Black Bass With Scallions In Ginger Nage Recipes

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BLACK BASS WITH SCALLIONS IN GINGER NAGE



Black Bass With Scallions in Ginger Nage image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h45m

Yield Four servings

Number Of Ingredients 20

1 bottle white wine
4 cups water
1 cup white-wine vinegar
1 stalk celery coarsely chopped
1 clove garlic peeled
4 leeks cut into 2-inch chunks
3 fresh tomatoes quartered
1 sprig fresh thyme
1 sprig fresh rosemary
2 teaspoons fine sea salt
1/8 teaspoon cayenne pepper
1/2 small fennel bulb with some green attached, quartered
6 fresh mint leaves
10 fresh basil leaves
4 black bass fillets about 8 ounces each (red snapper or halibut can be substituted)
20 scallions trimmed
1 fresh tomato peeled seeded and diced
1 2 1/2-inch piece of fresh ginger peeled and cut into julienne strips
1 lemon peel and pith removed sections cut out from membranes and diced
10 fresh coriander leaves cut across into thin strips

Steps:

  • Combine the wine, water, vinegar, celery, garlic, leeks, the quartered tomatoes, thyme, rosemary, salt and cayenne in a large, wide pot and bring to a boil. Lower the heat and simmer for 1 hour and 10 minutes. Add the fennel, mint and basil and simmer for 20 minutes longer. Strain.
  • Return the broth to the pot and simmer. Add the fish and poach until just cooked through, about 5 minutes. Transfer the fish to 4 large soup plates. Add the scallions to the broth and blanch until just tender, about 2 minutes.
  • Arrange the scallions around the fish and top with the diced tomato, ginger, lemon and coriander. Ladle broth over the fish and serve immediately.

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.

BANANA LEAF WRAPPED BASS WITH SCALLION-GINGER FRIED RICE



Banana Leaf Wrapped Bass with Scallion-Ginger Fried Rice image

Provided by Ming Tsai

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 14

Grapeseed oil, for cooking
4 large eggs, beaten
Kosher salt and freshly ground black pepper
1 tablespoon minced garlic
4 tablespoons sliced scallions
2 tablespoons minced fresh ginger
4 cups cooked rice, hot
1 tablespoon tamari
1 teaspoon sesame oil
One 1-pound package banana leaves
Four 6-ounce pieces fresh bass or freshest fish, skin off
1 bunch fresh Thai or regular basil
1/2 cup loose tea leaves (any type)
1/4 cup extra-virgin olive oil

Steps:

  • Add water to a medium pot, fitted with a steamer insert, and bring to a boil.
  • Coat a large wok heavily with 2 tablespoons grapeseed oil and heat until the oil is almost smoking. Meanwhile, season the eggs with salt and pepper. Add the eggs to the heated oil and stir vigorously until puffed and cooked through, about 2 minutes. Remove from the wok and set aside in a bowl. To the same wok, add another 2 tablespoons grapeseed oil and heat until hot, then add the garlic, 2 tablespoons scallions and 1 tablespoon ginger and saute for 1 minute. Add the rice and eggs back in, mixing gently. Season with the tamari and sesame oil. Mix well to combine. Remove from the heat and let cool slightly.
  • Lay a banana leaf on your work surface. Place about 1/4 cup cooled rice in the middle. Sprinkle a piece of fish on both sides with salt and pepper and place on top of the rice. Top with a few Thai basil sprigs. Fold the banana leaf and wrap tightly, similar to wrapping a sandwich in foil or plastic wrap. Repeat with the remaining fish. Carefully place each piece of wrapped fish in a steamer insert, seam-side down. Add the tea leaves to the simmering water and set the filled steamer insert over the water and cover. Steam until the fish is cooked through, about 12 minutes.
  • Meanwhile, when is the fish has about 3 minutes left, heat the olive oil in a small saucepan.
  • Cut the fish packets open with scissors, then top each pieces of fish with the remaining 2 tablespoons scallions and tablespoon ginger. Spoon the hot olive oil over the top of each piece of fish and serve.

WHOLE BLACK BASS WITH GINGER AND SCALLIONS



Whole Black Bass with Ginger and Scallions image

A whole fish, representing abundance, is almost always included on the celebratory Chinese table. Ours is flavored only lightly, with ginger and scallions, so as not to overpower the fresh taste of the fish.

