at least 3 inches above the bottom. Add 2 inches of water and bring to a boil. Set the fish on a ...
From foodandwine.com


CHINESE NEW YEAR | SEA BASS, GINGER, SOY SAUCE RECIPE | STREAMED
steamed sea bass fishfresh sea bass 1 size thumb ginger2 green scallion onionspinch of salt and black pepper1 tsp sesame oil2 tbsp light soy sauce2 tbsp hot oil.
From youtube.com


STEAMED SEA BASS WITH RICE WINE | MISS CHINESE FOOD
2021-04-17 Step 3. Cut a straight knife on the back, add onion ginger and salt to pickle for 5 minutes. Cut a straight knife on the back, add onion ginger and salt to pickle for 5 minutes.
From misschinesefood.com


CHINESE NEW YEAR RECIPE: STEAMED SEA BASS WITH GINGER AND …
2013-02-06 1 sea bass, about 11/2 lb (700g), scaled and cleaned, but with head and tail intact. Salt. 1 tbsp Shaoxing wine. 3 tbsp light soy sauce or tamari. 4 tbsp cooking oil. Trim the spring onions and cut three of them into 21/2 in (6cm) lengths, then into fine slivers. Wash and peel the ginger, keeping the thick peel and any knobbly bits for the ...
From kcrw.com


STEAMED SEA BASS CHINESE STYLE BEST RECIPES
What is Chinese steamed sea bass filet? Chinese steamed sea bass filet is a beautifully light fish dish, full of flavour but requiring little in the way of preparation. With just a few aromatic ingredients, and a fresh whole sea bass fillet, this meal …
From recipesforweb.com


CHINESE STEAMED SEA BASS RECIPE - ALL INFORMATION ABOUT HEALTHY …
Preparation: Remove the fins from the fish and clean the inside. Pat the fish dry with paper towel. Depending on the size of the fish, make 3 or 4 cuts (1-1.5 inch long) on each side of the fish (about 1 inch apart). Sprinkle kosher salt on the fish, …
From therecipes.info


STEAMED SEA BASS RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES …
Place fish in a steamer basket or bamboo steamer over boiling water; cover and steam 8 minutes or until fish flakes easily when tested with a fork. Place fish on spinach; top with ginger and green onions. Step 4. Combine remaining 1/4 cup vegetable oil and …
From therecipes.info


SIMPLE STEAMED WHOLE SEA BASS (BRANZINO) - ASIAN COOKING MOM
2019-12-04 Preparation: Remove the fins from the fish and clean the inside. Pat the fish dry with paper towel. Depending on the size of the fish, make 3 or 4 cuts (1-1.5 inch long) on each side of the fish (about 1 inch apart). Sprinkle kosher salt on the fish, and gently massage the salt into the cuts and the belly. Then let the fish rest on the counter ...
From asiancookingmom.com


CHINESE BAKED FISH RECIPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


STEAMED SEA BASS FILLET WITH GINGER, GARLIC AND SESAME
Set aside. In a small bowl, combine the soy sauce, sesame oil, powdered chile, vinegar and sugar. Stir well to blend. Spoon over the without dislodging the garlic and ginger. Bring 2 inches of water to a boil in a steamer pot before placing the dish holding the on a rack above it. Or, if substituting with a large pot, fill with 1 to 1½ inches ...
From recipes.fandom.com


STEAMED SEA BASS - TOP 10 WIKI
Rate this post. Rate this post
From top10wiki.work


STEAMED SEA BASS RECIPE - SIMPLE CHINESE FOOD
Put a few slices of ginger on the plate. 4. Put the marinated sea bass, a few slices of ginger in the belly of the fish, and shredded green onion and ginger on the surface. 5. After the water boils, steam for about 8 minutes. 6. Mix a bowl of juice, light soy sauce, sugar, sesame oil, and purified water during the steaming process.
From simplechinesefood.com


Related Search