Chinese Style Steamed Sea Bass With Vegetables Recipes

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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



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

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 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-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 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.

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

SEA BASS WITH GINGERED VEGETABLE STIR-FRY



Sea Bass With Gingered Vegetable Stir-Fry image

This is a light, yet intensely flavored sea bass dish. The fish is baked and then served with a sauce rich in Asian flavors. Delicious served with Chilled Asparagus with Sesame Vinaigrette and steamed white rice. Originally from a local newspaper, spotlighting local Oriental restaurants.

Provided by Leslie in Texas

Categories     Bass

Time 55m

Yield 8 serving(s)

Number Of Ingredients 15

1 1/2 cups low sodium chicken broth
1 tablespoon cornstarch
3 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 tablespoons sake or 2 tablespoons sherry wine
1 1/2 tablespoons sesame oil
2 teaspoons sugar
8 sea bass fillets (6-8 oz.)
1/3 cup sake or 1/3 cup sherry wine
1/4 cup soy sauce
4 tablespoons vegetable oil
6 tablespoons peeled minced fresh ginger
2 large carrots, peeled and cut into 2 inch long matchstick-sized strips
6 -8 ounces fresh shiitake mushrooms, stemmed and caps thinly sliced
6 green onions, cut into 2 inch long matchstick-sized strips

Steps:

  • For Sauce: Combine broth and cornstarch in bowl and stir until cornstarch dissolves.
  • Add remaining ingredients; stir to blend.
  • For Fish: Preheat oven to 425°.
  • Place sea bass in a large baking pan and spoon over the sake, soy sauce, and 2 T oil.
  • Sprinkle with 3 tablespoons of the ginger.
  • (Can be prepared 4 hours ahead. Let sauce stand at room temperature. Cover fish and refrigerate.) Bake fish 9 minutes per inch of thickness.
  • Meanwhile, heat remaining 2 tablespoons of oil in a large skillet over high heat.
  • Add remaining 3 tablespoons of minced ginger and stir until aromatic, about 30 seconds.
  • Add carrots and stir-fry until beginning to soften, about 2 minutes.
  • Add mushrooms and continue stir-frying for about 1 1/2 minutes more.
  • Add green onions and stir to coat.
  • Stir sauce ingredients to blend and add to skillet;cook until sauce thickens, stirring, about 2 minutes.
  • Transfer fish to plates; spoon vegetables and sauce over and serve.

Nutrition Facts : Calories 280.2, Fat 12.4, SaturatedFat 2, Cholesterol 52.9, Sodium 998, Carbohydrate 11.1, Fiber 1.5, Sugar 4, Protein 27.2

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.

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