Steamed Sea Bass With Vanilla Baby Vegetables And Cappuccino Sauce Recipes

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CHINESE STEAMED SEA BASS



Chinese Steamed Sea Bass image

A traditional Chinese fish recipe. Chinese love fresh seafood! Steamed fish is an easy way to prep fish and at the same time keep the original flavor of the fish. In this recipe, a whole sea bass, ginger, and spring onions are steamed to perfection and then topped with soy sauce, sugar, and hot oil. Serve with freshly cooked rice.

Provided by tonytsang

Categories     World Cuisine Recipes     Asian     Chinese

Time 33m

Yield 2

Number Of Ingredients 7

1 pound whole sea bass - cleaned, rinsed, and patted dry
salt to taste
5 spring onions, thinly sliced
¼ cup peeled and thinly sliced ginger
¼ cup soy sauce
¼ cup chile oil
1 tablespoon white sugar

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.

Nutrition Facts : Calories 476.1 calories, Carbohydrate 13.4 g, Cholesterol 93.8 mg, Fat 26.7 g, Fiber 1.5 g, Protein 44.7 g, SaturatedFat 4.2 g, Sodium 2043.2 mg, Sugar 7.9 g

HERB-STEAMED CHILEAN SEA BASS



Herb-Steamed Chilean Sea Bass image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 bento servings

Number Of Ingredients 4

3/4 pound Chilean Sea Bass fillet
Salt and ground black pepper
3 tablespoons each of chopped tarragon, dill and flat-leaf parsley
Sprigs of tarragon, dill and flat-leaf parsley for garnish

Steps:

  • Cut the sea bass in half horizontally. Season the inside with salt and pepper and fill the center with the chopped herbs. Reassemble the sea bass and season the outside with salt and pepper to taste. Wrap in plastic wrap.
  • Steam the sea bass in an 8-inch, flat-bottomed steamer, covered, for 6 minutes, or until it is barely opaque.
  • To assemble: Remove the plastic wrap. Use a very sharp knife to cut the fish into eight 2-inch wedges. Choose a flat, colorful plate to set off the dramatic form of the fish. Stand one wedge on its end and show the herb filling of the other. Garnish with fresh herbs.

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.

CHINESE-STYLE STEAMED SEA BASS WITH VEGETABLES



Chinese-Style Steamed Sea Bass with Vegetables image

Categories     Sauce     Vegetable     Steam     Bass     Simmer     Boil

Yield serves 2

Number Of Ingredients 12

1 whole sea bass (2 pounds), cleaned
Coarse salt and freshly ground pepper
4 thin slices peeled fresh ginger, plus 2 teaspoons grated ginger
3 garlic cloves, thinly sliced
10 sprigs cilantro, plus 1 tablespoon coarsely chopped for garnish
3 1/2 tablespoons toasted sesame oil
1 1/2 pounds baby bok choy, white stems cut crosswise into 3/4-inch-thick pieces and leaves discarded
10 small shiitake mushrooms, stemmed and sliced 1/4 inch thick
7 scallions, thinly sliced on the diagonal
2 1/2 tablespoons soy sauce
2 1/2 tablespoons rice-wine vinegar
1 tablespoon mirin (Japanese sweet rice wine) or packed brown sugar

Steps:

  • Rinse the fish thoroughly under cold running water; remove any debris from the cavity with a spoon; pat dry. Season the cavity with salt and pepper; stuff with the ginger slices, 4 slices garlic, and the cilantro sprigs. Rub the fish with 1 1/2 tablespoons sesame oil. Season with salt and pepper.
  • Put the bok choy, mushrooms, two-thirds of the scallions, the remaining garlic, the grated ginger, and 1/4 teaspoon salt in a medium bowl. Season with pepper, and toss.
  • Transfer half of the bok choy mixture to a 9 × 13-inch baking pan; place the fish on top. Top with the remaining bok choy mixture. Whisk together the soy sauce, vinegar, mirin, and 1/4 teaspoon salt; drizzle over the fish. Tightly cover the pan with foil.
  • Pour water to a depth of 1/4 inch in another 9 × 13-inch baking pan; bring to a boil on top of the stove. Reduce heat; let simmer. Set the pan with the fish on top; steam until cooked through, 16 to 20 minutes. Transfer to a platter; garnish with the remaining scallions and chopped cilantro. Drizzle with the remaining 2 tablespoons sesame oil.

INSTANT POT® STEAMED SEA BASS



Instant Pot® Steamed Sea Bass image

Perfectly steamed sea bass made simple in the Instant Pot®. Feel free to experiment with different flavor combinations but this method for preparing the fish will take all of the guesswork out for you.

Provided by Soup Loving Nicole

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 4

Number Of Ingredients 7

2 cups water
1 (1 pound) whole sea bass, cleaned and scaled
¼ cup soy sauce
2 green onions, chopped
2 teaspoons toasted sesame oil
1 teaspoon ginger puree
1 teaspoon minced garlic

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.

Nutrition Facts : Calories 147.6 calories, Carbohydrate 3 g, Cholesterol 46.9 mg, Fat 4.8 g, Fiber 0.5 g, Protein 22.2 g, SaturatedFat 1 g, Sodium 984.2 mg, Sugar 0.5 g

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