Ginger And Sesame Sea Bass Recipes

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12 MINUTE STICKY ASIAN SEA BASS



12 minute Sticky Asian Sea Bass image

12 minute sticky Asian Sea Bass - Soft, flaky sea bass with a sweet and spicy flavour kick.

Provided by Nicky Corbishley

Categories     Dinner

Time 12m

Number Of Ingredients 14

2 tbsp sesame oil
1 red chilli (finely chopped)
4 tbsp honey
2 tbsp dark soy sauce (replace with tamari for gluten free)
1/2 tsp ground ginger
2 cloves of garlic (peeled and minced)
1 tbsp fresh lime juice ((the juice from half a small lime))
4 Sea Bass fillets (- skin on)
1/2 tsp cornflour/cornstarch
2 tbsp light brown sugar
1 Handful of fresh coriander (cilantro) (torn)
1 bunch of spring onions (scallions) (sliced into thin strips)
1 red chilli (sliced thinly)
Slices of lime

Steps:

  • Preheat the oven to 200c/400f
  • Mix the oil, chilli, honey, soy sauce, ginger, garlic and lime in a small bowl.
  • Place the sea bass fillets, skin-side down, on a baking tray. Sprinkle on the cornflour and rub it into the fish gently.
  • Spoon on the honey-soy sauce mix (it will pour off a little, but that's fine). Sprinkle on the sugar and place in the oven to cook for 8 minutes. Half-way through cooking, open the oven and baste the fish with the sauce in the tray (it will be stickier now it's been in the oven).
  • Once the fish is cooked, take out of the oven and baste again with sauce, then sprinkle the top with coriander (cilantro), spring onion (scallion) strips and slices of chilli.
  • Serve with lime slices and some boiled rice or salad.

Nutrition Facts : ServingSize 177 g, Calories 251 kcal, Carbohydrate 27 g, Protein 17 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 68 mg, Sodium 567 mg, Fiber 1 g, Sugar 25 g

PAN SEARED CHILEAN SEA BASS WITH ASIAN MARINADE



Pan Seared Chilean Sea Bass with Asian Marinade image

This pan seared Chilean sea bass is flavored with a delicious Asian marinade of soy sauce, ginger, and mirin. It's perfectly pan fried until it's flaky and tender with an incredibly crispy skin! A delicious Asian sea bass flavored with soy ginger teriyaki marinade!

Provided by Jamie

Categories     Main Course

Time 25m

Number Of Ingredients 10

4 6oz Chilean sea bass fillets (scaled and de-boned; total 1½ lbs (24 oz))
1 lemon ((optional), cut into wedges)
chopped fresh herbs ((optional) for garnish)
1 ½ Tablespoons low sodium soy sauce
1 ½ Tablespoons mirin
1 ½ Tablespoons avocado oil
4 teaspoons sugar
2 teaspoons grated ginger
1 ½ teaspoons rice wine vinegar (substitute with 1 Tablespoon of lemon juice)
¾ teaspoon sea salt

Steps:

  • Prep: Prep the sea bass by patting it dry with a paper towel. Flip it skin side up and score the skin by making shallow cuts with a knife.
  • Marinate: Add all the ingredients for the marinade in a bowl or a resealable plastic bag. Add the sea bass and massage the marinade into the fish. Let it marinade on the counter for 15 minutes. See Note 1.
  • Heat pan: Heat a non-stick pan over medium to medium low heat and add a bit of vegetable oil to the pan. See Note 2. Once the pan is heated, scrape off any excess marinade and place the fillets skin side down. Leave it alone until it starts sizzling and rendering out fat. Leave the pan uncovered. Lightly press down with the flat side of your spatula for a few seconds. Let the skin continue cooking until very crispy. Depending on thickness, times will vary. Mine took 4 to 5 minutes. Check halfway through and lower the heat if necessary to avoid burning the skin.
  • Flip: Flip the fish and cook it skin side up until the flesh is opaque and easily flakes apart. Do not cover the pan with a lid as the steam will soften up the skin. See Note 3.
  • Serve: Plate the sea bass crispy skin side up and serve immediately with lemon wedges and herbs.

Nutrition Facts : Calories 84 kcal, Carbohydrate 10 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 686 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

PAN-FRIED SEA BASS WITH GINGER SOY SAUCE



Pan-Fried Sea Bass with Ginger Soy Sauce image

Pan-fried Sea Bass with Ginger Soy Sauce - delicious sea bass cooked in a pan and served with a simple honey soy sauce fragranced with fresh ginger.

Provided by Siobhan (Slimming Eats)

Categories     Main

Time 25m

Number Of Ingredients 14

2 seabass fillets, uncooked
pinch of sea salt and black pepper
black pepper
2 tablespoons of light soy sauce
1 tablespoon of dark soy sauce
1 tablespoon of rice vinegar
1 clove of garlic, minced
1 tablespoon piece of fresh ginger root, sliced into thin sticks
2 tablespoons of honey
150ml of water
1/2 tablespoon of cornstarch (cornflour)
1 teaspoon of sesame oil
chopped fresh coriander or spring onions to garnish
cooking oil spray

Steps:

  • Pat the Sea Bass fillets dry with some kitchen paper and season with a pinch of sea salt and black pepper.
  • Spray a frying pan over a medium high heat, with cooking oil spray.
  • Add the sea bass fillets, skin side down and cook until the skin is golden and crisp, flip and cook the other side (approx 3 minutes each side).
  • While the fillets are cooking, add the water, soy sauce, honey, vinegar, garlic, ginger, cornstarch and sesame oil to a small saucepan and whisk to combine. Heat on high until it starts to bubble and thicken up (takes 5-8 minutes). Drizzle over the cooked sea bass fillets and serve garnished with chopped coriander or spring onions.
  • Serve with your choice of sides and Enjoy!!!

