Ginger Sea Bass Over Wilted Greens Recipes

SEA BASS WITH SIZZLED GINGER, CHILLI & SPRING ONIONS

Steps:

• Season 6 sea bass fillets with salt and pepper, then slash the skin 3 times.
• Heat a heavy-based frying pan and add 1 tbsp sunflower oil.
• Once hot, fry the sea bass fillets, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through.
• Turn over, cook for another 30 seconds - 1 minute, then transfer to a serving plate and keep warm. You'll need to fry the sea bass fillets in 2 batches.
• Heat 2 tbsp sunflower oil, then fry the large knob of peeled ginger, cut into matchsticks, 3 thinly sliced garlic cloves and 3 thinly shredded red chillies for about 2 mins until golden.
• Take off the heat and toss in the bunch of shredded spring onions. Splash the fish with 1 tbsp soy sauce and spoon over the contents of the pan.

GINGER SEA BASS OVER WILTED GREENS

Steps:

• Cut 4 12" square pieces of aluminum foil.
• Preheat the oven to 400.
• Working with 1 foil sheet at a time, place the foil sheets on the work surface.
• Place 1 1/2 cups of spinach in the center of each foil sheet.
• Top with a sea bass fillet.
• Sprinkle with 1 teaspoon of ginger and 1/2 teaspoon of garlic, then drizzle 2 tablespoons of Marsala, 2 teaspoons of soy sauce, and 1/2 teaspoon sesame oil over the fish and spinach.
• Gather the foil sheets over the fish. Fold in the foil edges, and pinch tightly to seal.
• Place the foil packages on a heavy large baking sheet.
• Bake until the spinach wilts and the fish is just cooked through, about 10 minutes.
• Transfer the packages to wide shallow bowls. Cool 5 minutes.
• Open package and fold down to reveal fish, being careful of hot steam.
• Squeeze the lime juice over the fish.
• Sprinkle with the basil, and serve.

GINGER SEA BASS OVER WILTED GREENS

Steps:

• Cut 4 (12 inch square)pieces of aluminum foil. Preheat oven to 400 degrees. Working with one foil at a time, place 1 1/2 C of spinach in the center of the foil sheet. Top with a sea bass filet. Sprinkle with 1 tsp of ginger and 1/2 tsp of garlic, then drizzle 2 tbsp of Marsala, 2 tsp of soy sauce and 1/2 tsp sesame oil over the fish and spinach. Salt and pepper to taste. Fold the foil edges and pinch tightly to seal. Repeat for each piece of fish. Place the foil packets on a heavy large baking sheet. Bake until the spinach wilts and the fish is just cooked through, about 10 - 14 minutes depending on the size of the filets. Squeeze lime juice over the fish and sprinkle with fresh basil.

GINGER SEA BASS OVER WILTED GREENS

Steps:

• Preheat the oven to 400 degrees. Cut 4 (12-inch-square pieces) of aluminum foil. Working with 1 foil sheet at a time, place the foil sheets on the work surface. Place 1 1/2 cups of spinach in the center of each foil sheet. Top with a sea bass fillet. Sprinkle with 1 teaspoon of ginger and 1/2 teaspoon of garlic, then drizzle 2 tablespoons of Marsala, 2 teaspoons of soy sauce, and 1/2 teaspoon sesame oil over the fish and spinach. Gather the foil sheets over the fish. Fold in the foil edges and pinch tightly to seal. lace the foil packages on a heavy large baking sheet. Bake until the spinach wilts and the fish is just cooked through, about 10 minutes. Transfer the packages to wide shallow bowls. Cool 5 minutes. Open package and fold down to reveal fish, being careful of hot steam. Squeeze the lime juice over the fish. Sprinkle with the basil and serve.

STEAMED SEA BASS WITH GINGER AND SHIITAKES

Steps:

• Bring water to a boil under a metal or bamboo steamer.
• Sprinkle sea bass with salt, black pepper, and cayenne; place on a piece of parchment paper inside steamer.
• Top with ginger and shiitakes, cover and steam 15 minutes.
• Remove fish and place on a plate. Sprinkle cilantro and green onions on fish; drizzle with juices from parchment.
• In a small sauté pan, heat oil over medium heat for 1 to 2 minutes or until smoking. Pour some oil over each fillet to wilt cilantro and green onions.
• Drizzle plates with soy sauce.