Steamed Chilean Seabass With Chinese Broccoli Asian Aromatics And Black Bean Sauce Recipes

CANTONESE STEAMED FISH

Steps:

• Cut the scallions into 2-inch lengths, and cut the pieces in half lengthwise. Julienne them thinly. Thinly slice about 15g of ginger, and julienne them. Give the cilantro a rough chop. Set the aromatics aside.
• Combine the light soy sauce, salt, sugar and hot water in a small bowl and mix until the sugar and salt are dissolved. Set aside.
• Prepare your steaming set-up, and fill with 1-2 inches of water. Bring to a boil.
• Rinse your fish fillet, and carefully lay it on an oblong heat-proof plate that will fit into your wok or steaming setup. Carefully place it in the steamer, and adjust the heat to medium. The water should be at a slow boil that generates a good amount of steam, but not so high that the water evaporates too quickly.
• Cover and steam for 7-10 minutes depending upon the size and thickness of your fish fillet. If you have extremely small, thin fillets (half an inch), cook for 4-5 minutes. Check for doneness using a butter knife. If it falls easily through the thickest part of the fillet to the bottom of the plate, the fish is done.
• Turn off the heat, and carefully drain any liquid on the plate. Spread about ⅓ of the scallions, ginger, and cilantro on the steamed fish (alternatively, you can wait to do this AFTER adding the sauce).
• To make the sauce, heat a wok or small saucepan to medium high heat, and add 2 tablespoons vegetable oil. Add the remaining ⅔ of the ginger, and fry for 1 minute. Add the white parts of the scallions and cook for 30 seconds.Then add rest of the scallions and cilantro. The mixture should be sizzling.
• Add the soy sauce mixture. Bring the mixture to a bubble, and cook until the scallions and cilantro are just wilted, about 30 seconds.
• Pour this mixture over the fish. If you prefer to add the raw aromatics after adding the sauce, you can do so now, and heat an additional 1 tablespoon of vegetable oil to pour over the raw aromatics. Serve immediately!

PAN SEARED CHILEAN SEA BASS WITH ASIAN MARINADE

Steps:

• Prep: Prep the sea bass by patting it dry with a paper towel. Flip it skin side up and score the skin by making shallow cuts with a knife.
• Marinate: Add all the ingredients for the marinade in a bowl or a resealable plastic bag. Add the sea bass and massage the marinade into the fish. Let it marinade on the counter for 15 minutes. See Note 1.
• Heat pan: Heat a non-stick pan over medium to medium low heat and add a bit of vegetable oil to the pan. See Note 2. Once the pan is heated, scrape off any excess marinade and place the fillets skin side down. Leave it alone until it starts sizzling and rendering out fat. Leave the pan uncovered. Lightly press down with the flat side of your spatula for a few seconds. Let the skin continue cooking until very crispy. Depending on thickness, times will vary. Mine took 4 to 5 minutes. Check halfway through and lower the heat if necessary to avoid burning the skin.
• Flip: Flip the fish and cook it skin side up until the flesh is opaque and easily flakes apart. Do not cover the pan with a lid as the steam will soften up the skin. See Note 3.
• Serve: Plate the sea bass crispy skin side up and serve immediately with lemon wedges and herbs.

STEAMED SEA BASS WITH VANILLA, BABY VEGETABLES AND CAPPUCCINO SAUCE

Steps:

• Remove the seeds from the vanilla pod and place both the seeds and pod on a plate with the lemon juice and olive oil. Mix up with a fork, then place the fish on the plate and turn it so both fillets are covered. Place the vanilla seeds and lemon leaf on top of the fillets, reserving the vanilla pod.
• Split the leeks down the middle, 1-inch from the end, and wash under cold water. Mix the peas, broad beans and new potatoes together.
• Put the milk into a saucepan with the reserved vanilla pod and slowly simmer over a medium heat. In a bamboo steamer* place the leeks on the bottom, then cover with the pea mix. Sprinkle with salt and freshly ground black pepper, then place the steamer over the pan of milk. In a second bamboo steamer place the lemon leaf, and the fillets skin side up. Open up the score marks and pour over the juices from the plate. Place the lid on top and cook for 10 to 15 minutes on a slow simmer.
• Remove the steamers from the pan, place some vegetables on each plate, and top with the fish. To finish the sauce, remove the vanilla pod from the milk and whiz up with a cappuccino frother or 'whizzer', or in a liquidizer. This gives the sauce a thick cappuccino effect, which is both visually and texturally very nice.

STEAMED CHILEAN SEABASS WITH CHINESE BROCCOLI, ASIAN AROMATICS AND BLACK BEAN SAUCE

Steps:

• Lightly saute shallots, ginger, garlic in the sesame oil until shallots are translucent. Add sugar, chicken stock and soy sauce to the mixture. Reduce liquid by half over medium heat and then add the black beans. Simmer for 10 minutes. Place aromatics in the bottom of the steam basket, and then place the fish and the broccoli on top of the steam basket. Place the steam basket over the simmering pot of water until the fish is cooked. Drizzle sauce over the fish to finish the dish.

