Whole Black Bass With Ginger And Scallions Recipes

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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



Steamed Black Bass with Ginger and Scallions image

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.

1/2 cup soy sauce
1 tablespoon plus 1 1/2 teaspoons toasted-sesame oil
2 whole black bass (1 1/2 to 2 pounds each; 1 1/2 inch thick), scaled and gutted, gills removed
1 piece (2 inches) peeled fresh ginger, cut into matchsticks
5 scallions, halved lengthwise and cut crosswise into 1-inch pieces
2 cups water
1 large red onion, sliced 1/2 inch thick
1 large sweet potato, very thinly sliced, preferably on a mandoline
8 ounces Broccolini, trimmed, and halved lengthwise if thick

STEAMED STRIPED BASS WITH GINGER AND SCALLIONS

Provided by Jet Tila

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 15



Steamed Striped Bass with Ginger and Scallions image

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.

One 2- to 3-pound whole striped bass, scaled and gutted (fins and gills removed)
Nonstick cooking spray
Kosher salt and white pepper
4 Chinese black mushrooms, soaked in warm water until softened, sliced thin
2-inch piece ginger, finely sliced like blades of grass
4 baby bok choy, quartered
1/4 cup (60 ml) water
3 tablespoons (45 ml) thin soy sauce
1 tablespoon (15 ml) chicken bouillon powder
1 tablespoon (15 ml) Shaoxing rice wine
2 teaspoons (10 grams) sugar
1 teaspoon sesame oil
3 scallions, finely sliced like blades of grass
2 tablespoons (30 ml) sesame oil
2 tablespoons (30 ml) canola oil

STEAMED WHOLE FISH WITH GINGER, SCALLIONS, AND SOY

Provided by Charles Phan

Categories     Fish     Ginger     Steam     Dinner     Seafood     Soy Sauce     Green Onion/Scallion     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Serves 2 to 4 as part of a multicourse meal

Number Of Ingredients 8



Steamed Whole Fish with Ginger, Scallions, and Soy image

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.

1 (1 1/2-pound) whole white fish (such as sea bass, branzino, or flounder), cleaned with head and tail intact
Kosher salt and freshly ground black pepper
2 by 1/2-inch piece fresh ginger, peeled and finely julienned
1/4 cup light soy sauce
1 tablespoon rice wine
1 scallion, white and light green parts only, julienned
4 cilantro sprigs
1/2 cup canola oil

BLACK BASS WITH SCALLIONS IN GINGER NAGE

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h45m

Yield Four servings

Number Of Ingredients 20



Black Bass With Scallions in Ginger Nage image

Steps:

  • Combine the wine, water, vinegar, celery, garlic, leeks, the quartered tomatoes, thyme, rosemary, salt and cayenne in a large, wide pot and bring to a boil. Lower the heat and simmer for 1 hour and 10 minutes. Add the fennel, mint and basil and simmer for 20 minutes longer. Strain.
  • Return the broth to the pot and simmer. Add the fish and poach until just cooked through, about 5 minutes. Transfer the fish to 4 large soup plates. Add the scallions to the broth and blanch until just tender, about 2 minutes.
  • Arrange the scallions around the fish and top with the diced tomato, ginger, lemon and coriander. Ladle broth over the fish and serve immediately.

1 bottle white wine
4 cups water
1 cup white-wine vinegar
1 stalk celery coarsely chopped
1 clove garlic peeled
4 leeks cut into 2-inch chunks
3 fresh tomatoes quartered
1 sprig fresh thyme
1 sprig fresh rosemary
2 teaspoons fine sea salt
1/8 teaspoon cayenne pepper
1/2 small fennel bulb with some green attached, quartered
6 fresh mint leaves
10 fresh basil leaves
4 black bass fillets about 8 ounces each (red snapper or halibut can be substituted)
20 scallions trimmed
1 fresh tomato peeled seeded and diced
1 2 1/2-inch piece of fresh ginger peeled and cut into julienne strips
1 lemon peel and pith removed sections cut out from membranes and diced
10 fresh coriander leaves cut across into thin strips

ROASTED WHOLE BLACK BASS

Provided by Kelsey Nixon

Categories     main-dish

Time 1h10m

Yield 2 to 4 servings

Number Of Ingredients 21



Roasted Whole Black Bass image

Steps:

