Steamed Striped Bass And Shiitakes With Edamame Recipes

STEAMED STRIPED BASS AND SHIITAKES WITH EDAMAME

Steps:

• Stir ginger, orange zest and juice, coriander, oil, soy sauce, wine, and scallions in a medium bowl. Season with pepper. Add fish and mushrooms; turn to coat completely. Marinate 10 minutes.
• Fill 2 woks or large pots with about 1 inch of water. Bring to a boil. Brush bottom baskets of two 6-inch, 2-tiered round bamboo steamers with oil. Place 1 fillet and 3 mushrooms in a single layer in each bottom basket; place half the edamame in each top. Cover baskets; carefully set into boiling water. Steam until fish is just cooked through, 10 to 14 minutes, checking occasionally to make sure water doesn't completely evaporate. Sprinkle edamame with salt. Serve in baskets.

STEAMED STRIPED BASS AND SHIITAKES WITH EDAMAME

Steps:

• Stir ginger, orange zest and juice, coriander, oil, soy sauce, wine, and scallions in a medium bowl. Season with pepper. Add fish and mushrooms; turn to coat completely. Marinate 10 minutes.
• Fill 2 woks or large pots with about 1 inch of water. Bring to a boil. Brush the bottom baskets of two 6-inch, 2-tiered round bamboo steamers with oil. Place 1 fillet and 3 mushrooms in a single layer in each bottom basket; place half the edamame in each top. Cover baskets; carefully set into boiling water. Steam until fish is just cooked through, 10 to 14 minutes, checking occasionally to make sure the water doesn't completely evaporate. Sprinkle the edamame with salt. Serve in baskets.

STEAMED STRIPED BASS WITH GINGER AND SCALLIONS

Steps:

• For the striped bass: Preheat the oven to 325 degrees F. Spray the bottom of a large baking dish with the cooking spray.
• Rinse the fish with cold water and pat it dry. Place it in the prepared baking dish. Season the fish with salt and white pepper. Scatter the sliced mushrooms in the dish. Sprinkle the sliced ginger over the fish and arrange the baby bok choy pieces around the fish, like a frame.
• For the sauce: Stir together the soy sauce, chicken bouillon powder, Shaoxing rice wine, sugar and sesame oil in a small bowl. Pour this sauce over the fish, which will convert to aromatic steam, cooking the fish.
• Pull a tight layer of plastic wrap over the baking dish and cover tightly with aluminum foil.
• Bake until the fish reaches an internal temperature of 130 to 135 degrees F; the fish should flake apart gently, and the center should just be turning opaque, 15 to 18 minutes.
• For after steaming: Check to see that the fish is done. Place the scallions on top of the fish and replace the foil to retain heat and moisture.
• Combine the canola and sesame oils in a small saucepan and heat them to high until just smoking, about 2 minutes. Remove the foil and carefully drizzle the hot oil over the scallions and fish--it will sizzle. Finish by spooning the sauce over the fish.

SHIITAKE STUFFED STEAMED STRIPED BASS FLASHED WITH CURRY OIL

Steps:

• Score both sides of the bass with a sharp knife. Open bass and lay out skin down. Season well. Spread on a thin layer of shiitakes followed by some ginger and scallions. Fold bass back together and place in steamer lined with napa cabbage leaves. Steam for 10 minutes until fish is fully cooked. Drizzle a little soy syrup and flash with hot curry oil.
• Combine all and reduce at a simmer until a syrup consistency is achieved, about a 60 to 70 percent reduction. Let cool.
• Make paste and slowly add oil. Let stand for 1 hour to settle. Use top, yellow oil for garnish.

STEAMED SEA BASS WITH GINGER AND CHINESE MUSHROOMS

Steps:

• Fill a wok three-quarters of the way up with water and place over high heat. Bring the water to a simmer.
• Place the fish on a plate. Cut 5 or 6 slits into the skin on both sides. Sprinkle the fish with salt and ground white pepper.
• Place a few pieces of ginger into the slits of the fish, and then stuff the cavity with the remaining ginger and the shiitake mushrooms. Pour the rice wine over the fish, place the fish in a bamboo steamer and close the lid.
• Place the steamer over the simmering water in the wok and steam until the fish is cooked and the flesh flakes apart with a fork, 10 to 12 minutes.
• After 10 minutes, sprinkle the scallions and sliced wild mushrooms on top of the fish and steam for 2 minutes more before serving. Serve immediately with the rice.
• Cook's Note: Also pairs well with a side of stir-fried vegetables such as bok choy or kai lan.

STEAMED SEA BASS WITH GINGER AND SHIITAKES

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.

CHINESE-STYLE STEAMED SEA BASS WITH VEGETABLES

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.