Marinated Sea Bass With Cilantro And Ginger Recipes

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.

Steps:

• Mix all ingredients together in a shallow non-reactive container.
• Marinate fish in mixture for 4 hours, spooning some of the mixture over the fish.
• Grill fillets on the grill or on a hot griddle.
• Baste with marinade on both sides until fish is cooked. (Don't use marinade on COOKED fish).

Steps:

• Place all ingredients except the coconut milk in the food processor and process until smooth. Transfer puree to medium skillet and cook for 3 minutes. Slowly whisk in the coconut milk until well combined. Let cool. Place bass in a medium baking dish and cover the marinade. Let marinate for 30 minutes. Preheat grill. Season fillets with salt and pepper and grill on each side for 3 minutes or until medium well.

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 350°F. Arrange fish in 13 x 9 x 2-inch glass baking dish; sprinkle with salt and pepper. Puree cilantro, cream, ginger and chili in blender. Add yogurt and just blend in. Season sauce with salt and pepper; spoon over fish.
• Bake fish until just opaque in center, about 25 minutes.

Steps:

• Preheat oven to 500°F. Mix first 5 ingredients and 3 teaspoons oil in small bowl. Season sauce with salt and pepper.
• Brush 9-inch-diameter glass pie dish with remaining 2 teaspoons oil. Arrange fish in prepared dish; turn to coat. Sprinkle fish with salt and pepper; spoon 1/2 tablespoon sauce over each fillet.
• Roast fish until just opaque in center, about 12 minutes. Top fish with remaining sauce and serve.

Steps:

• Combine garlic, jalapeno pepper, ginger, lime juice, and cilantro in the jar of a blender. Cover blender, and remove the stopper. Turn on blender, and slowly drizzle in the olive oil. Process until mixture is bright green and smooth. Season cilantro sauce to taste with salt and black pepper.
• Season both sides of fillets with salt and black pepper. Brush the top of each fillet with 1 tablespoon cilantro sauce.
• Fill a large high-sided skillet with 1 inch water. Set over high heat, and bring to a boil. Set a steamer basket in the skillet, and arrange fillets in basket. Cover, and steam until fish has just cooked through but is still moist, 5 to 6 minutes. Remove fish from steamer, drizzle with additional cilantro sauce, and serve.