Sesame Salt Roast Sea Bass With Ginger Soy Dressing Recipes

PAN-FRIED SEA BASS WITH GINGER SOY SAUCE

Steps:

• Pat the Sea Bass fillets dry with some kitchen paper and season with a pinch of sea salt and black pepper.
• Spray a frying pan over a medium high heat, with cooking oil spray.
• Add the sea bass fillets, skin side down and cook until the skin is golden and crisp, flip and cook the other side (approx 3 minutes each side).
• While the fillets are cooking, add the water, soy sauce, honey, vinegar, garlic, ginger, cornstarch and sesame oil to a small saucepan and whisk to combine. Heat on high until it starts to bubble and thicken up (takes 5-8 minutes). Drizzle over the cooked sea bass fillets and serve garnished with chopped coriander or spring onions.
• Serve with your choice of sides and Enjoy!!!

SESAME SALT ROAST SEA BASS WITH GINGER SOY DRESSING

Steps:

• Preheat the oven to 200°C.
• Mix together the sesame seeds and salt. Season the cavity of the fish then make 3 diagonal slashes across each side of the bass so it cooks evenly.
• Transfer the fish to a large roasting tin and brush with a little oil. Scatter over the sesame salt and roast for 25-30 minutes until the fish is cooked and lightly golden.
• Meanwhile, splash a little sunflower oil into a small pan and cook the ginger, garlic and chile for 2 minutes, without browning. Add the soy sauce, vinegar and sesame oil and remove from the heat.
• When the fish is cooked, transfer to a large serving platter. Pour over the ginger dressing, then scatter over the salad onions and coriander leaves. Serve immediately with lime wedges for squeezing over.

GINGER SEA BASS OVER WILTED GREENS

Steps:

• Cut 4 (12-inch-square pieces) of aluminum foil. Preheat the oven to 400 degrees F.
• Working with 1 foil sheet at a time, place the foil sheets on the work surface. Place 1 1/2 cups of spinach in the center of each foil sheet. Top with a sea bass fillet. Sprinkle with 1 teaspoon of ginger and 1/2 teaspoon of garlic, then drizzle 2 tablespoons of Marsala, 2 teaspoons of soy sauce, and 1/2 teaspoon sesame oil over the fish and spinach. Gather the foil sheets over the fish. Fold in the foil edges and pinch tightly to seal. Place the foil packages on a heavy large baking sheet.
• Bake until the spinach wilts and the fish is just cooked through, about 10 minutes. Transfer the packages to wide shallow bowls. Cool 5 minutes. Open package and fold down to reveal fish, being careful of hot steam. Squeeze the lime juice over the fish. Sprinkle with the basil and serve.

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.

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.

QUICK OVEN ROASTED GINGER SCALLION LIME SEA BASS

Steps:

• Pre heat oven to 500°F.
• Mix first 5 ingredients and 3 tsp of oil. Season with pepper or salt if needed.
• Brush oven proof glass dish with 2 tsp oil.
• Arrange fish in dish.
• Spoon sauce over fish, leaving enough to drizzle over when serving.
• Roast fish for 12 minutes until opaque.
• Top with remaining sauce.

SEA BASS WITH CITRUS AND SOY

Steps:

• Mix first 6 ingredients in 8x8x2-inch glass baking dish. Add fish; turn to coat. Chill 2 hours, turning fish occasionally.
• Place steamer rack in large skillet. Arrange fish on rack. Pour marinade into skillet under rack and bring to boil. Cover skillet and steam fish until just opaque in center, about 8 minutes. Transfer fish to plates. Remove steamer rack from skillet. Boil marinade until reduced enough to coat spoon, about 6 minutes; spoon over fish. Top with green onions.

MISO AND SOY CHILEAN SEA BASS

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.

STICKY SOY SEA BASS & GREENS TRAYBAKE

Steps:

• Heat the oven to 220C/200C fan/gas 7. Whisk the soy, syrup, wasabi and sesame seeds in a small bowl.
• Put all the greens in a shallow baking tray and toss with 4 tbsp water. Put in the oven and cook for 10 mins until all the water has evaporated. Meanwhile, pour boiling water from the kettle over the noodles in a heatproof bowl to cover, then leave to soak while you finish off the traybake.
• Once the greens are tender, drizzle over half the soy dressing with another 1 tbsp water and half the spring onions, and toss well. Place the sea bass on top, skin-side up, and pour over the reserved soy dressing. Sprinkle a pinch more sesame seeds over the skins. Cook for 5-6 mins until the fish is cooked through and flaking.
• Drain the rice noodles, then tip into one side of the tray and coat in some of the sauce. Drizzle over some extra soy, if you like, before scattering with the remaining spring onions to serve.

OVEN-ROASTED SEA BASS WITH GINGER AND LIME SAUCE

Steps:

• Preheat oven to 500°F. Mix first 5 ingredients and 3 teaspoons oil in small bowl. Season sauce with salt and pepper.
• Brush 9-inch-diameter glass pie dish with remaining 2 teaspoons oil. Arrange fish in prepared dish; turn to coat. Sprinkle fish with salt and pepper; spoon 1/2 tablespoon sauce over each fillet.
• Roast fish until just opaque in center, about 12 minutes. Top fish with remaining sauce and serve.