Steamed Sea Bass With A Rice Noodle Salad Recipes
STEAMED SEA BASS WITH A RICE NOODLE SALAD
Delicious sea bass steamed with greens and a salad packed with oriental flavour.
Provided by James Martin
Categories Main course
Yield Serves 4
Number Of Ingredients 17
Steps:
- For the sea bass, heat a pan of water and place a steamer on top. Take a piece of foil. Scrunch up the edges to make a circle with a wall round the edge. Make it the right size to fit into the steamer.
- Put a few leaves of bok choi onto the foil and place the fillets on top. Add more bok choi, ginger and lemongrass and pour over the sesame oil and soy sauce. Sit the foil in the steamer, put the lid on and steam for about four minutes until the fish is cooked (depending on the size of the fillets).
- For the rice noodle salad, place the rice noodles in a large bowl, cover with boiling water and leave for two minutes. Alternatively cook the noodles according to the packet instructions.
- Drain and place back in the bowl along with the spring onions.
- To make a dressing, place the garlic, ginger, chilli, palm sugar, mint, coriander in a pestle and mortar and pound to a paste. Add the vinegar, lime juice and oil and pound some more.
- Just before serving dress the noodle salad and mix.
- To serve, place some of the noodles on each serving plate. Lift the fillets from the steamer and place them on top of the noodles. Pour the sauce from the foil into the pestle and mortar and mix it, then pour some over the fish.
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
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