  • Preheat the oven to 400 degrees F. Rinse the fish and dry thoroughly with a paper towel. Score each side of the fish 3 to 4 times on a bias, about 1/2-inch deep. Combine the parsley, tarragon and thyme into 1 large bunch with the stems attached, and separate out one-third of the bunch. Finely chop the separated, smaller bunch. Mix with one-quarter of the fennel slices, one-third of the fronds, garlic and capers and 2 of the lemon slices, making a sort of herby citrus marinade. Mix the chopped herb mixture with the olive oil and rub the mixture inside and outside of the fish as well as inside the slits. This will allow the herby citrus flavors to permeate through the fish. Sprinkle generously with salt and pepper. Place half of the remaining herbs, fennel, lemon slices, garlic and capers in a bed on the bottom of a roasting pan and the other half inside the cavity of the fish. Place the fish in a roasting pan. Evenly distribute the wine and butter pats in the pan, and place in the oven. The wine will help keep your fish moist and help steam it, as well as making a great sauce with the butter. Roast until the fish has cooked through, or until the skin is crispy and the fish is flaky, 25 to 30 minutes. Carefully transfer the fish to a serving platter with a bed of the Israeli Couscous (be careful, the fish is tender and can break). Pour the sauce from the pan over the fish and fillet to serve.
  • Bring 3 cups salted water to a boil in a medium saucepan. Add the couscous, cover and remove from the heat. Allow the couscous to sit until the water is absorbed, 8 to 10 minutes. Stir in the currants, fresh herbs, lemon zest and lemon juice. Season with salt and pepper and stir in a small glug of olive oil before serving. Yield: 6 servings.

One 2 1/2 to 3-pound whole black bass, gutted and scaled
1 bunch fresh parsley
1 bunch fresh tarragon
1 bunch fresh thyme
1 small head fennel, thinly sliced, fronds reserved
6 cloves garlic, minced
1/2 cup capers, chopped
2 lemons, thinly sliced
1/2 cup extra-virgin olive oil
Kosher salt and freshly cracked black pepper
1 1/2 cups dry white wine
8 tablespoons (1 stick) unsalted butter, cut into pats
Herbed Israeli Couscous, for serving, recipe follows
Kosher salt
1 1/2 cups Israeli couscous
2 tablespoons olive oil
1/4 cup currants
1/4 cup fresh chopped herbs, such as tarragon, parsley, chives, etc.
1 lemon, zested and juiced
Freshly cracked black pepper
Olive oil

STEAMED SEA BASS WITH SCALLIONS AND GINGER

Provided by Food Network

Categories     main-dish

Time 37m

Yield 8 servings

Number Of Ingredients 8



Steamed Sea Bass with Scallions and Ginger image

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.

1 (1-pound) whole sea bass, scaled, gutted, and scored with a sharp knife down to the bone
Salt and freshly ground black pepper
2 or 3 scallions, cut diagonally into rings to yield 1/4 cup
1 tablespoon finely julienned ginger
1/4 cup soy sauce
2 tablespoons peanut oil
Dash sesame oil
Pinch sugar

STEAMED WHOLE FISH WITH GINGER AND SESAME

Steaming a whole fish is an excellent, and speedy, way to cook. The fish here, dabbed with ginger and a few other aromatics, is transformed by the process, and delivers a sweet, near-melting succulence. The pan juices are the only sauce necessary. A traditional bamboo steamer is great to have, but any sizable steamer will work, or you can rig up a steamer using a large pot. Make sure that the makeshift rack sits an inch or so above the boiling water, and that the pot has a lid.

Provided by David Tanis

Categories     dinner, main course

Time 1h

Yield 2 to 4 servings

Number Of Ingredients 11



Steamed Whole Fish With Ginger and Sesame image

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.

Nutrition Facts : @context http, Calories 414, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 2 grams, Protein 65 grams, SaturatedFat 2 grams, Sodium 1015 milligrams, Sugar 2 grams, TransFat 0 grams

2 whole fish, like black sea bass or red snapper, about 1 1/2 pounds each, gutted and scaled by a fishmonger
Salt and pepper
2 tablespoons Chinese sweet wine or dry sherry
2 tablespoons soy sauce
2 tablespoons grated ginger
3 garlic cloves, minced
1 tablespoon chile bean paste, available in a Chinese grocery
1 teaspoon sesame oil, more for dressing
2 teaspoons vegetable oil
2 bunches scallions, cut in 3-inch lengths
1 bunch cilantro

STEAMED FISH WITH GINGER AND SCALLIONS

This is a classic preparation for a whole steamed fish. Serving whole fish during Chinese New Year symbolizes the wish for prosperity throughout the year.

