SAKE STEAMED BASS
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.
SAKE-STEAMED SEA BASS WITH GINGER AND GREEN ONIONS
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
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.
SAKE SEA BASS IN PARCHMENT
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
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
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
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
STEAMED SEA BASS WITH SCALLIONS AND GINGER
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.
STEAMED SEA BASS IN NAPA CABBAGE
This delicious steamed sea bass in napa cabbage is courtesy of chef Michael Schulson.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 18
Steps:
- To make the sea bass, place the fish in a baking dish just large enough to hold them in single layer. In a small bowl, mix together the sacha sauce, soy sauce, ginger, garlic, oil, and chile. Pour the mixture over the fish, cover, and let marinate refrigerated for 2 hours.
- Bring a medium pot of water to a boil. Add a generous amount of salt, and bring the water back to a boil. Prepare an ice-water bath. Add the cabbage leaves to the boiling water, and cook until they are tender but still retain their crispness, about 1 minute. Remove the leaves from the water, and immediately plunge them into the ice-water bath. Allow the cabbage leaves to cool for about 1 minute in the ice-water bath, and then pat dry using paper towels.
- Remove 1 piece of fish from the marinade; place on a cabbage leaf about 1 inch from the edge. Fold in the left and right edges of leaf, and then roll the fish up in the leaf to enclose completely. Place seam side down in a bamboo steamer basket. Repeat process with remaining fish and cabbage leaves.
- Fill a large skillet with water and bring to a boil. Place bamboo steamer into the skillet and cover. Steam the fish until the edges of the fish are firm and white, about 6 minutes.
- To make the sauce, place the ginger in a small food processor and process until pureed. Transfer the ginger puree onto a paper towel. Over a medium bowl, squeeze the ginger in the paper towel until all the ginger juice is extracted from the pulp; discard pulp. Add the oyster sauce, sugar, soy sauce, vinegar, and oil to the ginger juice and whisk together.
- Place 2 of the wrapped fish rolls on each of 4 heatproof plates. Drizzle sauce around fish. Garnish fish with scallions and ginger. Carefully pour 1 tablespoon heated grape seed oil over scallions and ginger. 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
SAKE STEAMED SEA BASS
I found this recipe a long time ago, and have since made it so many times. It is very quick but it's pretty impressive tasting, considering how easy it is. It's not too colorful, so I'd pretty up the plate with some bright colored veggies, or a basil/cilantro infused oil.
Provided by A la Carte
Categories Bass
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
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; and minced garlic, 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.
- Stir in a pat of crème fraise.
- Add the brown sugar and butter and reduce slightly.
- Spoon rice onto plates.
- Top with fish, juices from skillet, and sesame seeds.
Nutrition Facts : Calories 494, Fat 9.8, SaturatedFat 4, Cholesterol 75.7, Sodium 585.1, Carbohydrate 51.4, Fiber 1.4, Sugar 7.1, Protein 31.6
CHINESE STEAMED SEA BASS
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
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
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