Instant Pot Steamed Sea Bass Recipes

INSTANT POT FISH ITALIAN-STYLE (FROM FROZEN)

Steps:

• Add the water to the Instant Pot. We're only using 1/4 cup because the frozen fish will defrost during cooking and give out a lot of liquid.
• Place the frozen fish fillets in the water. Add the rest of the ingredients (scatter them around and on top). Drizzle with olive oil and sprinkle the sea salt and chilli flakes.
• Pop and close the lid. Set to Manual/Pressure Cook on HIGH pressure for 4 minutes. After 3 beeps, the Instant Pot will start building up pressure and the cooking will commence. Once the timer goes off, allow 7-8 minutes for the pressure to release naturally and then do the quick release to let off the steam.
• Open the lid and use a spatula to carefully remove the fish fillets. Pour the broth and the cooked ingredients over the top and serve. Garnish with a little chopped parsley or basil

INSTANT POT® STEAMED SEA BASS

Steps:

• Pour water into the pot of a multi-functional pressure cooker (such as Instant Pot®) and place a steamer basket inside. Place sea bass in the steamer basket. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Meanwhile, whisk soy sauce, green onions, sesame oil, ginger puree, and garlic together in a small saucepan. Heat over low heat and keep warm until fish is ready.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minute.
• Transfer fish to a serving platter. Pour sauce over the fish and serve.

HOW TO PRESSURE COOK FISH IN THE INSTANT POT - SALMON, WHITE FISH, ANY FISH

Steps:

• Dampen the parchment paper under the tap. Scrunch it up to get rid of excess moisture. Stretch it out again.
• Place the fish inside with any other ingredients you want to add. I love using at the very least a little bit of extra virgin olive oil, sea salt and a couple of twists of the black pepper mill. Lemon is good too. Play with the flavours. How about some harissa paste or aioli?
• 250 ml water from the cold tap in the inner pot. Trivet in place. Parcels on the trivet.
• Make sure the sealing ring is in place properly, press it down following the circumference to make sure. Lock lid in. Steam release handle pointing to Sealing.
• 3 minutes on Steam, steam release handle pointing to Sealing, with quick release (the quick release I tend to do 1-2 minutes later because I forget, I'm busy doing other things...).

STEAMED SEA BASS WITH SCALLIONS AND GINGER

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.

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.