Nutrition Facts : Calories 243 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 54 milligrams cholesterol, Fat 4.9 grams fat, Fiber 1 grams fiber, Protein 26 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 SERVING, Sodium 1300 milligrams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

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.

GLAZED SEA BASS WITH GINGER BUTTER SAUCE



Glazed Sea Bass with Ginger Butter Sauce image

Categories     Milk/Cream     Fish     Ginger     Bake     Bass     White Wine     Honey     Bon Appétit     Utah

Yield Serves 4

Number Of Ingredients 13

Sauce
1 cup dry white wine
1/3 cup chopped shallots
1/3 cup thinly sliced fresh ginger
1/2 cup whipping cream
Fish
6 tablespoons soy sauce
3 tablespoons honey
3 teaspoons rice vinegar
1 1/2 tablespoons cold water
1 1/2 teaspoons cornstarch
4 6- to 7-ounce sea bass fillets
4 tablespoons chilled butter, cut into small pieces

Steps:

  • For sauce:
  • Combine wine, shallots and ginger in heavy small saucepan over high heat. Boil until liquid is reduced to 1/4 cup, about 5 minutes. Add cream and boil until liquid is reduced by half, about 3 minutes. Remove from heat.
  • For fish:
  • Mix soy sauce, honey and rice vinegar in another heavy small saucepan. Mix water and cornstarch in small bowl until smooth. Add to soy sauce mixture. Stir mixture over medium heat until glaze boils and thickens slightly, about 2 minutes. Remove from heat. Cool glaze to room temperature. (Sauce and glaze can be prepared 1 day ahead. Cover separately and refrigerate.)
  • Preheat oven to 350°F. Arrange fish on small baking sheet. Brush with some of glaze. Bake until opaque in center, about 15 minutes. Remove from oven. Bring remaining glaze to boil. Spoon glaze over fish.
  • Meanwhile, bring sauce to simmer. Remove from heat. Gradually add butter to sauce, whisking just until melted. Strain. Season with salt and pepper.
  • Spoon sauce onto 4 plates, dividing equally. Top with fish and serve.

STEAMED SEA BASS IN GINGER



Steamed Sea Bass in Ginger image

Provided by Joyce Howe

Categories     dinner, weekday, main course

Time 1h

Yield 5 servings

Number Of Ingredients 7

Whole sea bass, about 2 pounds
2-inch piece fresh ginger root, peeled and julienned
1/2 cup corn, vegetable or peanut oil
4 scallions
5 pickled shallots
Salt
1/4 cup soy sauce

Steps:

  • Rinse fish and place on heatproof plate or dish.
  • Put 2 to 3 inches of water into wok, large pot or skillet. Turn heat to high and bring water to boil. Turn off flame.
  • Place steam rack into water. Water should reach to just above rack.
  • Place fish plate onto rack. Spread ginger over fish. Cover; steam 20 minutes over medium flame.
  • When fish is cooked, remove plate from wok and pour off excess liquid.
  • Heat oil in wok until smoking.
  • Chop scallions into 1/2-inch pieces.
  • Spread shallots and scallions on top of fish. Season with salt to taste. Pour soy sauce over fish.
  • Pour hot oil over fish. Serve.

Nutrition Facts : @context http, Calories 422, UnsaturatedFat 19 grams, Carbohydrate 12 grams, Fat 25 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 5 grams, Sodium 833 milligrams, Sugar 5 grams

STEAMED SEA BASS WITH GINGER AND SHIITAKES



Steamed Sea Bass with Ginger and Shiitakes image

Categories     Ginger     Mushroom     Steam     Low Fat     Quick & Easy     Low Cal     Low/No Sugar     Bass     Healthy     Soy Sauce     Self

Yield Makes 4 servings

Number Of Ingredients 9

4 fillets sea bass (about 6 oz each), skin removed
Sea salt
Pinch of cayenne pepper
1/4 cup fresh ginger, cut into thin strips
1 cup finely sliced shiitakes
2 tbsp chopped fresh cilantro
4 green onions, sliced diagonally
2 tbsp regular or chile-infused sesame oil
1/2 cup soy sauce

Steps:

  • Bring water to a boil under a metal or bamboo steamer. Sprinkle sea bass with salt, black pepper, and cayenne; place on a piece of parchment paper inside steamer. Top with ginger and shiitakes, cover and steam 15 minutes. Remove fish and place on a plate. Sprinkle cilantro and green onions on fish; drizzle with juices from parchment. In a small sauté pan, heat oil over medium heat for 1 to 2 minutes or until smoking. Pour some oil over each fillet to wilt cilantro and green onions. Drizzle plates with soy sauce.

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