Gilthead Sea Bream With Scallions And Ginger Recipes

GILTHEAD SEA BREAM WITH SCALLIONS AND GINGER

Steps:

• Make dipping sauce first. Mix all ingredients and set aside.
• Preheat oven for broiling (480 F, 250 C).
• For the marinade crush pepper corns in mortar and add chili pepper, salt and fish sauce. Crush and mash until well combined.
• Clean fish and pat dry. With a sharp knife cut 2 or 3 into the flesh slightly on the thickest part.
• Smear the marinade onto the fish on both sides and into the cavity. Set aside for 30 minutes.
• Meanwhile cut scallions first into 1 inch long pieces and then into very fine stripes. Do the same with ginger and chili pepper. Cut garlic into very fine slices.
• Oil a grilling pan with sunflower oil and put fish on it. Put fish into the oven and broil for about 8 minutes on each side.
• Watch carefully and brush from time to time with oil. For broiling you should need about 1 tablespoon of oil.
• While fish is broiling heat the remaining tablespoon oil in samll pan over medium hight heat. Add scallions and cook for about 1 to 2 minutes.
• Add ginger, garlic, red chili pepper and sugra and cook for another 3 to 5 minutes. Stir frequently. Remove from heat and keep warm.
• Take fish out of the oven and serve with scallions and ginger on top of it. Serve the dipping sauce in a seperate small bowl.

STEAMED SEA BASS WITH SCALLIONS AND GINGER

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.

ROASTED SEA BREAM WITH HERBS

Steps:

• Prepare and clean fish. Wash and pat dry. Remove pectoral and ventral fins.
• Brush fish from all sides with olive oil. You may need about 3 tablespoons oil, but it can be more depending on size of fish. Put fish in a suited oven proofed dish (it should not be too large).
• Chop parsley (set about 1/2 tablespoon aside for topping), thyme and majoran. Pick sage leaves to pieces. Sprinkle herbs over the fish. Add bay leaf, black pepper seeds and cloves.
• Cover and marinade in the fridge for at least 30 minutes. I suggest to marinate for at least 2 hours, so that this can be done in advance. Turn fish once during this time.
• Preheat oven (390 F, 200 C).
• Take fish fish from marinade and remove as much of the herbs as possible. Sprinkle with salt and pepper to taste.
• Turn fish over in flour. It should only be slightly covered with flour.
• In a large skillet heat a little olive oil. Roast fish from both sides on medium to medium high heat until golden brown.
• Put fish and remaining oil in the oven proofed dish with herbs. Add about 1/8 to 1/4 cup wine. The ground of the dish should just be covered. Distribute butter in small pieces over the fish.
• Bake in oven for about 20 minutes. Fish is done when the dorsal fin can easily be removed. During baking sprinkle fish from time to time with sauce.
• Remove fish carefully from dish and place it on a serving plate.
• Remove as much herbs as possible from sauce. Add Worcestershire sauce and lemon juice to taste.
• Sprinkle some sauce and remaining parsley over the fish and serve the remaining sauce separetly.
• NOTE: If you like you can increase the amount of herbs in the recipe. The more wine you use the less lemon juice is required.
• NOTE: Use a dry white wine and serve the wine with the fish.