STEAMED SEA BASS
Try this steamed sea bass with fragrant Asian ingredients as the centrepiece for a Chinese menu. Steaming ensures the fish stays moist and flakes apart
Provided by Elena Silcock
Categories Dinner, Fish Course, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Put half the ginger in the cavity of the fish, then lay it on foil. Pull the sides of the foil up around the fish to create a foil bowl, then add 1 tbsp water (this will steam the fish), seal and cook in the oven for 15-20 mins or a large bamboo steamer until the fish is flaking apart.
- Transfer to a serving platter, leaving the juices in the foil. Heat the soy sauces, oil and palm sugar in a saucepan with 1 tbsp water until boiling and bubbling. Top the fish with the spring onion, chilli, most of the coriander and the rest of the ginger. Pour the hot liquid over the fish to 'cook' the aromatics on top. Scatter over any leftover coriander stalks to serve.
Nutrition Facts : Calories 331 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 35 grams protein, Sodium 1.4 milligram of sodium
CHINESE STEAMED SEA BASS
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
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
WHOLE STEAMED FISH
Threads of fresh ginger and scallions are placed atop whole fish and hot oil is poured over it to release the aromatic scents and flavors. A lightly sweetened soy-based sauce ties the whole dish together.
Provided by Vivian Jao
Categories Dinner
Time 35m
Yield 8
Number Of Ingredients 15
Steps:
- Prep the fish: If the fish still has its fins, use kitchen shears to trim off all but the tail fin. Run your fingers along the skin to feel for and pull off any overlooked scales. Rinse the fish, inside and out, with cold water and pat dry with paper towels.
- Season the fish: Sprinkle the fish and its cavity with salt and pepper, making sure to get inside the flesh where it's scored.
- Prep the sauce and hot oil: While the fish is cooking, in a small bowl combine the soy sauce, Shaoxing wine, and sugar; set aside. Add the oil to a small saucepan.
Nutrition Facts : Calories 121 kcal, Carbohydrate 4 g, Cholesterol 35 mg, Fiber 0 g, Protein 16 g, SaturatedFat 1 g, Sodium 714 mg, Sugar 3 g, Fat 3 g, UnsaturatedFat 0 g
STEAMED WHOLE FISH
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Rinse the fish under cold running water, pat dry, and place on a lightly oiled, heatproof platter that will fit in your steamer or a large roasting pan. Cut 3 deep diagonal gashes along each side of the fish, to allow the flavors to penetrate the meat. Sprinkle the inside cavity and outside of the fish with the salt, squeeze the lemon juice over the fish, drizzle with sesame oil, then stuff the slivered ginger and chopped garlic into the gashes. Scatter the scallions over the fish, and marinate at room temperature for 20 minutes.
- Fill the steamer or roasting pan with water to within an inch of the steamer rack, and bring to a boil. Reduce to a simmer, and add the ginger chunks to the water. Place platter with fish on steaming rack, cover, and steam over low heat for 20 to 25 minutes, depending on the thickness of the fish (plan on 10 minutes for each 1inch of thickness at its widest point).
- About 5 minutes before the fish is done, heat the peanut oil and the sesame oil in a small saucepan until hot, about 3 to 5 minutes. Remove from the heat and stir in the soy sauce, lemon juice and sugar.
- Test fish for doneness by poking with a fork or chopsticks. The fish meat should flake easily at its thickest part. Remove from the steamer, pour the hot oil mixture over the fish, and serve immediately.
WHOLE STEAMED SEA BASS OR OTHER FISH
Steps:
- Combine the soy sauce, vinegar, and sesame oil in a bowl. Score each side of the fish 3 or 4 times, diagonally from top to bottom, right down to the bone. Rub the soy mixture into the fish, then put the fish on a plate and refrigerate while you prepare the steamer.
- Put about an inch of water in a steamer, wok, or roasting pan. Place the fish, still on the plate, in the steamer or on a rack in the wok or pan; scatter the ginger over it. Cover and bring to a boil, then steam the fish for about 15 minutes, or until done (the meat near the bone will be opaque or nearly so).
- Garnish the fish with the scallions and cilantro and serve immediately.
- Whole Steamed Fish with Black Beans
- This is considerably less subtle, and many people like it more: to the seasoning mixture, add 1 tablespoon minced garlic and 2 tablespoons fermented black beans (page 207).
- Whole Steamed Fish, Italian Style
- The technique is identical, the ingredients completely different: In step 1, mix together 1/4 cup extra virgin olive oil (the best you have), the juice of a lemon, 1/4 cup chopped fresh parsley leaves, and 1 tablespoon minced garlic. Steam as directed and garnish with more chopped fresh parsley. Serve with lemon wedges.
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