Steamed Black Bass With Kombu Noodles And Mushroom Dashi Recipes

STEAMED BLACK BASS WITH GINGER AND SCALLIONS

Steamed Black Bass with Ginger and Scallions image

Stacking fish and vegetables in a multilevel steamer lets you cook everything simultaneously. Red snapper or trout are good alternatives to black bass.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 1h

Number Of Ingredients 9

Ingredients

1/2 cup soy sauce
1 tablespoon plus 1 1/2 teaspoons toasted-sesame oil
2 whole black bass (1 1/2 to 2 pounds each; 1 1/2 inch thick), scaled and gutted, gills removed
1 piece (2 inches) peeled fresh ginger, cut into matchsticks
5 scallions, halved lengthwise and cut crosswise into 1-inch pieces
2 cups water
1 large red onion, sliced 1/2 inch thick
1 large sweet potato, very thinly sliced, preferably on a mandoline
8 ounces Broccolini, trimmed, and halved lengthwise if thick

Steps:

Whisk together soy sauce and sesame oil in a 9-by-13-inch baking dish. Cut a few slits into the fish on both sides using a sharp paring knife. Transfer to dish; turn to coat.
Toss ginger with scallions; stuff some into each fish cavity. Spread remaining mixture on top of fish. Let stand, covered, spooning marinade over fish often, for 30 minutes.
Bring water to a boil in a large skillet or wok. Arrange red onion on bottom layer of a 12-inch bamboo steamer. Remove fish from marinade with ginger-scallion mixture still on top, and arrange side by side on onion; reserve marinade. Spread sweet potato and Broccolini on separate sides of the top layer.
Set stacked steamer in skillet. Steam, covered, until fish is cooked through and vegetables are tender, about 15 minutes.
Meanwhile, bring marinade to a boil in a small saucepan. Cook until reduced by half. Strain through a fine sieve. Serve fish and vegetables with reduced sauce.

KONBU DASHI

Konbu Dashi image

Dashi is an essential broth base for most Japanese dishes and can be purchased in most Asian Grocery stores. For those of you who want to do it from scratch there are several recipes out there, but I find this one is easiest. This recipe uses Konbu (also spelled Kombu), a variety of dried edible kelp that is harvested off the coast of Hokkaido and as far south as the Seto sea. This is a good vegetarian broth and enhances the subtle flavor of Japanese cuisine. It is also a bit friendlier to the western chef than katsubuoshi, which is made from dried fish flakes and can be very aromatic.

Provided by Rachael S.

Categories Soups, Stews and Chili Recipes Broth and Stock Recipes

Time 30m

Yield 4

Number Of Ingredients 2

Ingredients

1 (4 inch) piece dashi kombu (dried kelp)
4 cups water

Steps:

Wipe the kombu with a damp cloth to clean it. Cut into 1-inch pieces and place into a saucepan along with the water. Bring to a boil; reduce heat to medium-low and simmer 20 minutes. Remove from the heat and let stand a few minutes. Strain through a mesh strainer before using.

Nutrition Facts : Calories 0.7 calories, Carbohydrate 0.1 g, Sodium 14.5 mg

DASHI WITH SOBA NOODLES

Dashi with Soba Noodles image

Provided by Martha Stewart

Categories Appetizers

Number Of Ingredients 12

Ingredients

1 strip kombu, about 7 inches long, wiped down with a damp cloth
1/2 cup bonito flakes (fish flakes)
2 tablespoons low-sodium soy sauce
3 1/4 tablespoons mirin (Japanese rice wine)
Juice of 1/4 lime
6 ounces soba noodles, cooked al dente and rinsed
1 small chayote, cut into fine julienne
1 medium carrot, peeled and cut into fine julienne
1 cup Kaiware sprouts
3/4 cup enoki mushrooms
1 small daikon radish, peeled and cut into fine julienne
1 tablespoon freshly grated ginger, for garnish

Steps:

In a medium stockpot, combine 4 cups of water and the kombu and bring to a boil. Using a slotted spoon, remove the kombu. Add the bonito flakes and remove the pot from the heat. Allow the flakes to settle to the bottom of the pot, and strain the broth. Add the soy sauce, mirin, and lime juice.
Divide the noodles among 4 bowls. Divide the vegetables evenly among the 4 bowls. Pour in the dashi, top each bowl with a little grated ginger, and serve immediately.

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