Ginger Soy Lacquered Chilean Sea Bass With Chinese Broccoli Sticky Rice And Wasabi Ginger Vinaigrette Recipes

GINGER-SOY LACQUERED CHILEAN SEA BASS WITH CHINESE BROCCOLI, STICKY RICE AND WASABI-GINGER VINAIGRETTE

Steps:

• To prepare the marinade: Pour the soy sauce and vinegar into a stainless steel bowl and add the ginger, garlic and sugar. Mix well, until the sugar is dissolved. Place the pieces of sea bass into a shallow stainless steel or glass baking dish in a single layer and pour the marinade over them. Turn to coat. Cover and refrigerate for 1 hour. For the rice: Pour the water into a medium saucepan, and add the rice and rice wine vinegar. Cover and cook over medium heat for about 10 minutes, or until rice is tender. Remove from the heat, fluff with a fork and keep warm until ready to serve. To prepare the broccoli: Bring water to a boil in the bottom of a steamer set over high heat. Make sure the bottom of the steamer contains only enough water so that the top section of the steamer does not have water in it. Place the broccoli into the top section of the steamer, set it on top of the boiling bottom section, cover and steam for about 6 minutes, or until tender. Remove from the heat and keep warm until ready to serve. For the vinaigrette: Mix the wasabi powder and hot water in a mixing bowl until the mixture takes on the consistency of a smooth paste. Add the hoisin, mirin, rice wine vinegar, ginger and soy sauce. Slowly add the oil to the vinaigrette, whisking constantly with a wire whisk as you add it. Whisk until the ingredients are smooth and emulsified. To sauté the bass: Heat the vegetable oil in a sauté pan over medium-high heat until the oil ripples. Carefully place the sea bass into the pan in a single layer, working in batches if necessary. Reserve the marinade. Sauté the bass, shaking the pan gently, for 3 to 4 minutes, or until golden; then turn carefully with a spatula and sauté the other side for 3 to 4 minutes. Add about 2 tablespoons of the reserved marinade to the sauté pan and cook for 2 to 3 minutes, or until the liquid thickens and becomes syrupy and coats the fish. Discard the remaining marinade. To assemble the dish: Spoon equal portions of rice onto 4 serving plates, and place equal portions of broccoli on each. Place one fillet of sea bass on each plate, angling so that it overlaps the rice slightly. Drizzle about 2 ounces of vinaigrette on to the outside of each plate.

SOY GINGER BAKED CHILEAN SEA BASS

Steps:

• In a medium bowl, whisk together the soy sauce, rice vinegar, lime juice, sesame oil, brown sugar, fresh ginger, and salt.
• Pat the Chilean sea bass fillets dry and place them in a high sided baking dish.
• Pour the marinade over the fillets, coating well, and allow to marinate for 15 - 30 minutes, but no more than 30 minutes.
• Preheat the oven to 450°F degrees while the fillets marinate.
• Once the fillets are marinated, place the dish in the oven and bake for about 15 minutes or until the fillets reach an internal temperature of 135°F.

STEAMED CHILEAN SEA BASS WITH CHINESE BROCCOLI, ASIAN AROMATICS AND BLACK BEAN SAUCE

Steps:

• Lightly saute shallots, ginger, garlic and sugar in the sesame oil until shallots are translucent. Add chicken stock and soy sauce to the mixture. Reduce liquid by half over medium heat and then add the black beans. Simmer for 10 minutes. Place aromatics in the bottom of the steam basket, and then place the fish and the broccoli on top of the steam basket. Place the steam basket over the simmering pot of water until the fish is cooked. Drizzle the sauce over the fish and serve.

CHINESE GINGER-SOY SEA BASS

Steps:

• Place a metal trivet into a large wok or pot (or use a small heatproof plate placed upside down). Pour water in; just enough to almost reach the top of the trivet. Bring the water to a boil.
• In the meantime take a heatproof dish, one that is big enough to hold the fish as well as fit inside the wok/pot with the water, and line the bottom with some of the green onions so that the fish won't stick when cooking.
• Rinse the fish in cold water and pat completely dry with paper towels. Rub the entire fish with a light coat of cornstarch. Place three slices of ginger inside each fish and two on top of the fish. Place the fish on the dish.
• When the water in the wok/pot is boiling, place the dish on top of the trivet. Cover with a lid and steam for 15 to 18 minutes until the flesh is opaque.
• While the fish is cooking, heat the oil in a saucepan. You can test when it's hot by placing a chopstick into the oil. When bubbles form around the chopstick, it's ready. Toss in the julienne ginger and cook for 30 seconds. In a separate bowl, combine the sugar and soy sauce. Add that mixture to the hot oil and stir until the sugar has melted and bring to a simmer. Remove from heat.
• When the fish has cooked, discard the slices of ginger from the fish and drain any excess liquid. Pour the cooked soy sauce over the fish and serve immediately.

CHINESE STEAMED SEA BASS

Steps:

• Season sea bass with salt.
• Place 1/3 of the spring onions and ginger onto a glass or ceramic plate; cover with sea bass. Scatter remaining spring onions and ginger over the sea bass.
• Bring a wide pot of water to a boil. Set a rack inside the boiling water; place the plate of sea bass on top. Cover pot and steam until sea bass flakes easily with a fork, 8 to 10 minutes. Pour out any water that may have collected on the plate.
• Mix soy sauce, chile oil, and sugar together in a small bowl; pour over the sea bass before serving.

GINGER & SOY SEA BASS PARCELS

Steps:

• In a jug, mix together the wine or sherry with the soy, spring onions, garlic and ginger, then set aside. Lightly score the skin of each sea bass fillet a couple of times.
• Lay a square of foil on your work surface with a square of baking parchment the same size on top. Put 3 pak choi quarters just off centre of the paper and top with a quarter of the shredded carrot followed by a sea bass fillet, skin-side up. Spoon over a quarter of the ginger, onion and garlic mixture (don't add the rice wine and soy mixture yet). Fold over the parcel so it becomes a triangle, then, from left to right, begin to seal it by scrunching the edges together. Continue all the way around until there is just a little hole at the end. Pour a quarter of the soy mix through the hole. Scrunch the remaining bit to seal and place on a baking tray. Repeat until all the fish are wrapped, sauced and sealed. Can be prepared a day ahead and chilled.
• Heat oven to 200C/180C fan/gas 6 and cook the fish on the tray for 15 mins. Remove from the oven and divide the parcels between four warmed plates. Let your guests open them up themselves so they get a hit of aromatic steam before they tuck in. Pass around some chilli, spring onion and ginger strips to sprinkle over.