Steamed Black Bass With Kombu Noodles And Mushroom Dashi Recipes

Steps:

• To make the dashi (Japanese soup stock): Combine the water, kelp, and bonito flakes in a 4-quart saucepan and place over medium-low heat. Allow the water to slowly come to a simmer; this should take about 10 minutes. Turn off the heat immediately just as the stock reaches a boil. Let the stock sit for 1 to 2 minutes and then strain out the solids. Reserve 2 quarts of the dashi to use in the future as a base for soups and stews (it will keep for 1 week in the refrigerator or frozen for several months), and the remaining quart to prepare the miso soup.
• Pour the dashi into a wok and place over medium heat. Whisk the miso into the dashi, stirring until smooth. Toss in the mushrooms.
• Lightly coat the bottom of a 12-inch bamboo steamer with non-stick cooking spray. Season both sides of the fish fillets with salt and pepper; lay them side by side in the steamer, skin-side up. Cut the ginger lengthwise in strips and put it on top of the fish so the flavor can permeate; put the cilantro on top. Nestle the bok choy in the steamer, side by side, and cover with the bamboo lid. Set the steamer inside the wok, and steam for 15 to 20 minutes until the fish is cooked. Carefully remove the bamboo steamer and add the udon noodles and green onions into the soup. Cook for 1 minute or until the noodles are tender.
• To serve: Ladle the miso soup into 2 wide shallow bowls, scoop the noodles into the soup and lay the bok choy and fish on top of that. Garnish with more cilantro and sprinkle lightly with the chili-sesame salt and serve.

Steps:

• Combine the broth and kombu in a 2-quart saucepan or small soup pot. Bring to a simmer.
• Add the mushrooms to the broth, remove from the heat, and let stand for 30 minutes.
• Remove the kombu from the broth and discard. Remove the mushrooms with a slotted spoon. Trim them of their tough stems and save the caps for another use, or slice them and return to the broth.
• Dashi with noodles: Simply cook a quantity of Asian noodles (like soba) in the broth. Once they are al dente, remove the soup from the heat, season to taste with natural soy sauce, and serve immediately. Garnish each serving with some finely chopped scallion.
• Dashi with miso and vegetables: Use the broth to simmer any quantity of thinly sliced vegetables, such as carrot, cabbage, daikon radish, turnip, etc. Once the vegetables are just done, add 2 to 4 tablespoons miso, to taste, dissolved in just enough warm water to make it pourable. Stir in the sliced shiitake mushrooms from the preparation of the broth. Remove from the heat and serve at once.
• Per cup:
• Calories: 23
• Total fat: 0g
• Protein: 1g
• Fiber: 1g
• Carbohydrate: 5g
• Cholesterol: 0mg
• Sodium: 248mg

Steps:

• Preheat oven to 350 degrees.
• Pour olive oil into a large ovenproof skillet or baking dish. Season bass with scallions, salt, pepper, oregano, and lemon and orange zests; place in skillet skin-side up. Pour vermouth over fish.
• Top fish with butter and transfer to oven; bake until fish is semi-firm to the touch and just cooked through, about 5 minutes.
• Transfer fish to a plate and pour any juices left in baking dish into a small saucepan. Place over low heat and add pesto, whisk until well combined. Stir in basil, parsley, and celery leaves; if mixture seems too thick, add a little hot water to adjust consistency.
• Divide pesto mixture evenly between four plates and top with fish fillets. Serve immediately.

Steps:

• Place a rack in a wok or frypan with 1" water.
• Place fish in pyrex pie plate in a single layer.
• Spread black bean sauce over top and side of fish.
• Top with ginger and green onion.
• Drizzle oil over fish.
• Place pie plate on rack, cover and steam for about 12 minutes or until fish flakes easily.
• Remove and garnish with cilantro.