Steamed Sea Bass Or Red Snapper Recipes

Steps:

• Combine the soy sauce, vinegar, and sesame oil in a bowl. Score each side of the fish 3 or 4 times, diagonally from top to bottom, right down to the bone. Rub the soy mixture into the fish, then put the fish on a plate and refrigerate while you prepare the steamer.
• Put about an inch of water in a steamer, wok, or roasting pan. Place the fish, still on the plate, in the steamer or on a rack in the wok or pan; scatter the ginger over it. Cover and bring to a boil, then steam the fish for about 15 minutes, or until done (the meat near the bone will be opaque or nearly so).
• Garnish the fish with the scallions and cilantro and serve immediately.
• Whole Steamed Fish with Black Beans
• This is considerably less subtle, and many people like it more: to the seasoning mixture, add 1 tablespoon minced garlic and 2 tablespoons fermented black beans (page 207).
• Whole Steamed Fish, Italian Style
• The technique is identical, the ingredients completely different: In step 1, mix together 1/4 cup extra virgin olive oil (the best you have), the juice of a lemon, 1/4 cup chopped fresh parsley leaves, and 1 tablespoon minced garlic. Steam as directed and garnish with more chopped fresh parsley. Serve with lemon wedges.

Steps:

• Put at least 1 inch of water in the bottom of a steamer (see Note), cover, and bring to a boil. Put the fish on the steamer's rack-making sure the rack is elevated above the water-cover again, and steam for 4 to 8 minutes, or until the fish is done. You must check often-taking care not to scald yourself when removing the steamer's lid-and stop the cooking the instant a thin-bladed knife meets no resistance when poking the fillet. (A good-sized halibut fillet may require 10 or even 12 minutes.)
• Transfer the fish to a warm platter and drizzle with olive oil and lemon juice. Sprinkle with coarse salt and serve.
• Variation
• Simplest Steamed Fish with Soy: You can drizzle the fish with anything you like in place of the olive oil and lemon. Try, for example, a drizzle of soy sauce and a little minced peeled fresh ginger and/or chopped scallion.

Steps:

• Rinse fish with cold water, pat dry and season inside and out with salt and pepper. Place both fish on a heatproof platter or shallow baking dish. (Dish must be slightly smaller than inside dimensions of steamer.)
• Whisk together sweet wine, soy sauce, ginger, garlic, chile bean paste and 1 teaspoon sesame oil. Pour over fish and let marinate, turning once, for 30 minutes.
• Set up steamer with 3 inches of water in the bottom, then set rack 1 inch over water. Bring water to a rapid boil. Place fish, still on platter with marinade, on rack and cover with lid. (If using a bamboo steamer, cover top with a dish towel to retain steam.) Steam fish for 10 to 12 minutes, until just done. Flesh should look opaque, and there should be no pink at the bone when probed gently with a paring knife. Carefully remove platter from steamer.
• Meanwhile, place a skillet or wok over high heat and add vegetable oil. When oil looks hazy, add scallions and toss to coat. Sprinkle lightly with salt and stir-fry until slightly charred, about 2 minutes.
• To serve, scatter scallions over fish and top liberally with cilantro sprigs. (To make a tastier cilantro garnish, dress sprigs lightly with sesame oil and salt.) Using 2 forks, serve top fillet from carcass. Remove and discard skeleton to reveal lower fillet. Give each diner some fish, scallions and cilantro. Spoon pan juices over each serving.

Steps:

• Wash and clean tung ku. Soak in hot water for 20 minutes until softened. Drain and save 1 tablespoon of the liquid. Remove stem and cut into shreds.
• Scale and clean fish. Keep the head and tail on if you want to serve the fish real Chinese style. Be sure fish is at room temperature. Cut slashes on 45 angle at inch intervals on both sides. Rub the fish both inside and outside with salt. Cut ham, bamboo shoot, scallions and ginger into fine shreds. Place fish on a serving plate or Pyrex plate. Spread tung ku, bamboo shoot , scallion, ginger and ham shreds over fish. Mix sherry with 1 tablespoon tung ku liquid and pour over fish. Steam over vigorously boiling water for 10 minutes. Test the meat in slashes. If meat flakes from the bone, it's done. Otherwise steam 5 more minutes. Garnish with Chinese parsley.

Steps:

• Place a steaming rack in a large wok. Fill wok with water to 1 inch below the rack. Place a heatproof plate on rack, making sure plate doesn't touch sides of wok.
• Season fillets with salt and pepper. Coat lightly on both sides with sesame oil. Sprinkle flesh side with chopped cilantro.
• Place one fillet on the plate, skin side down. Sprinkle with some lemon grass or peel; sprinkle remainder around plate. Place second fillet, skin side up, on top of first.
• Scatter scallions, ginger, and mushrooms on top of and around fish. Drizzle with soy sauce and vinegar.
• Bring water to a boil, turn down to a steady simmer, and cover wok. Steam until the fish flakes at thickest part, 10 to 15 minutes. Serve directly from plate.

Steps:

• Combine soy sauce, sugar, ginger, garlic, pepper and salt.
• Arrange fish on steaming rack.
• Brush fish with soy-ginger mixture.
• Place rack over boiling water.
• Cover.
• Steam 10 minutes or until fish flakes when tested with a fork.
• Brush occasionally with soy-ginger mixture.

Steps:

• 1. Rinse the fish in cold water and pat dry with paper towels. Season the fish inside and out with salt and pepper. Place the fish on a heatproof plate that is both large enough to accommodate it (a glass pie plate works well) and will also fit inside your steamer, bending the fish slightly if it is too long. Stuff half of the ginger inside the cavity of the fish and spread the remaining ginger on top of the fish.
• 2. Pour water into a wok or stockpot and set a steamer in the wok or on the rim of the stockpot. Make sure the water does not touch the bottom of the steamer. Bring the water to a boil over high heat.
• 3. Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes, until the fish flakes easily when tested with the tip of a knife.
• 4. While the fish is steaming, in a small bowl, stir together the soy sauce, wine, and 1 tablespoon of water. Set aside.
• 5. When the fish is ready, carefully remove the plate from the steamer and pour off any accumulated liquid. Lay the scallion and cilantro along the top of the fish. In a small sauté pan, heat the oil over high heat until it is hot but not smoking. Remove the oil from the heat and pour it directly over the scallion and cilantro to "cook" them. Drizzle the soy mixture over the fish and serve immediately.

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.