SAKE-MARINATED SEA BASS WITH COCONUT-CURRY SAUCE
Steps:
- Purée first 7 ingredients in blender. Place fillets in single layer in glass baking dish. Pour marinade over. Cover; refrigerate 2 hours, turning fish occasionally.
- Preheat oven to 400°F. Remove fillets from marinade; pat dry with paper towels. Sprinkle both sides of fillets with salt and pepper. Heat oil in large ovenproof nonstick skillet over medium-high heat. Add fillets and sear until golden brown, about 2 minutes. Turn fillets over; transfer skillet to oven. Bake fillets until just opaque in center, about 8 minutes. Place some steamed rice in center of each of 6 plates. Top with fillets. Spoon some Coconut-Curry Sauce around rice on each plate. Garnish with chopped fresh cilantro and serve.
SAKE KASU-MARINATED SEA BASS WITH COCONUT GREEN CURRY SAUCE
Steps:
- Make marinade:
- Peel and chop gingerroot. In a blender combine gingerroot with remaining marinade ingredients and blend until smooth.
- Arrange sea bass in a 2-inch-deep dish just large enough to hold fish in one layer and pour marinade over it, turning fish to coat well. Marinate fish, covered and chilled, at least 2 hours and up to 2 days.
- Preheat oven to 400°F. and wrap handle of a 12-inch non-stick skillet with a triple-layer of foil, shiny side out, if handle is not ovenproof. Remove fish from marinade, letting excess marinade drip off, and put on a plate. Discard excess marinade. In non-stick skillet heat oil over moderately high heat until hot but not smoking and sear fish on 1 side only until golden brown, about 3 minutes. With tongs turn fish over and transfer skillet to middle of oven. Roast fish until just cooked through, 6 to 8 minutes. Serve sea bass with curry sauce.
SEA BASS BAKED IN COCONUT MILK
Steps:
- Sprinkle the fish lightly with the salt and place it in a non-reactive baking pan just slightly larger than the fish. Spread the seafood marinade over the fish, massaging it into the flesh with your hands. Cover and refrigerate for 2 hours.
- Preheat the oven to 350 degrees. Remove the fish from the refrigerator and surround it with the shallots, galangal and lemongrass. Pour in the coconut milk. Bake for 30 minutes, or until the fish is just cooked through. Place the fish on a platter. Discard the galangal and lemongrass and pour the sauce from the pan over and around the fish. Serve immediately.
MISO AND SOY CHILEAN SEA BASS
This Sea Bass will melt in your mouth! Delicious, I had this at Blue Water Grill in NYC and it was by far the best sea bass I've ever had in my life. This recipe is as close as I can get to tasting like the restaurants. They served it with bok choy and sticky rice on the side.
Provided by Swest
Categories World Cuisine Recipes Asian Japanese
Time 3h17m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk together the sake, mirin, soy sauce, brown sugar, and miso paste in a bowl to make the marinade. Place the sea bass in a large sealable plastic bag and pour the marinade over the sea bass. Chill in refrigerator 3 to 6 hours. Arrange the fillets on a baking sheet. Discard the marinade.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar.
- Bake the sea bass under the broiler until the fish flakes easily with a fork, 7 to 9 minutes. Sprinkle with chopped green onions to serve.
Nutrition Facts : Calories 286.9 calories, Carbohydrate 27.9 g, Cholesterol 47.2 mg, Fat 3.7 g, Fiber 1.4 g, Protein 24.7 g, SaturatedFat 0.8 g, Sodium 1612.5 mg, Sugar 22.3 g
P F CHANG'S OOLONG MARINATED SEA BASS
This is a copycat recipe for P.F. Chang's Oolong Chilean Sea Bass (Line-caught, tea-marinated filet broiled in sweet ginger-soy, over warm spinach). Time does not include marinating time.
Provided by Member 610488
Categories Chinese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine the first six ingredients in a medium saucepan over medium heat. Bring to a boil then reduce heat and simmer for 5 minutes. Cool uncovered, then strain out the ginger, garlic, and tea.
- Put your sea bass fillets in a storage bag or a covered container with 2 cups of the marinade. Reserve the remaining sauce. Let the fish have a nice soak in the marinade for 5 to 7 hours in the fridge. If the sauce doesn't completely cover the fish, be sure to turn the fillets a couple hours in so that all sides get marinated.
- When you are ready to prepare the fish, preheat your oven to 425 degrees F. Arrange the fillets on a baking sheet. Bake the fish for 22 minutes or until the edges of the fillets are starting to turn brown.
- Crank the oven up to a high broil and broil fish for 2 to 3 minutes or until you get some dark patches around the edge of the fillets. Just don't let them burn.
- As your fish is baking, first start to reheat the reserved sauce on low then heat up a wok or large skillet with one tablespoon of vegetable oil over medium heat. Add the spinach, garlic and baby sweet corn, and a dash of salt and pepper to the pan. Saute the veggies just until the spinach is wilted, then arrange the spinach and corn on each of the four plates.
- When the sea bass is done broiling, use a spatula to carefully lay the fillets over the spinach and baby corn on each plate. Split the remaining sauce and pour it over each of the fillets before serving.
Nutrition Facts : Calories 601.3, Fat 10.7, SaturatedFat 2.1, Cholesterol 116.5, Sodium 2952.7, Carbohydrate 66.6, Fiber 4.6, Sugar 44.6, Protein 62.7
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