Instant Pot Steamed Sea Bass Recipes

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INSTANT POT® STEAMED SEA BASS



Instant Pot® Steamed Sea Bass image

Perfectly steamed sea bass made simple in the Instant Pot®. Feel free to experiment with different flavor combinations but this method for preparing the fish will take all of the guesswork out for you.

Provided by Soup Loving Nicole

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 4

Number Of Ingredients 7

2 cups water
1 (1 pound) whole sea bass, cleaned and scaled
¼ cup soy sauce
2 green onions, chopped
2 teaspoons toasted sesame oil
1 teaspoon ginger puree
1 teaspoon minced garlic

Steps:

  • Pour water into the pot of a multi-functional pressure cooker (such as Instant Pot®) and place a steamer basket inside. Place sea bass in the steamer basket. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  • Meanwhile, whisk soy sauce, green onions, sesame oil, ginger puree, and garlic together in a small saucepan. Heat over low heat and keep warm until fish is ready.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minute.
  • Transfer fish to a serving platter. Pour sauce over the fish and serve.

Nutrition Facts : Calories 147.6 calories, Carbohydrate 3 g, Cholesterol 46.9 mg, Fat 4.8 g, Fiber 0.5 g, Protein 22.2 g, SaturatedFat 1 g, Sodium 984.2 mg, Sugar 0.5 g

STEAMED STRIPED BASS



Steamed Striped Bass image

The fish and shitake mushrooms are steamed in the bottom basket, where the haet is stronger. Edamame (green soy beans), which just need to be heated through, can go in the top tier. This recipe can be doubled easily. Use a larger steamer, about ten inches in diameter, to cook all four portions at once in the same basket.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 12

1 1/4 teaspoon finely grated peeled fresh ginger
1/4 teaspoon finely grated orange zest, plus 2 tablespoons fresh orange juice
1/4 teaspoon ground coriander
2 teaspoons toasted sesame oil, plus more for baskets
1 tablespoon soy sauce
2 teaspoons rice wine (mirin) or sherry
2 (about 1/4 cup) scallions, finely chopped
Freshly ground pepper
2 fillets striped bass, red snapper, or bluefish (each 4 to 5 ounces, at least 3/4 inch thick), skinned
6 shiitake mushrooms, stemmed, caps scored with an X
3/4 pound edamame in shells (soybeans)
Sea or coarse salt

Steps:

  • Stir ginger, orange zest and juice, coriander, oil, soy sauce, wine, and scallions in a medium bowl. Season with pepper. Add fish and mushrooms; turn to coat completely. Marinate 10 minutes.
  • Fill 2 woks or large pots with about 1 inch of water. Bring to a boil. Brush bottom baskets of two 6-inch, 2-tiered round bamboo steamers with oil. Place 1 fillet and 3 mushrooms in a single layer in each bottom basket; place half the edamame in each top. Cover baskets; carefully set into boiling water. Steam until fish is just cooked through, 10 to 14 minutes, checking occasionally to make sure water doesn't completely evaporate. Sprinkle edamame with salt. Serve in baskets.

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