Garlic Lime Sea Bass Recipes

STEAMED FISH WITH LIME AND GARLIC RECIPE (ปลากะพงนึ่งมะนาว)

Steps:

• 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, bruise, and stuff the lemongrass into the cavity of the fish. Steam the fish over high boiling water for about 10 - 15 minutes depending on the size of your fish.
• In a saucepan, heat the chicken stock until it comes to a boil, and then toss in the sugar, reduce heat, and boil until the sugar is completely dissolved. Pour the mixture into a bowl and set aside.
• Mince the garlic, chilies, and cilantro, and mix into the chicken stock soup, along with fish sauce and lime juice. Stir gently and then taste test. Make sure it's sour, and balanced with a hint of sweetness.
• When the fish is fully steamed, transfer it to a serving platter (with edges to keep in the soup), garnish with a bed of Chinese celery, and place the fish on the platter. Gently scoop on all the sauce over the fish, putting most of the garlic and chilies on the top of the fish.
• Make sure you eat with steamed rice!

GRILLED SEA BASS WITH GARLIC BUTTER

Steps:

• Gather the sauce ingredients.
• Combine the butter, lemon juice, garlic, and parsley in a small saucepan over medium-low heat.
• Cook until the butter has melted. Set aside.
• Gather the remaining ingredients.
• Preheat the grill to medium-high heat. Combine the garlic powder, paprika, onion powder, and salt in a small bowl.
• Sprinkle the seasoning mixture on both sides of the fish.
• Right before placing the fish on the grill, make sure to clean and oil the grill grates to keep the fish from sticking during the cooking process. This can be achieved by using a large pair of tongs, folded paper towels, and a high smoke point oil (canola oil, peanut oil, or sunflower oil; olive oil will work in a pinch). Dip the paper towel into the oil and run it across the grates at least 3 times to create a nonstick surface.
• Place the fish on the grill and cook for 5 to 7 minutes. Turn the fish and baste it with the butter sauce. Cook for about 5 to 7 more minutes.
• Once the fish reaches an internal temperature of at least 145 F, remove it from the heat, and drizzle it with olive oil.

GARLIC-LIME SEA BASS

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of bulb. Brush with oil. Wrap in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes., Reduce heat to 350°. In a small saucepan, melt butter. Squeeze softened garlic into pan. Stir in the onion, lime juice, mustard, salt and pepper. Cook and stir over medium heat until onion is tender. , Arrange the fillets in an ungreased 11x7-in. baking dish; top with onion mixture. Bake, uncovered, for 30-35 minutes or until fish flakes easily with a fork.

PAN-FRIED SEABASS WITH GARLIC LEMON BUTTER SAUCE AND SPRING VEGETABLES

Steps:

• Melt the butter in a large frying pan. Fry sea bass, turning once halfway through cooking time. Cook until opaque and moist on the inside, 4 to 8 minutes.
• In a small saucepan, gently melt the butter. When it starts sizzling add the garlic and let it sizzle for a minute or two, allowing the garlic to infuse the butter. Lower the heat to the minimum setting, add the lemon juice, stir and let it heat through. Season to taste. Drizzle over the fish fillets when it is served.

THAI STEAMED SEA BASS WITH LIME AND GARLIC SAUCE

Steps:

• Make three or four shallow slits on each side of the sea bass. Place the kaffir lime leave in the cavity and place on a steaming tray. If you have a fish steamer as shown, that is the best option but any steamer that will hold the fish is fine.
• Place the steamer over high heat and steam the fish for about 12 minutes or until cooked through.
• While the fish is cooking, heat the chicken stock in a sauce pan over medium high heat and bring to a rolling simmer. Add the palm sugar and stir it into the stock until it dissolves. Turn off the heat and then add the chopped garlic. The sharp flavour of the garlic will mellow in the hot stock and become softer.
• Stir in the chopped chilies followed by the fish sauce and lime juice and coriander and give it a good stir. Set aside
• Check the fish to see if it is cooked through. When checking sea bass for doneness, the meat should easily come off the bone. If it is sticking, steam it for about another minute or so.
• Place the cooked fish on a heated platter and spoon some of the solid ingredients of the sauce, like the garlic, chillies and coriander over it. Then pour the remaining sauce over the fish. It is not necessary that the sauce be piping hot. This is more of a salsa than a sauce but I do lime mine to be warm.
• Serve immediately and enjoy.