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
STEAMED SEA BASS WITH SHREDDED PORK
Sea bass are generally found swimming in the tanks of Chinatown fish markets. They are usually small because the fishmongers also sell to restaurants, which typically like to steam the larger fish. Steaming, as I have noted, is the preferred way for cooking whole live fish. But if you are unable to find a live fish, fresh flounder, sole, or red snapper will do nicely for this recipe.
Provided by Eileen Yin-Fei Lo
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- 1. Make sure the fishmonger has removed all of the scales, gills, viscera, and membranes from the fish. Rinse the fish well inside and out, then dry well. Place in a steamproof dish.
- 2. To make the marinade, in a small bowl, mix together all of the ingredients. Sprinkle the marinade evenly on the inside and outside of the fish.
- 3. In another small bowl, mix together the pork, sesame oil, soy sauce, and sugar. Sprinkle the mixture over the fish, and let rest for 10 minutes.
- 4. Prepare a wok for steaming using a cake rack (place a cake rack over boiling water in a wok), place the dish with the fish on the rack, cover, and steam for 12 to 15 minutes, or until a chopstick slides easily into the flesh of the fish.
- 5. Turn off the heat. Pour the onion oil over the fish and sprinkle with the scallions. Remove the dish from the wok, and serve the fish in its cooking dish.
STEAMED SEA BASS WITH BLACK BEAN SAUCE
Chinese meals don't need to be eaten out of a takeaway carton - this special fish dish makes a smart dinner for two
Provided by Ching-He Huang
Categories Dinner, Main course
Time 30m
Number Of Ingredients 13
Steps:
- Wash the fish in cold running water. Pat dry with kitchen paper, then slash 3-4 slits into the skin on both sides. Season all over with salt and ground white pepper. Place ginger slices in the slits of the fish and inside the cavity.
- Place the fish on a plate that fits inside your wok. In your wok place a pudding bowl upside down and pour water to come halfway up. Place the wok on the heat and bring the water to a boil.
- Pour the rice wine over the fish, put the plate onto the upside-down bowl and place the lid of the wok on top. Steam on high heat for 8-9 mins, then leave to rest.
- While the fish is cooking, make the black bean sauce. Add the groundnut oil to a hot wok or frying pan. When it starts to smoke, add the garlic, ginger and beans (or use 100g ready-made black bean sauce) and stir-fry for a few secs. Add the rice wine, sesame oil and light soy sauce, then bring to the bubble.
- Carefully remove the fish (you can keep it on the plate that you cooked it on). Garnish with the spring onions and coriander, then drizzle over the black bean sauce and serve with rice.
Nutrition Facts : Calories 511 calories, Fat 29 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 49 grams protein, Sodium 7.67 milligram of sodium
STEAMED BASS WITH PAK CHOI
A low fat and fragrantly flavoured fish dish, especially for two
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course, Supper
Time 15m
Number Of Ingredients 8
Steps:
- In a small bowl, mix all of the ingredients, except the fish and the pak choi, together to make a soy mix. Line one tier of a two-tiered bamboo steamer loosely with foil. Lay the fish, skin side up, on the foil and spoon over the soy mix. Place the fish over simmering water and throw the pak choi into the second tier and cover it with a lid. Alternatively, add the pak choi to the fish layer after 2 mins of cooking - the closer the tier is to the steam, the hotter it is.
- Leave everything to steam for 6-8 mins until the pak choi has wilted and the fish is cooked. Divide the greens between two plates, then carefully lift out the fish. Lift the foil up and drizzle the tasty juices back over the fish.
Nutrition Facts : Calories 217 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Protein 30 grams protein, Sodium 4.58 milligram of sodium
STEAMED SEA BASS
Try this steamed sea bass with fragrant Asian ingredients as the centrepiece for a Chinese menu. Steaming ensures the fish stays moist and flakes apart
Provided by Elena Silcock
Categories Dinner, Fish Course, Main course
Time 40m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 331 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 35 grams protein, Sodium 1.4 milligram of sodium
More about "steamed sea bass with shredded pork recipes"
STEAMED SEA BASS WITH SHREDDED PORK - APP.CKBK.COM
From app.ckbk.com
Cuisine ChinaCategory Main CourseServings 4
STEAMED SEA BASS WITH TAMARIND SAUCE - FOOD & WINE
From foodandwine.com
ASIAN-STEAMED SEA BASS | FISH RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
SAKE RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
STEAMED SEA BASS WITH SHREDDED PORK | SHREDDED PORK, PORK …
From pinterest.com
STEAMED SEA BASS WITH SHREDDED PORK RECIPE - EASY RECIPES
From recipegoulash.cc
STEAMED SEA BASS WITH SHREDDED PORK RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
STEAMED SEA BASS WITH SHREDDED PORK RECIPES
From tfrecipes.com
EASY RECIPE STEAMED SEA BASS WITH SHREDDED PORK
From sharerecipe.net
STEAMED SEA BASS WITH SHREDDED PORK - MEALPLANNERPRO.COM
From mealplannerpro.com
ROAST SEA BASS WITH CHICKPEA PUREE AND PARSLEY SAUCE RECIPE
From foodandwine.com
14 SEA BASS RECIPES | OLIVEMAGAZINE
From olivemagazine.com
SMOKED CHILEAN SEA BASS BY DOUG SCHEIDING RECIPE - TRAEGER
From traeger.com
THAI STYLE STEAMED SEA BASS | BEAR NAKED FOOD
From bearnakedfood.com
PIN ON RECIPES - PINTEREST
From pinterest.com
STEAMED SEA BASS - SALU SALO RECIPES
From salu-salo.com
You'll also love