Categories     Wok     Ginger     Onion     Bake     Quick & Easy     Lunar New Year     Bass     Healthy

Yield Makes 8 servings (as part of a Chinese meal)

Number Of Ingredients 9

1 (3-lb) whole black bass or sea bass (not Chilean), cleaned, leaving head and tail intact
1/2 teaspoon salt
1 bunch scallions, white and pale green parts cut into very thin 2-inch strips and greens reserved separately
1 (1-inch) piece fresh ginger, peeled and cut into very thin matchsticks
3 tablespoons light soy sauce (preferably Pearl River Bridge brand)
1/4 teaspoon sugar
1 tablespoon peanut or vegetable oil
Special Equipment
a large shallow baking dish (about 15 by 10 inches) to fit inside a 17- by 12- by 2 1/2-inch roasting pan; heavy-duty foil; a well-seasoned 14-inch flat-bottomed wok

Steps:

  • Put oven rack in middle position and preheat oven to 400°F. Put baking dish in roasting pan.
  • Rinse fish and pat dry, then rub inside and out with salt. Transfer to baking dish and sprinkle with scallion strips (white and pale green) and ginger.
  • Stir together soy sauce and sugar until sugar is dissolved, then pour over fish. Add enough boiling-hot water to roasting pan to reach halfway up side of baking dish. Oil a large sheet of heavy-duty foil, then tent foil (oiled side down) over fish and tightly seal around roasting pan. Carefully transfer roasting pan to oven and bake until fish is just cooked through, 30 to 35 minutes.
  • While fish bakes, cut enough scallion greens diagonally into very thin slices to measure 1/2 cup (reserve remainder for another use).
  • Just before serving, remove foil from fish and sprinkle with scallion greens. Heat wok over high heat until a bead of water vaporizes instantly. Pour oil around side of wok, then tilt wok to swirl oil, coating side, and heat until smoking. Remove from heat and immediately pour oil over scallion greens and fish.

BLACK BASS POACHED WITH GINGER AND SCALLIONS



Black Bass Poached With Ginger and Scallions image

When the chef Eric Ripert took over the kitchen of Le Bernardin in the early 1990s, he took some liberties with the traditional French menu and added seafood dishes with Asian influences, like this black bass poached with ginger and scallions.

Provided by Florence Fabricant

Categories     dinner, weekday, main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 20

1 1/2 cups dry white wine
1/4 cup Champagne vinegar
1 medium carrot, coarsely chopped
1 medium leek, coarsely chopped
1 medium onion, coarsely chopped
1 rib celery, coarsely chopped
1 ripe tomato, coarsely chopped
1/2 teaspoon coriander seeds
1/2 teaspoon fennel seeds
1/2 teaspoon whole white peppercorns
1/2 bay leaf, crumbled
4 cups of water
Salt to taste
1 sprig each fresh dill, basil and mint
8 scallions, split lengthwise
1 whole ripe tomato
1 1 1/2-inch piece of fresh ginger, peeled and sliced
4 six-ounce fillets of black bass, with skin
1/2 lemon, peeled, seeded and diced fine
20 coriander leaves, cut in slivers

Steps:

  • Place the wine, vinegar, coarsely chopped vegetables, coriander and fennel seeds, peppercorns and bay leaf in a saucepan. Add water, bring to a boil, season with salt, and simmer about a half hour. Remove from heat, add the dill, basil and mint, and steep the herbs for an hour. Strain the broth and transfer to a deep saute pan large enough to hold the fish in one layer.
  • Bring the broth to a simmer, add the scallions, tomato and ginger, cook about a minute and remove with a slotted spoon, reserving the liquid. Peel, seed and dice the tomato. Cut the ginger slices julienne style. Set the vegetables aside.
  • With a sharp knife, lightly score the skin side of the fillets in a crisscross pattern to prevent them from curling. Bring the broth back to a very gentle simmer, place the fish in the broth skin side down and poach until just cooked through, about 5 minutes. Transfer the fish to soup plates.
  • Bring the broth to a simmer again, spoon some over the fish and top the fish with the scallions, diced tomato, ginger and lemon pieces. Garnish with the coriander and serve. Freeze any leftover liquid for future use.

Nutrition Facts : @context http, Calories 299, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 4 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 1 gram, Sodium 1599 milligrams, Sugar 6 grams

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.

CRISPY BLACK BASS WITH PEPPER, TOMATO, AND GINGER NAGE



Crispy Black Bass with Pepper, Tomato, and Ginger Nage image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servingS

Number Of Ingredients 12

2 pounds boneless black bass fillets
1 1/2 ounces butter, plus 1 ounce butter, plus 1/2 ounce butter (3/4 stick total)
8 ounces fingerling potatoes
1 chopped habanero
1/4 cup chopped ginger
1/2 cup diced red pepper
1/2 cup diced green pepper
1 diced red onion
1 diced roma tomato
1 cup sweet wine
1/4 cup chopped chives
Salt and pepper

Steps:

  • In a non-stick pan, sear the bass, skin down, with 1/2 the butter on high heat for 2 to 3 minutes. Lower the heat and continue to cook for 2 to 3 minutes or until medium rare.
  • Cut the potatoes in half, lengthwise, and blanch in salted water for 2 to 3 minutes. Once potatoes have been blanched, saute in 1 ounce of the butter, and set aside.
  • Once the fish has cooked, set aside. In the same pan add the remaining butter and saute the habanero, ginger, peppers, and onion until pungent, 1 to 2 minutes. Add the tomatoes, sweet wine, chives, and season with salt and pepper.
  • To serve, arrange the potatoes on the bottom of a large soup plate. Place the fish skin side up, and spoon the hot nage mixture around and over the fish. Serve immediately.

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.

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