Sesame Ginger Sea Bass Recipes

SESAME SALT ROAST SEA BASS WITH GINGER SOY DRESSING

Steps:

• Preheat the oven to 200°C.
• Mix together the sesame seeds and salt. Season the cavity of the fish then make 3 diagonal slashes across each side of the bass so it cooks evenly.
• Transfer the fish to a large roasting tin and brush with a little oil. Scatter over the sesame salt and roast for 25-30 minutes until the fish is cooked and lightly golden.
• Meanwhile, splash a little sunflower oil into a small pan and cook the ginger, garlic and chile for 2 minutes, without browning. Add the soy sauce, vinegar and sesame oil and remove from the heat.
• When the fish is cooked, transfer to a large serving platter. Pour over the ginger dressing, then scatter over the salad onions and coriander leaves. Serve immediately with lime wedges for squeezing over.

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.

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.

SEA BASS WITH GINGERED VEGETABLE STIR-FRY

Steps:

• For Sauce: Combine broth and cornstarch in bowl and stir until cornstarch dissolves.
• Add remaining ingredients; stir to blend.
• For Fish: Preheat oven to 425°.
• Place sea bass in a large baking pan and spoon over the sake, soy sauce, and 2 T oil.
• Sprinkle with 3 tablespoons of the ginger.
• (Can be prepared 4 hours ahead. Let sauce stand at room temperature. Cover fish and refrigerate.) Bake fish 9 minutes per inch of thickness.
• Meanwhile, heat remaining 2 tablespoons of oil in a large skillet over high heat.
• Add remaining 3 tablespoons of minced ginger and stir until aromatic, about 30 seconds.
• Add carrots and stir-fry until beginning to soften, about 2 minutes.
• Add mushrooms and continue stir-frying for about 1 1/2 minutes more.
• Add green onions and stir to coat.
• Stir sauce ingredients to blend and add to skillet;cook until sauce thickens, stirring, about 2 minutes.
• Transfer fish to plates; spoon vegetables and sauce over and serve.

GINGER SEA BASS OVER WILTED GREENS

Steps:

• Cut 4 (12-inch-square pieces) of aluminum foil. Preheat the oven to 400 degrees F.
• Working with 1 foil sheet at a time, place the foil sheets on the work surface. Place 1 1/2 cups of spinach in the center of each foil sheet. Top with a sea bass fillet. Sprinkle with 1 teaspoon of ginger and 1/2 teaspoon of garlic, then drizzle 2 tablespoons of Marsala, 2 teaspoons of soy sauce, and 1/2 teaspoon sesame oil over the fish and spinach. Gather the foil sheets over the fish. Fold in the foil edges and pinch tightly to seal. Place the foil packages on a heavy large baking sheet.
• Bake until the spinach wilts and the fish is just cooked through, about 10 minutes. Transfer the packages to wide shallow bowls. Cool 5 minutes. Open package and fold down to reveal fish, being careful of hot steam. Squeeze the lime juice over the fish. Sprinkle the basil over and serve.