Madame Es Simply Steamed Sea Bass With Ginger And Pickled Plum 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.

STEAMED FISH WITH GINGER

Steps:

• Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
• Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
• Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.
• Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over; be careful. Garnish with cilantro sprigs and serve immediately.

STEAMED STRIPED BASS WITH GINGER AND SCALLIONS

Steps:

• Arrange a steamer rack or an inverted pie plate in a deep 12-inch skillet and add 3 cups water to skillet. Cover skillet and bring water to a boil.
• Pat fillets dry and arrange on a heatproof plate that will fit into skillet with 1 inch clearance around plate. Sprinkle ginger and 1/4 cup scallions evenly on top of fish. Stir together soy sauce and oil in a small bowl and drizzle evenly over fillets. Carefully transfer plate with fish to rack in skillet and cover tightly, then steam over moderately high heat until fish is just cooked through, 15 to 20 minutes. Carefully remove plate from skillet and sprinkle with remaining 1/4 cup scallions.

MADAME E'S SIMPLY STEAMED SEA BASS WITH GINGER AND PICKLED PLUM

Steps:

• Have your fishmonger cut the bass into nice, thick squares. With a sharp French knife or boning knife, score the skin side of the fish in a oneinch diagonal pattern. The best equipment for steaming this fish is a wok and a large bamboo steamer. Shallow, heat resilient ceramic bowls that fit inside the steamer are perfect. You may have to steam the fish in waves, or you can stack an additional steamer onto the original to create a layered steamer tower. If you do not have heat resistant bowls to serve the fish in, any shallow stainless pan will work and then you just will have to transfer the fish into serving bowls.
• Peel the shrimp, leaving heads intact. Slice shrimp down the middle, beginning at the base of the head and continuing to the beginning of the tail. Remove the vein. Hold the shrimp by the tail and then pull the tail through the slit, going under so the tail stands upright.
• For steaming in individual bowls:
• Place one piece of lightly salted fish in the center of the bowl. Combine in a stainless steel bowl, 3 to 4 cups of water, julienned ginger, tomato sections, cup of cilantro sprigs, and 4 to 5 umeboshi plums, seeds removed and lightly mashed between your fingers. In each bowl, place two shrimp and ladle two pieces of tomato and about 6 to 8 cups of the liquid around the fish, making sure to get equal amounts of ginger and plum in the bowl. Sprinkle cracked white pepper on top of the fish. While you are preparing the bowls, set up wok with water and steamer(s). Turn on heat, bringing it up to full steam. Carefully place bowl(s) in steamer, then cover and cook till fish is done. The cooking time will vary according to the thickness of the fish and the intensity of the steam. An average piece of bass, approximately one inch thick, will cook in approximately six to seven minutes. Cautiously remove bowl(s) and garnish with fresh cilantro sprigs. Serve with ample steamed rice.
• If you have a rice steamer, proceed as you would to steam any rice. A banana leaf placed in the steamer will impart a wonderfully fragrant perfume.
• To cook jasmine rice:
• Bring four cups water to a boil. Add rice, salt and oil and boil hard until you see big rounds of boiling rice, approximately three to four minutes. Reduce heat to simmer, cover pot and cook for 15 minutes. Check rice with a fork, taste. If it is a little al dente, leave covered on stove with the heat off for three to four more minutes. Serve in individual bowls.

STEAMED SEA BASS IN GINGER

Steps:

• Rinse fish and place on heatproof plate or dish.
• Put 2 to 3 inches of water into wok, large pot or skillet. Turn heat to high and bring water to boil. Turn off flame.
• Place steam rack into water. Water should reach to just above rack.
• Place fish plate onto rack. Spread ginger over fish. Cover; steam 20 minutes over medium flame.
• When fish is cooked, remove plate from wok and pour off excess liquid.
• Heat oil in wok until smoking.
• Chop scallions into 1/2-inch pieces.
• Spread shallots and scallions on top of fish. Season with salt to taste. Pour soy sauce over fish.
• Pour hot oil over fish. Serve.

STEAMED SEA BASS WITH GINGER

Steps:

• Place the spring onions, ginger and chilli in a bowl and pour over the soy sauce and vinger.
• PLace the sea bass fillet, skinned sides up, on a board to make six small cuts into each fillet.
• place a banana lead or piece of baking parchment in the bottom of a a steamer basket and place a sea bass fillet on top. Spoon a quarter of the spring onion mixture over the fillet. Repeat with the remaining banana leaves and fillets. (If you have a large steamer you should be able to fit two leaves in the basket.
• Place the lid on the steamer and set over a saucepan of boiling water. Steam for 8-10 minutes, or until just cooked through, Keep warm and repeat with the remaining leaves and fillets, then serve immediately.

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.

CHINESE STEAMED SEA BASS

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.

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.