Steamed Striped Bass With Ginger And Scallions Recipes

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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

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.

STEAMED SEA BASS WITH GINGER AND CHINESE MUSHROOMS



Steamed Sea Bass with Ginger and Chinese Mushrooms image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 9

One 1 1/2-pound whole striped bass or branzino, head on
Sea salt
Freshly ground white pepper
One 1/2-inch piece fresh ginger, peeled and julienned
4 large shiitake mushrooms, sliced
1/2 cup fresh wild mushrooms, sliced (oyster and shitake)
4 tablespoons Shaohsing rice wine or dry sherry
2 scallions, sliced lengthways into 3-inch long pieces and julienned
Steamed jasmine rice, for serving

Steps:

  • Fill a wok three-quarters of the way up with water and place over high heat. Bring the water to a simmer.
  • Place the fish on a plate. Cut 5 or 6 slits into the skin on both sides. Sprinkle the fish with salt and ground white pepper.
  • Place a few pieces of ginger into the slits of the fish, and then stuff the cavity with the remaining ginger and the shiitake mushrooms. Pour the rice wine over the fish, place the fish in a bamboo steamer and close the lid.
  • Place the steamer over the simmering water in the wok and steam until the fish is cooked and the flesh flakes apart with a fork, 10 to 12 minutes.
  • After 10 minutes, sprinkle the scallions and sliced wild mushrooms on top of the fish and steam for 2 minutes more before serving. Serve immediately with the rice.
  • Cook's Note: Also pairs well with a side of stir-fried vegetables such as bok choy or kai lan.

STEAMED STRIPED BASS WITH GINGER AND SCALLIONS



Steamed Striped Bass with Ginger and Scallions image

Categories     Ginger     Onion     Rice     Steam     Quick & Easy     Lunch     Bass     Cilantro     Soy Sauce     Gourmet

Number Of Ingredients 7

6 (4-oz) pieces striped bass fillet with skin (1 inch thick)
1 (1/2-inch) piece peeled fresh ginger, cut into very thin matchsticks
1 bunch scallions (white and pale green parts only), cut lengthwise into very thin matchsticks (1/2 cup)
3 tablespoons soy sauce
1 teaspoon canola oil
Accompaniment: steamed white rice
Garnish: fresh cilantro leaves

Steps:

  • Arrange a steamer rack or an inverted pie plate in a deep 12-inch skillet and add 3 cups water to skillet. Cover skillet and bring water to a boil.
  • Pat fillets dry and arrange on a heatproof plate that will fit into skillet with 1 inch clearance around plate. Sprinkle ginger and 1/4 cup scallions evenly on top of fish. Stir together soy sauce and oil in a small bowl and drizzle evenly over fillets. Carefully transfer plate with fish to rack in skillet and cover tightly, then steam over moderately high heat until fish is just cooked through, 15 to 20 minutes. Carefully remove plate from skillet and sprinkle with remaining 1/4 cup scallions.

STEAMED SEA BASS WITH SCALLIONS AND GINGER



Steamed Sea Bass with Scallions and Ginger image

Provided by Food Network

Categories     main-dish

Time 37m

Yield 8 servings

Number Of Ingredients 8

1 (1-pound) whole sea bass, scaled, gutted, and scored with a sharp knife down to the bone
Salt and freshly ground black pepper
2 or 3 scallions, cut diagonally into rings to yield 1/4 cup
1 tablespoon finely julienned ginger
1/4 cup soy sauce
2 tablespoons peanut oil
Dash sesame oil
Pinch sugar

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.

STEAMED FISH WITH GINGER AND SCALLIONS



Steamed Fish With Ginger and Scallions image

This is a classic preparation for a whole steamed fish. Serving whole fish during Chinese New Year symbolizes the wish for prosperity throughout the year.

Provided by Hsiao-Ching Chou

Categories     Dinner     Seafood     Fish     Bass     Snapper     Ginger     Green Onion/Scallion     Soy Sauce     Wine     Lunar New Year     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Steam     Healthy

Yield Makes 4 servings

Number Of Ingredients 8

1 whole fish, such as striped bass, snapper, or rock fish (about 1½ pounds), scaled and cleaned (ask the fishmonger to do this)
1 to 2 teaspoons kosher salt
6 stalks green onions, cut into (3-inch) segments, divided
½ cup finely julienned fresh ginger, divided
3 tablespoons soy sauce
2 tablespoons Shaoxing wine or dry Marsala wine
2 tablespoons vegetable oil
Roughly chopped fresh cilantro, for garnish (optional)

Steps:

  • Set up your steamer over high heat.
  • Score the fish, gently making three to four cuts along the body of the fish on both sides, starting from the dorsal fin to the belly. The cuts should be deep enough that you can stuff them with some ginger and onions. Sprinkle the salt in the slits on both sides to help flavor the fish. Gently place half of the onions and ¼ cup of the ginger into the slits.
  • In a small pot over medium-high heat, combine the soy sauce, wine, oil, and the remaining onions and ¼ cup ginger. Heat to a boil and then reduce the heat to low. Keep the sauce over low heat while the fish steams.
  • Place the fish in a steam-proof dish, such as a pie plate, that fits in your steamer. The dish should be deep enough to let the sauce pool at the bottom. Steam the fish for 10 to 15 minutes, depending on the size of the fish. To check for doneness, turn off the heat. Carefully lift the lid of the steamer. Using the tip of a sharp knife, gently probe the flesh at the meatiest part of the fish. If it is opaque and flakes, then the fish is done steaming. If it looks underdone, then close the lid and steam over high heat for up to 5 minutes more.
  • Remove the dish from the steamer and drizzle the soy sauce mixture over the fish. Garnish with cilantro. Serve with rice as a part of a meal.

