Hong Kong Style Sea Bass Recipes

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HONG KONG-STYLE SEA BASS



Hong Kong-Style Sea Bass image

Make and share this Hong Kong-Style Sea Bass recipe from Food.com.

Provided by dicentra

Categories     Bass

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 inches fresh ginger
3 green onions
1/2 cup vegetable oil, divided
4 garlic cloves, crushed
1 lb fresh spinach
4 (6 ounce) sea bass fillets or 4 (6 ounce) grouper fillets
1/4 cup sesame oil
1/3 cup reduced sodium soy sauce
1/3 cup dry sherry
1/3 cup water
2 teaspoons sugar

Steps:

  • Peel ginger, and cut into thin strips. Cut green onions into 2-inch thin strips; set ginger and green onions aside.
  • Pour 1/4 cup vegetable oil into a large skillet; place over high heat until hot. Add garlic, and cook, stirring constantly, 5 to 7 seconds; remove and discard garlic.
  • Add spinach to skillet; cook, stirring constantly, until lightly wilted. Spoon spinach onto serving plates, and keep warm.
  • 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.
  • Combine remaining 1/4 cup vegetable oil and sesame oil in skillet; place over high heat until hot. Drizzle over fish.
  • Bring soy sauce and next 3 ingredients to a boil in skillet. Drizzle half of mixture over fish; serve immediately with remaining mixture.

Nutrition Facts : Calories 597.5, Fat 44.8, SaturatedFat 6.4, Cholesterol 70.3, Sodium 917.8, Carbohydrate 10.4, Fiber 3, Sugar 3.4, Protein 36.4

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

HONG KONG-STYLE FISH FROM ATLANTA FISH MARKET



Hong Kong-Style Fish from Atlanta Fish Market image

This restaurant recipe is from the Atlanta Fish Market, known for its innovative seafood dishes. This particular recipe has quite a fan base and is healthy as well. I highly recommend halibut for this dish...you can use a variety of fish, but it works best with a white, light, flaky fish.

Provided by Epi Curious

Categories     Low Cholesterol

Time 35m

Yield 2 , 2 serving(s)

Number Of Ingredients 11

1/2 cup low sodium soy sauce
1/4 cup water
3 ounces dry sherry
2 tablespoons granulated sugar
2 tablespoons sesame oil
2 tablespoons olive oil
1 lb spinach, fresh, washed and stemmed
black pepper, freshly ground
12 ounces white fish fillets (preferably two 6-oz. fillets)
2 tablespoons ginger, fresh, finely julienned
2 tablespoons green onions, finely julienned

Steps:

  • In a saucepan, combine soy sauce, water, sherry and sugar and bring to a boil. Reduce heat to low to keep warm.
  • In a large skillet, heat sesame and olive oils. Add spinach and toss until wilted. Season with pepper and set aside.
  • Steam or saute fish until just done. Do not overcook.
  • to assemble: In a large soup bowl, place a bed of spinach. Rest fish on top of spinach and garnish with ginger and green onions. Pour soy broth over fish and serve.

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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Top Asked Questions

How to cook sea bass with spring onions and Ginger?
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. Season sea bass with salt. Place 1/3 of the spring onions and ginger onto a glass or ceramic plate; cover with sea bass.
How to cook sea bass in soy sauce?
1. Combine soy sauce, water, sherry, and sugar in a small sauce pan. Bring to boil, reduce heat, and cover to keep warm. 2. Place sea bass on a steaming rack. Top with julienned ginger.
What is the best way to cook sea bass?
Combine soy sauce, water, sherry, and sugar in a small sauce pan. Bring to boil, reduce heat, and cover to keep warm. 2. Place sea bass on a steaming rack.
What do you serve with sea bass?
Serve steamed sea bass with wilted spinach and a homemade, Asian -inspired sauce for a delicious and nutritious dinner. Peel ginger, and cut into thin strips. Cut green onions into 2-inch thin strips; set ginger and green onions aside.

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