Sake Steamed Sea Bass Recipes

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SAKE SEA BASS IN PARCHMENT



Sake Sea Bass in Parchment image

Provided by Melissa Roberts

Categories     Ginger     Bake     Dinner     Bass     Sake     Healthy     Soy Sauce     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

1/2 cup sake
1 1/2 tablespoons soy sauce
1 teaspoon grated peeled ginger
1 teaspoon sugar
6 (6-ounces) pieces skinless sea bass fillet (about 1 inch thick), any bones removed
1/2 cup sliced scallions
Equipment: 6 (12-to 15-inch) squares of parchment paper or foil; kitchen string

Steps:

  • Preheat oven to 400°F with a baking sheet on bottom rack.
  • Stir together sake, soy sauce, ginger, and sugar in a bowl.
  • If fish fillets are more than 4 inches long, fold ends under. Put a fish fillet in center of each parchment square and season with 1/4 teaspoon salt (total). Working with 1 portion at a time, sprinkle fish with some of scallions and spoon some of sake mixture over top (hold up 2 corners of parchment to prevent liquid from running off). Gather sides of parchment up over fish to form a pouch, leaving no openings, and tie tightly with string.
  • Bake on hot baking sheet until fish is just cooked through, 10 to 12 minutes.

SAKE-STEAMED SEA BASS WITH GINGER AND GREEN ONIONS



Sake-Steamed Sea Bass with Ginger and Green Onions image

Categories     Ginger     Onion     Rice     Steam     Low Fat     Quick & Easy     Low/No Sugar     Dinner     Bass     Sake     Healthy     Cilantro     Soy Sauce     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 4 servings

Number Of Ingredients 11

1 cup uncooked medium-grain rice
3/4 cup sake
3/4 cup bottled clam juice
1 tablespoon minced peeled ginger
1 garlic clove, flattened
4 5-ounce sea bass fillets
2 large green onions, chopped
4 teaspoons soy sauce
1 teaspoon oriental sesame oil
3 tablespoons chopped fresh cilantro
2 teaspoons sesame seeds, toasted

Steps:

  • Cook rice according to package directions.
  • Meanwhile, combine sake and next 3 ingredients in large skillet deep enough to hold steamer rack. Bring liquid to boil. Reduce heat; simmer 5 minutes. Arrange fish on rack; sprinkle with salt and pepper. Place rack in skillet. Top fish with onions; drizzle with soy sauce and sesame oil. Cover skillet; steam fish until opaque in center, about 5 minutes. Remove steamer rack. Mix cilantro into juices in skillet. Spoon rice onto plates. Top with fish, juices from skillet, and sesame seeds.

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

STEAMED SEA BASS WITH SCALLIONS AND GINGER



Steamed Sea Bass with Scallions and Ginger image

Provided by Food Network

Categories     main-dish

Time 37m

Yield 8 servings

Number Of Ingredients 8

1 (1-pound) whole sea bass, scaled, gutted, and scored with a sharp knife down to the bone
Salt and freshly ground black pepper
2 or 3 scallions, cut diagonally into rings to yield 1/4 cup
1 tablespoon finely julienned ginger
1/4 cup soy sauce
2 tablespoons peanut oil
Dash sesame oil
Pinch sugar

Steps:

  • Put the fish in a shallow heatproof dish, such as a large baking pan. Season lightly with salt and pepper, inside and out. Disperse the scallions and ginger on top, underneath, and inside the fish. Combine the soy sauce, peanut oil, sesame oil, and sugar in a bowl. Pour the mixture over the fish.
  • Set a roasting rack in a large roasting pan. Fill the pan with water that comes up below the rack. Set the pan over 2 burners and bring the water to a boil. Set the baking dish with the fish on the rack, reduce the heat to a simmer, and cover the roasting pan tightly with foil. Steam the fish until a small knife or skewer can be easily inserted into the thickest part and the fillet comes off the bone fairly easily, 6 to 7 minutes.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

MISO AND SOY CHILEAN SEA BASS



Miso and Soy Chilean Sea Bass image

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

⅓ cup sake
⅓ cup mirin (Japanese sweet rice wine)
3 tablespoons soy sauce
¼ cup packed brown sugar
⅓ cup miso paste
4 (4 ounce) fillets fresh sea bass, about 1 inch thick
2 tablespoons chopped green onion

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

SAKE STEAMED SEA BASS



Sake Steamed Sea Bass image

Who knew watching my calories could be so delicious? Not to mention quick and easy! This is a nice company dish that can also be made after a long day at the office

Provided by chia2160

Categories     Bass

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

3/4 cup sake
3/4 cup clam juice
1 tablespoon minced ginger
1 garlic clove, smashed
4 (6 ounce) sea bass fillets
2 chopped scallions
1 teaspoon sesame oil
4 teaspoons soy sauce
2 teaspoons cilantro, to taste
2 teaspoons toasted sesame seeds
1 cup jasmine rice (this looks really nice served over black rice) or 1 cup basmati rice, cooked the usual way (this looks really nice served over black rice)

Steps:

  • Heat the first 4 ingredients to boil, then lower to simmer in a pot big enough to hold the steamer.
  • Add the fish on a steamer rack, top with salt, pepper, scallions, soy sauce and sesame oil.
  • Cover and steam for 5 minutes until opaque; remove rack add cilantro to cooking liquid.
  • Serve rice on 4 plates, top with fish, top with cooking juices, sprinkle with sesame seeds.

Nutrition Facts : Calories 452.8, Fat 6.1, SaturatedFat 1.3, Cholesterol 70.3, Sodium 621.9, Carbohydrate 47.6, Fiber 2.2, Sugar 1.8, Protein 36.6

SAKE STEAMED BASS



Sake Steamed Bass image

Provided by Claire Robinson

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

4 pieces, about 4 inches long, lemongrass stalks
2 limes, sliced into thin rounds
1 (4-inch) piece fresh ginger, cut lengthwise into thin strips
4 (6-ounce) skin-on center cut striped bass fillets, bones removed
1 cup unfiltered sake
Kosher salt

Steps:

  • Preheat the oven to 425 degrees F.
  • Prepare the lemongrass by removing the outer tough leaves to reveal the white center. Smash each stalk with the back of a knife to release the oils and flavor.
  • Lay the sliced limes in the bottom of a large baking dish. Evenly space the lemongrass pieces on top of the limes and lay the ginger strips evenly around the lemongrass. Arrange the fillets directly on top, pour the sake over the fish and season with salt. Cover the dish with aluminum foil and bake until the fish is firm, opaque in the center, and beginning to flake, about 15 minutes. The cooking time varies depending on the thickness of the fillets.
  • Just before serving, spoon a little of the liquid from the dish over the fillets and transfer to plates to serve.

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Top Asked Questions

How to cook sea bass in sake?
Directions. 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...
How much sake do you put in a seafood boil?
Ingredients 1 ⅓ cup sake 2 ⅓ cup mirin (Japanese sweet rice wine) 3 3 tablespoons soy sauce 4 ¼ cup packed brown sugar 5 ⅓ cup miso paste 6 4 (4 ounce) fillets fresh sea bass, about 1 inch thick 7 2 tablespoons chopped green onion More ...
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 steak?
Season sea bass with salt. Place 1/3 of the spring onions and ginger onto a glass or ceramic plate; cover with sea bass. Bring a wide pot of water to a boil. Mix soy sauce, chile oil, and sugar together in a small bowl; pour over the sea bass before serving.

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