STEAMED WHOLE FISH WITH GINGER, SCALLIONS, AND SOY



Steamed Whole Fish with Ginger, Scallions, and Soy image

Provided by Charles Phan

Categories     Fish     Ginger     Steam     Dinner     Seafood     Soy Sauce     Green Onion/Scallion     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Serves 2 to 4 as part of a multicourse meal

Number Of Ingredients 8

1 (1 1/2-pound) whole white fish (such as sea bass, branzino, or flounder), cleaned with head and tail intact
Kosher salt and freshly ground black pepper
2 by 1/2-inch piece fresh ginger, peeled and finely julienned
1/4 cup light soy sauce
1 tablespoon rice wine
1 scallion, white and light green parts only, julienned
4 cilantro sprigs
1/2 cup canola oil

Steps:

  • 1. Rinse the fish in cold water and pat dry with paper towels. Season the fish inside and out with salt and pepper. Place the fish on a heatproof plate that is both large enough to accommodate it (a glass pie plate works well) and will also fit inside your steamer, bending the fish slightly if it is too long. Stuff half of the ginger inside the cavity of the fish and spread the remaining ginger on top of the fish.
  • 2. Pour water into a wok or stockpot and set a steamer in the wok or on the rim of the stockpot. Make sure the water does not touch the bottom of the steamer. Bring the water to a boil over high heat.
  • 3. Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes, until the fish flakes easily when tested with the tip of a knife.
  • 4. While the fish is steaming, in a small bowl, stir together the soy sauce, wine, and 1 tablespoon of water. Set aside.
  • 5. When the fish is ready, carefully remove the plate from the steamer and pour off any accumulated liquid. Lay the scallion and cilantro along the top of the fish. In a small sauté pan, heat the oil over high heat until it is hot but not smoking. Remove the oil from the heat and pour it directly over the scallion and cilantro to "cook" them. Drizzle the soy mixture over the fish and serve immediately.

STEAMED SEA BASS, CANTONESE STYLE



Steamed Sea Bass, Cantonese Style image

Provided by Michael Tong

Categories     Wine     Wok     Fish     Garlic     Ginger     Steam     Dinner     Seafood     Bass     White Wine     Summer     Winter     Party     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

1 1 1/2-lb. whole sea bass (or striped bass) with head and tail, cleaned, scaled, and gills removed
1/4 cup plus 2 tablespoons white wine
3 cloves garlic, coarsely chopped (approx. 2 tablespoons)
4 tablespoons chopped scallions, including greens
2 tablespoons finely minced fresh ginger
2 teaspoons sugar
1/4 cup olive oil
3 tablespoons soy sauce

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.

STEAMED STRIPED BASS



Steamed Striped Bass image

The fish and shitake mushrooms are steamed in the bottom basket, where the haet is stronger. Edamame (green soy beans), which just need to be heated through, can go in the top tier. This recipe can be doubled easily. Use a larger steamer, about ten inches in diameter, to cook all four portions at once in the same basket.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 12

1 1/4 teaspoon finely grated peeled fresh ginger
1/4 teaspoon finely grated orange zest, plus 2 tablespoons fresh orange juice
1/4 teaspoon ground coriander
2 teaspoons toasted sesame oil, plus more for baskets
1 tablespoon soy sauce
2 teaspoons rice wine (mirin) or sherry
2 (about 1/4 cup) scallions, finely chopped
Freshly ground pepper
2 fillets striped bass, red snapper, or bluefish (each 4 to 5 ounces, at least 3/4 inch thick), skinned
6 shiitake mushrooms, stemmed, caps scored with an X
3/4 pound edamame in shells (soybeans)
Sea or coarse salt

Steps:

  • Stir ginger, orange zest and juice, coriander, oil, soy sauce, wine, and scallions in a medium bowl. Season with pepper. Add fish and mushrooms; turn to coat completely. Marinate 10 minutes.
  • Fill 2 woks or large pots with about 1 inch of water. Bring to a boil. Brush bottom baskets of two 6-inch, 2-tiered round bamboo steamers with oil. Place 1 fillet and 3 mushrooms in a single layer in each bottom basket; place half the edamame in each top. Cover baskets; carefully set into boiling water. Steam until fish is just cooked through, 10 to 14 minutes, checking occasionally to make sure water doesn't completely evaporate. Sprinkle edamame with salt. Serve in baskets.

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