Thai Style Steamed Sea Bass Recipes
SEA BASS THAI STYLE
From The Tanner Brothers. Serve with stir-fried vegetables such as carrots, peppers,spring onions, pak choy, bean sprouts and fennel and a couple of spoonfuls of parsley mash (mashed potato with fresh parsley and salt and pepper).
Provided by AmandaInOz
Categories Bass
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Apart from the sea bass, mix all the other ingredients together.
- Arrange the sea bass fillets on a sheet of tin foil so that the shiny side is on the outside.
- Score the fillets, and pull up the corners of the foil. Spoon over the Thai dressing and crimp the corners together to create a sealed bag.
- Dip the base of the bag in some oil and place on a chargrill or hot dry pan and cook for 10 minutes.
- Remove from the pan, tear open bag and serve.
THAI STYLE STEAMED SEA BASS
Provided by Bear Naked Food
Time 25m
Yield serves 2 to 3
Number Of Ingredients 15
Steps:
- Use a knife and make 3 to 4 shallow cuts on the flesh of the fish. This will allow the meat to cook evenly.
- Place fish on a large heatproof plate and stuff the lemongrass into the belly of the fish.
- Bring water to boil in a large steamer and carefully the fish into it. Steam over high heat for 8 to 10 mins depending on the size of the fish. Mine was done is 9 mins.
- In a medium pot, add all the ingredients for the sauce and bring to boil. Taste and adjust with more seasoning if needed. The flavor profile should be tart, spicy and umami-rich.
- When the fish is ready, remove the lemongrass transfer the fish onto a large serving plate.
- Pour the sauce all over the fish, garnish with coriander and spring onions. Serve immediately.
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- Make sure your fish is scaled and gutted, and then score the fish with 3 diagonal incisions on each side of the fish. Cut off the top halves of the lemongrass and smash with a pestle or the back of your knife to release the aroma. Stuff the lemongrass into the belly of the fish. Steam the fish over rapidly boiling water for about 10 - 15 minutes depending on the size of your fish. Test doneness by lifting the middle and thickest part of the flesh up with a fork and it should come off the bone easily.
- While the fish steams, make the sauce: In a saucepan, heat the chicken stock until it comes to a boil, and then toss in the sugar, reduce heat, and simmer just until the sugar is completely dissolved. Pour the mixture into a bowl. Add the garlic and chilies and stir for about 15-20 seconds to infuse the garlic flavour into the sauce. Stir in fish sauce, lime juice, and cilantro. Stir gently and then taste test. Make sure it's sour, and balanced with a hint of sweetness.
- Line a serving platter with a bed of Chinese celery leaves. Make sure the platter is deep enough to hold all the sauce. When the fish is fully steamed, transfer it to the serving platter. Gently scoop on all the sauce over the fish, putting most of the garlic and chilies on the top of the fish. Garnish with extra celery leaves on top, if desired and enjoy with some steamed rice!
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