SEA BASS WITH GINGERED VEGETABLE STIR-FRY
This is a light, yet intensely flavored sea bass dish. The fish is baked and then served with a sauce rich in Asian flavors. Delicious served with Chilled Asparagus with Sesame Vinaigrette and steamed white rice. Originally from a local newspaper, spotlighting local Oriental restaurants.
Provided by Leslie in Texas
Categories Bass
Time 55m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- For Sauce: Combine broth and cornstarch in bowl and stir until cornstarch dissolves.
- Add remaining ingredients; stir to blend.
- For Fish: Preheat oven to 425°.
- Place sea bass in a large baking pan and spoon over the sake, soy sauce, and 2 T oil.
- Sprinkle with 3 tablespoons of the ginger.
- (Can be prepared 4 hours ahead. Let sauce stand at room temperature. Cover fish and refrigerate.) Bake fish 9 minutes per inch of thickness.
- Meanwhile, heat remaining 2 tablespoons of oil in a large skillet over high heat.
- Add remaining 3 tablespoons of minced ginger and stir until aromatic, about 30 seconds.
- Add carrots and stir-fry until beginning to soften, about 2 minutes.
- Add mushrooms and continue stir-frying for about 1 1/2 minutes more.
- Add green onions and stir to coat.
- Stir sauce ingredients to blend and add to skillet;cook until sauce thickens, stirring, about 2 minutes.
- Transfer fish to plates; spoon vegetables and sauce over and serve.
Nutrition Facts : Calories 280.2, Fat 12.4, SaturatedFat 2, Cholesterol 52.9, Sodium 998, Carbohydrate 11.1, Fiber 1.5, Sugar 4, Protein 27.2
SEA BASS WITH GINGERED VEGETABLE STIR-FRY
Steps:
- For Sauce:
- Combine broth and cornstarch in small bowl and stir until cornstarch dissolves. Add remaining ingredients and stir to blend.
- For Fish:
- Place sea bass in large baking pan. Spoon sake, soy sauce and 2 tablespoons oil over. Sprinkle with 3 tablespoons ginger. (Can be prepared 4 hours ahead. Let sauce stand at room temperature. Cover fish and refrigerate.)
- Preheat oven to 425°F. Bake fish 9 minutes per inch of thickness.
- Meanwhile, heat remaining 2 tablespoons vegetable oil in heavy large skillet over high heat. Add remaining 3 tablespoons minced ginger and stir until aromatic, about 30 seconds. Add carrots and stir-fry until beginning to soften, about 2 minutes. Add mushrooms and stir-fry until beginning to soften, about 1 1/2 minutes. Add green onions and stir to coat. Stir sauce ingredients to blend and add to skillet. Cook until sauce thickens, stirring constantly, about 2 minutes.
- Transfer fish to plates. Spoon vegetables and sauce over and serve.
SEA BASS WITH SIZZLED GINGER, CHILLI & SPRING ONIONS
The aromas released while cooking this dish will have everyone licking their lips in anticipation
Provided by Jane Hornby
Categories Dinner, Main course
Time 25m
Number Of Ingredients 7
Steps:
- Season 6 sea bass fillets with salt and pepper, then slash the skin 3 times.
- Heat a heavy-based frying pan and add 1 tbsp sunflower oil.
- Once hot, fry the sea bass fillets, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through.
- Turn over, cook for another 30 seconds - 1 minute, then transfer to a serving plate and keep warm. You'll need to fry the sea bass fillets in 2 batches.
- Heat 2 tbsp sunflower oil, then fry the large knob of peeled ginger, cut into matchsticks, 3 thinly sliced garlic cloves and 3 thinly shredded red chillies for about 2 mins until golden.
- Take off the heat and toss in the bunch of shredded spring onions. Splash the fish with 1 tbsp soy sauce and spoon over the contents of the pan.
Nutrition Facts : Calories 202 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 28 grams protein, Sodium 0.26 milligram of sodium
SEA BASS WITH CURRY AND GINGER
Categories Dairy Fish Rice Marinate Low Fat Mother's Day Bass Summer Healthy Bon Appétit
Yield Serves 6
Number Of Ingredients 13
Steps:
- Combine first 7 ingredients in glass baking dish. Add fish. Refrigerate 2 hours, turning occasionally.
- Remove fish from the curry mixture. Transfer curry mixture to heavy large skillet and bring to simmer over high heat. Sprinkle fish with salt and pepper; add fish to skillet. Reduce heat to low; cover and simmer 4 minutes. Turn fish, cover and simmer until opaque in center, about 2 minutes longer. Using spatula, transfer fish to plate. Tent with foil to keep warm.
- Whisk clam juice and arrowroot in small bowl to dissolve arrowroot. Whisk into curry mixture. Boil until slightly thickened, whisking often, about 6 minutes. Stir in basil and sugar. Season with salt. Pour any accumulated juices from fish into curry sauce. Place rice on plates; top with fish. Spoon sauce over fish.
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