HERB-STEAMED CHILEAN SEA BASS

Steps:

• Cut the sea bass in half horizontally. Season the inside with salt and pepper and fill the center with the chopped herbs. Reassemble the sea bass and season the outside with salt and pepper to taste. Wrap in plastic wrap.
• Steam the sea bass in an 8-inch, flat-bottomed steamer, covered, for 6 minutes, or until it is barely opaque.
• To assemble: Remove the plastic wrap. Use a very sharp knife to cut the fish into eight 2-inch wedges. Choose a flat, colorful plate to set off the dramatic form of the fish. Stand one wedge on its end and show the herb filling of the other. Garnish with fresh herbs.

ASIAN-STYLE SIZZLING BLACK BASS

Steps:

• Make 4 deep, diagonal slashes down to the bone on both sides of the fish. Insert the ginger into the slashes. Refrigerate the fish until ready to cook.
• In a small saucepan, bring the sake, soy sauce, 1/4 cup lemon juice, and sugar to a boil. Remove the pan from the heat, and let it cool. Stir in the sliced scallions.
• Fill a wok or deep-fryer large enough to hold the fish with peanut oil to cover the fish by 1 inch. Heat the oil until very hot, about 375 degrees F on a deep-frying thermometer.
• Season the fish lightly all over with salt and pepper, then dust it lightly but evenly with cornstarch. Hold the fish by the tail, carefully slip it head first and away from you into the hot oil. Fry it until the skin is crispy and golden brown and the flesh is cooked through, flaky, and separates easily from the bone, about 10 minutes.
• With long-handled metal tongs, remove the fish from the wok, letting excess oil drip back into the wok. Transfer the fish to a serving platter. Garnish the fish with scallion strips and cilantro and squeeze the lemon half over it. Serve immediately, passing the sauce on the side.

SEARED FILLET OF SEABASS WITH TOMATO AND ONION CONFIT AND SHERRY VINEGAR NAGE INFUSED WITH TARRAGON

Steps:

• Preheat oven to 350 degrees F.
• Slice the onions and cut the cherry tomatoes in half. Mix together in a bowl, then add 1/2 cup sherry vinegar and leave to marinate for 30 minutes.
• Place the shallots into a small saucepan and add the remaining 1/2 cup sherry vinegar. Pick off the tarragon leaves, set aside, and add the stalks to the pan. Bring the vinegar mixture to a boil and allow to reduce by 2/3. Remove pan from heat and start to whisk in the diced butter. Keep the pan warm but do not allow it to get hot as this will cause the butter to separate and will split the sauce. When all the butter has been whisked in, pass the sauce through a sieve into a clean pan and keep warm.
• Remove the onion and cherry tomatoes from the marinade and place in a saucepan. Sweat the mixture over the medium heat until the tomatoes start to break down. Add approximately 1/2 of the remaining marinade and cook slowly over moderate heat for 30 minutes.
• While the tomatoes and onions are cooking, take the sea bass fillets and the scallops and season them with salt and pepper. Sear the sea bass fillets in a very hot non-stick frying pan, skin-side down first. When golden brown, remove from the frying pan, place onto a baking tray and cook in the oven for 3 to 4 minutes. Do exactly the same with the scallops.
• Blanch the baby asparagus and chives separately, in boiling, salted water. Remove from the water and tie the asparagus into bundles of 10 using a blanched chive.
• To assemble, put 1 piece of sea bass on each plate and top with the confit of tomatoes. Place the second piece of sea bass on top and lean the asparagus bundle against the sea bass. Take the tarragon leaves that were set aside and roughly chop them. Add the tarragon to the warm sauce and spoon sauce around plate. Add a scallop to the side of each plate and serve.

STEAMED SEA BASS WITH BLACK BEAN SAUCE

Steps:

• Place a rack in a wok or frypan with 1" water.
• Place fish in pyrex pie plate in a single layer.
• Spread black bean sauce over top and side of fish.
• Top with ginger and green onion.
• Drizzle oil over fish.
• Place pie plate on rack, cover and steam for about 12 minutes or until fish flakes easily.
• Remove and garnish with cilantro.

CHINESE STEAMED SEA BASS

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.

STEAMED SEA BASS, CANTONESE STYLE

Steps:

• 1. Rinse the fish inside and out with 1/4 cup of wine.
• 2. Select a round or oval platter that's large enough to hold the fish but will fit inside the top of a steaming utensil. This could be a traditional Chinese bamboo or metal steamer, or a Western-style clam steamer.
• 3. Place the fish on the platter and set platter in the top of the steamer. Cover and steam over boiling water 10 to 15 minutes.
• 4. Meanwhile, prepare the sauce base by combining the 2 tablespoons of wine, garlic, scallions, ginger, and sugar in a small bowl.
• 5. Check fish for doneness. When cooked, the flesh will be white and pull easily from the bones. Remove the platter and pour off the liquid that has accumulated around the fish.
• 6. Heat the oil in a wok or saucepan, and when it is hot, add the sauce base. Cook, stirring until the sauce boils.
• 7. Pour soy sauce over the sea bass first, and then pour the boiled sauce over the fish. Serve immediately.