Provided by Hsiao-Ching Chou

Categories     Dinner     Seafood     Fish     Bass     Snapper     Ginger     Green Onion/Scallion     Soy Sauce     Wine     Lunar New Year     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Steam     Healthy

Yield Makes 4 servings

Number Of Ingredients 8



Steamed Fish With Ginger and Scallions image

Steps:

  • Set up your steamer over high heat.
  • Score the fish, gently making three to four cuts along the body of the fish on both sides, starting from the dorsal fin to the belly. The cuts should be deep enough that you can stuff them with some ginger and onions. Sprinkle the salt in the slits on both sides to help flavor the fish. Gently place half of the onions and ¼ cup of the ginger into the slits.
  • In a small pot over medium-high heat, combine the soy sauce, wine, oil, and the remaining onions and ¼ cup ginger. Heat to a boil and then reduce the heat to low. Keep the sauce over low heat while the fish steams.
  • Place the fish in a steam-proof dish, such as a pie plate, that fits in your steamer. The dish should be deep enough to let the sauce pool at the bottom. Steam the fish for 10 to 15 minutes, depending on the size of the fish. To check for doneness, turn off the heat. Carefully lift the lid of the steamer. Using the tip of a sharp knife, gently probe the flesh at the meatiest part of the fish. If it is opaque and flakes, then the fish is done steaming. If it looks underdone, then close the lid and steam over high heat for up to 5 minutes more.
  • Remove the dish from the steamer and drizzle the soy sauce mixture over the fish. Garnish with cilantro. Serve with rice as a part of a meal.

1 whole fish, such as striped bass, snapper, or rock fish (about 1½ pounds), scaled and cleaned (ask the fishmonger to do this)
1 to 2 teaspoons kosher salt
6 stalks green onions, cut into (3-inch) segments, divided
½ cup finely julienned fresh ginger, divided
3 tablespoons soy sauce
2 tablespoons Shaoxing wine or dry Marsala wine
2 tablespoons vegetable oil
Roughly chopped fresh cilantro, for garnish (optional)

BLACK BASS POACHED WITH GINGER AND SCALLIONS

When the chef Eric Ripert took over the kitchen of Le Bernardin in the early 1990s, he took some liberties with the traditional French menu and added seafood dishes with Asian influences, like this black bass poached with ginger and scallions.

Provided by Florence Fabricant

Categories     dinner, weekday, main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 20



Black Bass Poached With Ginger and Scallions image

Steps:

  • Place the wine, vinegar, coarsely chopped vegetables, coriander and fennel seeds, peppercorns and bay leaf in a saucepan. Add water, bring to a boil, season with salt, and simmer about a half hour. Remove from heat, add the dill, basil and mint, and steep the herbs for an hour. Strain the broth and transfer to a deep saute pan large enough to hold the fish in one layer.
  • Bring the broth to a simmer, add the scallions, tomato and ginger, cook about a minute and remove with a slotted spoon, reserving the liquid. Peel, seed and dice the tomato. Cut the ginger slices julienne style. Set the vegetables aside.
  • With a sharp knife, lightly score the skin side of the fillets in a crisscross pattern to prevent them from curling. Bring the broth back to a very gentle simmer, place the fish in the broth skin side down and poach until just cooked through, about 5 minutes. Transfer the fish to soup plates.
  • Bring the broth to a simmer again, spoon some over the fish and top the fish with the scallions, diced tomato, ginger and lemon pieces. Garnish with the coriander and serve. Freeze any leftover liquid for future use.

Nutrition Facts : @context http, Calories 299, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 4 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 1 gram, Sodium 1599 milligrams, Sugar 6 grams

1 1/2 cups dry white wine
1/4 cup Champagne vinegar
1 medium carrot, coarsely chopped
1 medium leek, coarsely chopped
1 medium onion, coarsely chopped
1 rib celery, coarsely chopped
1 ripe tomato, coarsely chopped
1/2 teaspoon coriander seeds
1/2 teaspoon fennel seeds
1/2 teaspoon whole white peppercorns
1/2 bay leaf, crumbled
4 cups of water
Salt to taste
1 sprig each fresh dill, basil and mint
8 scallions, split lengthwise
1 whole ripe tomato
1 1 1/2-inch piece of fresh ginger, peeled and sliced
4 six-ounce fillets of black bass, with skin
1/2 lemon, peeled, seeded and diced fine
20 coriander leaves, cut in slivers

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