Chinese Sea Bass Recipes

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.

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.

Steps:

• Whisk together the sake, mirin, soy sauce, brown sugar, and miso paste in a bowl to make the marinade. Place the sea bass in a large sealable plastic bag and pour the marinade over the sea bass. Chill in refrigerator 3 to 6 hours. Arrange the fillets on a baking sheet. Discard the marinade.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar.
• Bake the sea bass under the broiler until the fish flakes easily with a fork, 7 to 9 minutes. Sprinkle with chopped green onions to serve.

Steps:

• Combine broth and cornstarch in small bowl; stir until cornstarch dissolves. Heat oil in heavy medium saucepan over high heat. Add garlic and ginger; stir-fry until fragrant, about 30 seconds. Add vinegar, soy sauce, sugar and cornstarch mixture and boil until sauce thickens, stirring constantly, about 1 minute. Remove from heat. Season sauce with pepper.
• Preheat broiler. Brush some sauce over each side of fish fillets. Broil until just cooked through, about 3 minutes per side. Place fish on plates. Spoon rice alongside; sprinkle with onion tops. Serve, passing remaining sauce separately.

Steps:

• Season 6 sea bass fillets with salt and pepper, then slash the skin 3 times.
• Heat a heavy-based frying pan and add 1 tbsp sunflower oil.
• Once hot, fry the sea bass fillets, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through.
• Turn over, cook for another 30 seconds - 1 minute, then transfer to a serving plate and keep warm. You'll need to fry the sea bass fillets in 2 batches.
• Heat 2 tbsp sunflower oil, then fry the large knob of peeled ginger, cut into matchsticks, 3 thinly sliced garlic cloves and 3 thinly shredded red chillies for about 2 mins until golden.
• Take off the heat and toss in the bunch of shredded spring onions. Splash the fish with 1 tbsp soy sauce and spoon over the contents of the pan.