Madame Es Simply Steamed Sea Bass With Ginger And Pickled Plum Recipes

Steps:

• Have your fishmonger cut the bass into nice, thick squares. With a sharp French knife or boning knife, score the skin side of the fish in a oneinch diagonal pattern. The best equipment for steaming this fish is a wok and a large bamboo steamer. Shallow, heat resilient ceramic bowls that fit inside the steamer are perfect. You may have to steam the fish in waves, or you can stack an additional steamer onto the original to create a layered steamer tower. If you do not have heat resistant bowls to serve the fish in, any shallow stainless pan will work and then you just will have to transfer the fish into serving bowls.
• Peel the shrimp, leaving heads intact. Slice shrimp down the middle, beginning at the base of the head and continuing to the beginning of the tail. Remove the vein. Hold the shrimp by the tail and then pull the tail through the slit, going under so the tail stands upright.
• For steaming in individual bowls:
• Place one piece of lightly salted fish in the center of the bowl. Combine in a stainless steel bowl, 3 to 4 cups of water, julienned ginger, tomato sections, cup of cilantro sprigs, and 4 to 5 umeboshi plums, seeds removed and lightly mashed between your fingers. In each bowl, place two shrimp and ladle two pieces of tomato and about 6 to 8 cups of the liquid around the fish, making sure to get equal amounts of ginger and plum in the bowl. Sprinkle cracked white pepper on top of the fish. While you are preparing the bowls, set up wok with water and steamer(s). Turn on heat, bringing it up to full steam. Carefully place bowl(s) in steamer, then cover and cook till fish is done. The cooking time will vary according to the thickness of the fish and the intensity of the steam. An average piece of bass, approximately one inch thick, will cook in approximately six to seven minutes. Cautiously remove bowl(s) and garnish with fresh cilantro sprigs. Serve with ample steamed rice.
• If you have a rice steamer, proceed as you would to steam any rice. A banana leaf placed in the steamer will impart a wonderfully fragrant perfume.
• To cook jasmine rice:
• Bring four cups water to a boil. Add rice, salt and oil and boil hard until you see big rounds of boiling rice, approximately three to four minutes. Reduce heat to simmer, cover pot and cook for 15 minutes. Check rice with a fork, taste. If it is a little al dente, leave covered on stove with the heat off for three to four more minutes. Serve in individual bowls.

Steps:

• Preheat oven to 400 degrees F.
• For the ginger lemon pesto: Add ginger, lemon zest, parsley, and olive oil in a food processor. Process until pureed. Season with salt and pepper, to taste.
• For the jicama salsa: Combine jicama, papaya, pepper, jalapeno, cilantro, and lemon juice and mix well. Set aside.
• Coat the fish with ginger lemon pesto and wrap in banana leaves. Place on a baking sheet and bake for approximately 10 minutes. Serve with Jicama Salsa.

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.

Steps:

• Bring water to boil in a steamer. Thinly slice half the ginger and finely julienne the other half. Mince the preserved mustard green leaf.
• Make two deep cuts, at about a 30° angle, on both sides of the fish. Place a slice of ginger and piece of salted plum in each of the cuts and in the cavity. Place remaining ginger slices, half of remaining salted plum, and half of preserved mustard greens on a plate. Lay fish on top. Top with slivered ginger and the rest of the salted plum and preserved mustard greens. Drizzle with fish sauce and rice wine.
• Steam for about 10 minutes or until internal temperature reaches 145°F at the thickest part. Turn off heat. Top with julienned ginger and cilantro. Serve immediately.

Steps:

• Arrange a steamer rack or an inverted pie plate in a deep 12-inch skillet and add 3 cups water to skillet. Cover skillet and bring water to a boil.
• Pat fillets dry and arrange on a heatproof plate that will fit into skillet with 1 inch clearance around plate. Sprinkle ginger and 1/4 cup scallions evenly on top of fish. Stir together soy sauce and oil in a small bowl and drizzle evenly over fillets. Carefully transfer plate with fish to rack in skillet and cover tightly, then steam over moderately high heat until fish is just cooked through, 15 to 20 minutes. Carefully remove plate from skillet and sprinkle with remaining 1/4 cup scallions.

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.