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.
STEAMED STRIPED BASS WITH GINGER AND SCALLIONS
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.
STEAMED BLACK BASS WITH GINGER AND SCALLIONS
Stacking fish and vegetables in a multilevel steamer lets you cook everything simultaneously. Red snapper or trout are good alternatives to black bass.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Whisk together soy sauce and sesame oil in a 9-by-13-inch baking dish. Cut a few slits into the fish on both sides using a sharp paring knife. Transfer to dish; turn to coat.
- Toss ginger with scallions; stuff some into each fish cavity. Spread remaining mixture on top of fish. Let stand, covered, spooning marinade over fish often, for 30 minutes.
- Bring water to a boil in a large skillet or wok. Arrange red onion on bottom layer of a 12-inch bamboo steamer. Remove fish from marinade with ginger-scallion mixture still on top, and arrange side by side on onion; reserve marinade. Spread sweet potato and Broccolini on separate sides of the top layer.
- Set stacked steamer in skillet. Steam, covered, until fish is cooked through and vegetables are tender, about 15 minutes.
- Meanwhile, bring marinade to a boil in a small saucepan. Cook until reduced by half. Strain through a fine sieve. Serve fish and vegetables with reduced sauce.
STEAMED FISH WITH SCALLIONS AND GINGER
Chinese-style whole fish steamed with scallions and ginger.
Provided by Anita Lo
Categories Ginger Onion Vegetable Steam Low Cal Dinner Seafood Bass Salmon Healthy Soy Sauce Self Lunar New Year Sugar Conscious Pescatarian Dairy Free Tree Nut Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Position oven racks in upper and lower thirds of oven. Heat oven to 450°. Place a long piece of aluminum foil on a large, shallow baking sheet (foil should be longer than sheet); repeat with another baking sheet; place 1 whole fish on each sheet. Season each fish on both sides with salt and pepper. Whisk remaining ingredients in a bowl; spoon over each fish. Seal foil loosely around each fish to create a somewhat roomy pocket. Bake 10 minutes per inch of thickness of fish at its thickest part (typically 20 to 25 minutes for a 2-inch-thick fish). Remove foil and serve with juices.
STEAMED SEA BASS IN GINGER
Provided by Joyce Howe
Categories dinner, weekday, main course
Time 1h
Yield 5 servings
Number Of Ingredients 7
Steps:
- Rinse fish and place on heatproof plate or dish.
- Put 2 to 3 inches of water into wok, large pot or skillet. Turn heat to high and bring water to boil. Turn off flame.
- Place steam rack into water. Water should reach to just above rack.
- Place fish plate onto rack. Spread ginger over fish. Cover; steam 20 minutes over medium flame.
- When fish is cooked, remove plate from wok and pour off excess liquid.
- Heat oil in wok until smoking.
- Chop scallions into 1/2-inch pieces.
- Spread shallots and scallions on top of fish. Season with salt to taste. Pour soy sauce over fish.
- Pour hot oil over fish. Serve.
Nutrition Facts : @context http, Calories 422, UnsaturatedFat 19 grams, Carbohydrate 12 grams, Fat 25 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 5 grams, Sodium 833 milligrams, Sugar 5 grams
STEAMED SEA BASS WITH GINGER AND SHIITAKES
I just came across this once again and remembered that I wanted to try it. I'm posting it so that I'll remember to do so. I do question the smoking hot oil part a bit though.
Provided by Annacia
Categories Bass
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 257.8, Fat 10.3, SaturatedFat 1.9, Cholesterol 70.3, Sodium 2130.9, Carbohydrate 4.2, Fiber 0.8, Sugar 1.1, Protein 35.8
QUICK OVEN ROASTED GINGER SCALLION LIME SEA BASS
A twist on an epicurious.com recipe. So quick and flavorful. Serve with jasmine rice or some type of asian green such as bok choy.
Provided by TheBostonBean
Categories Bass
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Pre heat oven to 500°F.
- Mix first 5 ingredients and 3 tsp of oil. Season with pepper or salt if needed.
- Brush oven proof glass dish with 2 tsp oil.
- Arrange fish in dish.
- Spoon sauce over fish, leaving enough to drizzle over when serving.
- Roast fish for 12 minutes until opaque.
- Top with remaining sauce.
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
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STEAMED WILD STRIPED BASS WITH GINGER AND SCALLIONS RECIPE
From foodandwine.com
5/5 (1)Category Striped BassAuthor Mary NealonTotal Time 40 mins
- In a skillet, heat 1/4 inch of vegetable oil. Add the ginger matchsticks and cook over moderate heat, stirring, until golden brown, 4 minutes. Transfer the ginger to paper towels to drain, leaving the oil in the skillet.
- In a bowl, whisk the soy sauce with the rice wine, sugar and sesame oil. Set a bamboo steamer over a wok or an open steamer over a large, deep skillet. Add 2 inches of water to the wok and bring to a boil. Scatter the dark green parts of the scallions on a heatproof plate that will fit inside the steamer. Set the fish on the plate, skin side up. Using a knife, make 3 shallow slashes in the skin of each fillet. Pour the soy mixture over the fish and rub it all over. Season the fish lightly with salt and pepper. Sprinkle the black beans and minced ginger on top. Set the plate in the steamer. Cover and steam for 7 minutes, until the fish is just cooked.
- Just before the fish is done, reheat the oil in the skillet. Add the remaining scallions and the jalapeños and cook over moderate heat for about 2 minutes. Transfer the fish and its juices to shallow bowls. Top with the fried scallions, jalapeños and ginger matchsticks. Sprinkle with the cilantro and serve.
STEAMED BASS WITH ONION, GINGER AND SCALLION RECIPE
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5/5 (1)Total Time 45 minsServings 2
- Heat 1 tablespoon of the peanut oil in a small skillet. Add the onion and a pinch of salt and cook over high heat, stirring once or twice, until browned, about 2 minutes. Transfer to a small bowl and stir in the ginger.
- In a large wok, set a round rack that will sit at least 3 inches above the bottom. Add 2 inches of water and bring to a boil. Set the fish on a heatproof plate that will fit in the wok and sprinkle the onion and ginger on the fish. Set the plate on the rack, cover the wok and steam the fish over moderate heat until just cooked through, about 20 minutes.
- Drizzle the fish with soy sauce. In a small skillet, warm the remaining 1 tablespoon of peanut oil with the sesame oil over moderately high heat, then pour it over the fish. Sprinkle with the cilantro and scallion and serve.
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