Madame Es Simply Steamed Sea Bass With Ginger And Pickled Plum Recipes

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.

CHINESE STEAMED SEA BASS

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.

STEAMED SEA BASS IN GINGER

Steps:

• Rinse fish and place on heatproof plate or dish.
• Put 2 to 3 inches of water into wok, large pot or skillet. Turn heat to high and bring water to boil. Turn off flame.
• Place steam rack into water. Water should reach to just above rack.
• Place fish plate onto rack. Spread ginger over fish. Cover; steam 20 minutes over medium flame.
• When fish is cooked, remove plate from wok and pour off excess liquid.
• Heat oil in wok until smoking.
• Chop scallions into 1/2-inch pieces.
• Spread shallots and scallions on top of fish. Season with salt to taste. Pour soy sauce over fish.
• Pour hot oil over fish. Serve.