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.
SAUTEED NAPA CABBAGE
This is a great way to prepare napa cabbage. It is sauteed with onion and spices like ginger, cumin, and parsley and flavored with sake.
Provided by barbara
Categories Side Dish Vegetables Onion
Time 25m
Yield 2
Number Of Ingredients 11
Steps:
- Heat olive oil in a large skillet over medium-low heat and cook onion until soft and translucent, about 5 minutes. Add napa cabbage, sprinkle with sugar, and mix well. Cook and stir over low heat, 3 to 5 minutes. Season with ginger, cumin, salt, and pepper and cook for 1 more minute.
- Pour sake and broth into the skillet with the cabbage and bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Stir in balsamic vinegar and adjust seasoning to taste. Mix in parsley.
Nutrition Facts : Calories 218.6 calories, Carbohydrate 19.4 g, Fat 7.7 g, Fiber 3.9 g, Protein 4.1 g, SaturatedFat 1.1 g, Sodium 220.6 mg, Sugar 11.7 g
STEAMED SEA BASS WITH NAPA CABBAGE
Nothing says comfort food like steamed fish on a rainy day. Marinated with a mix of soy sauce, honey, coriander and spring onions, the fish is then steamed and served with mushrooms, cabbage, carrots and baby spinach, in a refreshingly clean yuzu ginger soy broth that brightens up the flavors of the dish. Have it on its own for a low carb meal or enjoy it with a bowl of steamed white rice, for a satisfying dinner.
Provided by Fitthree
Categories Chinese Food Recipes | Learn To Cook Chinese Food
Yield Serves 1 person
Number Of Ingredients 18
Steps:
- Marinate the fish. Mix the salt, soy sauce, honey, coriander and spring onions and marinate the seabass in the mixture for at least 2 hours.
- Steam Sea bass & Cook Veggies. Put the marinated sea bass in a heatproof dish and steam for 10 minutes. While the sea bass is steaming, make the veggies. In a frying pan, heat the sesame oil over medium heat, then add the mushrooms, garlic and ginger paste, stir frying till fragrant, 1-2 minutes. Add in the cabbage, carrots and stock and cook for 3 minutes. Mix in the baby spinach, soy sauce and yuzu vinegar then turn the fire off.
SAKE STEAMED SKATE WING WITH NAPA CABBAGE
Provided by Food Network
Time 1h15m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Ponzu: Combine all of the ingredients in a small, non-reactive saucepan. Bring to a boil. Remove from the heat, strain and discard zest. Keep warm.
- Yuzu Vinaigrette: Whisk all of the ingredients together in a small mixing bowl and set aside.
- Steaming Liquid: Place all of the ingredients in a large saucepan (large enough to keep the dashi kombu flat.) Bring to a boil over medium heat. Remove from the heat and set aside for 30 minutes. Remove the kombu and reserve both the liquid and the kombu.
- Put the steaming liquid in the bottom of your steamer and bring to a boil. Cut the kombu in half. Place 1 sheet of the kombu on the perforated pan of your steamer. Arrange the skate wingson the kombu. Cover with the other piece of the kombu. Set the perforated pan over the boiling liquid, and cover with a lid. Steam for 4 or 5 minutes over high heat.
- Meanwhile, cook the cabbage. Heat the oil in a sautepan, add the cabbage, and stir-fry until the edges of the cabbage just start to brown. Add the garlic and stir-fry for about 10 seconds. Remove from the heat and lightly season with salt and pepper.
- Divide the cabbage among 4 large, hot serving bowls. Place a skate wing on each cabbage mound. Spoon the Ponzu over the skate. Toss the garnish greens together and then mound them on top of the skate. Sprinkle with the Yuzu vinaigrette and sesame seeds.
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.
NAPA CABBAGE 'STEAK'
Steps:
- Slice off bottom inch of cabbage at stem end. Remove one layer of leaves and discard. Carefully remove remaining leaves until you get to smaller central ones. Reserve smaller leaves for another use. You should have about 12 large leaves.
- Place one leaf on work surface. Top with another leaf facing the opposite direction, that is, with cut end at leafy end. Dust with pinch of sea salt. Continue stacking leaves, alternating their direction, and dusting every second leaf with salt. Place stack four inches from end of a 16-inch sheet of foil. Lift end of foil over stack of leaves and tightly roll, wrapping the foil as you go. Be careful that foil is wrapped around only the outside of cabbage roll. Tightly tie roll with butcher's cord at 1 1/2- to 2-inch intervals. You should be able to make 6 ties. Use large knife to slice about 1/2 inch from ends of roll, so cut sides are smooth. Then slice roll in sections between cord. You should have 6 thick rounds of cabbage, each wrapped in foil and tied.
- Preheat oven to 250 degrees. Heat 1 tablespoon olive oil in skillet large enough to hold rolls, a cut side down, in single layer. Cook rolls over medium-low heat until lightly browned on bottom and steam rises from center, 5 to 8 minutes. Turn rolls and cook on other side until lightly browned. Remove rolls to baking dish and place in oven.
- While cabbage is cooking, mix yuzu juice, soy sauce and grapeseed oil together and set aside.
- Place remaining olive oil in skillet. Add mushrooms and sauté over medium-high heat until softened and lightly browned. Remove from heat. If not serving dish immediately, place mushrooms in small baking dish in oven to keep warm.
- To serve, remove cabbage from oven and, keeping rolls standing on a cut side, transfer to serving dish or put each on a salad plate. Snip cords and carefully remove foil. Cabbage rolls should hold together neatly. Sprinkle cabbage rolls with bonito flakes. Toss mushrooms with yuzu mixture, place a few mushroom pieces on top of each cabbage roll and serve.
Nutrition Facts : @context http, Calories 130, UnsaturatedFat 10 grams, Carbohydrate 5 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 513 milligrams, Sugar 3 grams, TransFat 0 grams
CHINESE STEAMED BASS WITH CABBAGE
Try this flavour-packed, low-fat fish dish, perfect as a mid-week meal. It's full of omega 3 and counts as 1 of your 5-a-day.
Provided by Good Food team
Time 20m
Number Of Ingredients 8
Steps:
- Sprinkle the fish with the chilli, ginger and a little salt. Steam the cabbage for 5 mins. Lay fish on top of the cabbage and steam for a further 5 mins until cooked through.
- Meanwhile, heat the oils in a small pan, add the garlic and quickly cook, stirring until lightly browned. Transfer the cabbage and fish to serving plates, sprinkle each with 1 tsp of soy sauce, then pour over the garlicky oil.
Nutrition Facts : Calories 188 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 0.74 milligram of sodium
SAUTEED NAPA CABBAGE
Provided by Jacques Pepin
Categories easy, quick, side dish
Time 10m
Yield 6 servings
Number Of Ingredients 5
Steps:
- In a sink filled with cold water, wash the cabbage, lifting it in and out of the water, and drain in a colander. Heat the oil in a saucepan until hot, add the butter and, as soon as it melts, add the wet cabbage. Cover and cook over medium-to-high heat, stirring occasionally, for 4 to 5 minutes, until the cabbage is wilted and tender but still slightly firm. The cabbage will sizzle initially but then will stew as the water emerges from it. Mix in the pepper and salt and serve immediately.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 281 milligrams, Sugar 2 grams, TransFat 0 grams
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