Steamed Sea Bass Recipes

Steps:

• Put the fish in a shallow heatproof dish, such as a large baking pan. Season lightly with salt and pepper, inside and out. Disperse the scallions and ginger on top, underneath, and inside the fish. Combine the soy sauce, peanut oil, sesame oil, and sugar in a bowl. Pour the mixture over the fish.
• Set a roasting rack in a large roasting pan. Fill the pan with water that comes up below the rack. Set the pan over 2 burners and bring the water to a boil. Set the baking dish with the fish on the rack, reduce the heat to a simmer, and cover the roasting pan tightly with foil. Steam the fish until a small knife or skewer can be easily inserted into the thickest part and the fillet comes off the bone fairly easily, 6 to 7 minutes.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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:

• Cut the sea bass in half horizontally. Season the inside with salt and pepper and fill the center with the chopped herbs. Reassemble the sea bass and season the outside with salt and pepper to taste. Wrap in plastic wrap.
• Steam the sea bass in an 8-inch, flat-bottomed steamer, covered, for 6 minutes, or until it is barely opaque.
• To assemble: Remove the plastic wrap. Use a very sharp knife to cut the fish into eight 2-inch wedges. Choose a flat, colorful plate to set off the dramatic form of the fish. Stand one wedge on its end and show the herb filling of the other. Garnish with fresh herbs.

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:

• 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.

Steps:

• 1. Rinse the fish inside and out with 1/4 cup of wine.
• 2. Select a round or oval platter that's large enough to hold the fish but will fit inside the top of a steaming utensil. This could be a traditional Chinese bamboo or metal steamer, or a Western-style clam steamer.
• 3. Place the fish on the platter and set platter in the top of the steamer. Cover and steam over boiling water 10 to 15 minutes.
• 4. Meanwhile, prepare the sauce base by combining the 2 tablespoons of wine, garlic, scallions, ginger, and sugar in a small bowl.
• 5. Check fish for doneness. When cooked, the flesh will be white and pull easily from the bones. Remove the platter and pour off the liquid that has accumulated around the fish.
• 6. Heat the oil in a wok or saucepan, and when it is hot, add the sauce base. Cook, stirring until the sauce boils.
• 7. Pour soy sauce over the sea bass first, and then pour the boiled sauce over the fish. Serve immediately.

Steps:

• Heat the first 4 ingredients to boil, then lower to simmer in a pot big enough to hold the steamer.
• Add the fish on a steamer rack, top with salt, pepper, scallions, soy sauce and sesame oil.
• Cover and steam for 5 minutes until opaque; remove rack add cilantro to cooking liquid.
• Serve rice on 4 plates, top with fish, top with cooking juices, sprinkle with sesame seeds.