CANTONESE STEAMED FISH
Cantonese steamed fish is often served as one of the courses in a Chinese banquet, but it's also an easy meal to make on any weeknight at home with just a few ingredients.
Provided by Bill
Categories Fish and Seafood
Time 20m
Number Of Ingredients 9
Steps:
- Cut the scallions into 2-inch lengths, and cut the pieces in half lengthwise. Julienne them thinly. Thinly slice about 15g of ginger, and julienne them. Give the cilantro a rough chop. Set the aromatics aside.
- Combine the light soy sauce, salt, sugar and hot water in a small bowl and mix until the sugar and salt are dissolved. Set aside.
- Prepare your steaming set-up, and fill with 1-2 inches of water. Bring to a boil.
- Rinse your fish fillet, and carefully lay it on an oblong heat-proof plate that will fit into your wok or steaming setup. Carefully place it in the steamer, and adjust the heat to medium. The water should be at a slow boil that generates a good amount of steam, but not so high that the water evaporates too quickly.
- Cover and steam for 7-10 minutes depending upon the size and thickness of your fish fillet. If you have extremely small, thin fillets (half an inch), cook for 4-5 minutes. Check for doneness using a butter knife. If it falls easily through the thickest part of the fillet to the bottom of the plate, the fish is done.
- Turn off the heat, and carefully drain any liquid on the plate. Spread about ⅓ of the scallions, ginger, and cilantro on the steamed fish (alternatively, you can wait to do this AFTER adding the sauce).
- To make the sauce, heat a wok or small saucepan to medium high heat, and add 2 tablespoons vegetable oil. Add the remaining ⅔ of the ginger, and fry for 1 minute. Add the white parts of the scallions and cook for 30 seconds.Then add rest of the scallions and cilantro. The mixture should be sizzling.
- Add the soy sauce mixture. Bring the mixture to a bubble, and cook until the scallions and cilantro are just wilted, about 30 seconds.
- Pour this mixture over the fish. If you prefer to add the raw aromatics after adding the sauce, you can do so now, and heat an additional 1 tablespoon of vegetable oil to pour over the raw aromatics. Serve immediately!
Nutrition Facts : Calories 239 kcal, Carbohydrate 3 g, Protein 19 g, Fat 17 g, SaturatedFat 12 g, Cholesterol 64 mg, Sodium 924 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
MADAME E'S SIMPLY STEAMED SEA BASS WITH GINGER AND PICKLED PLUM
Steps:
- Have your fishmonger cut the bass into nice, thick squares. With a sharp French knife or boning knife, score the skin side of the fish in a oneinch diagonal pattern. The best equipment for steaming this fish is a wok and a large bamboo steamer. Shallow, heat resilient ceramic bowls that fit inside the steamer are perfect. You may have to steam the fish in waves, or you can stack an additional steamer onto the original to create a layered steamer tower. If you do not have heat resistant bowls to serve the fish in, any shallow stainless pan will work and then you just will have to transfer the fish into serving bowls.
- Peel the shrimp, leaving heads intact. Slice shrimp down the middle, beginning at the base of the head and continuing to the beginning of the tail. Remove the vein. Hold the shrimp by the tail and then pull the tail through the slit, going under so the tail stands upright.
- For steaming in individual bowls:
- Place one piece of lightly salted fish in the center of the bowl. Combine in a stainless steel bowl, 3 to 4 cups of water, julienned ginger, tomato sections, cup of cilantro sprigs, and 4 to 5 umeboshi plums, seeds removed and lightly mashed between your fingers. In each bowl, place two shrimp and ladle two pieces of tomato and about 6 to 8 cups of the liquid around the fish, making sure to get equal amounts of ginger and plum in the bowl. Sprinkle cracked white pepper on top of the fish. While you are preparing the bowls, set up wok with water and steamer(s). Turn on heat, bringing it up to full steam. Carefully place bowl(s) in steamer, then cover and cook till fish is done. The cooking time will vary according to the thickness of the fish and the intensity of the steam. An average piece of bass, approximately one inch thick, will cook in approximately six to seven minutes. Cautiously remove bowl(s) and garnish with fresh cilantro sprigs. Serve with ample steamed rice.
- If you have a rice steamer, proceed as you would to steam any rice. A banana leaf placed in the steamer will impart a wonderfully fragrant perfume.
- To cook jasmine rice:
- Bring four cups water to a boil. Add rice, salt and oil and boil hard until you see big rounds of boiling rice, approximately three to four minutes. Reduce heat to simmer, cover pot and cook for 15 minutes. Check rice with a fork, taste. If it is a little al dente, leave covered on stove with the heat off for three to four more minutes. Serve in individual bowls.
GORDON RAMSAY'S SEA BASS WITH VANILLA-BEAN FOAM
This recipe comes from 1998, when Gordon Ramsay was not a known television personality but rather a chef and owner at Aubergine in London. In this dish, which accompanied a piece on British chefs by Molly O'Neill, Mr. Ramsay pairs sea bass with a light vanilla cream foam. Undoubtedly a chef recipe, it's perhaps not a weeknight dish. But it may very well be your next project.
Provided by Molly O'Neill
Categories dinner, project, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Trim the fillets into rectangles. Lightly score the skin to help it caramelize and to help prevent curling.
- Strain the fish stock through a fine-mesh sieve into a saucepan and bring to a boil. Split the vanilla bean open and scrape the seeds into the hot stock followed by the pod. Remove the stock from the heat and allow the vanilla to infuse and the stock to cool completely. Return the stock to the stove and boil for about 20 minutes, until reduced by . Remove from heat, discard the vanilla and set the stock aside.
- Peel the salsify, then immediately drop it into cold water with 1 tablespoon of the lemon juice. Blanch in a large pot of boiling salted water for 2 minutes, drain, refresh in ice-cold water and drain again. Pat dry and cut into batons.
- Melt 1 tablespoon of the butter in a saucepan and add 1 cup of the fish stock. Bring to a light boil, toss in the salsify batons and cook until the stock has reduced to a glossy glaze. Stir in 1 tablespoon of the butter and season with i teaspoon sea salt. The batons should be lightly colored; if they are not, cook for another minute or so. Set aside.
- Melt another tablespoon of the butter in a medium pan and cook the fennel until nicely colored. Add 1/2 cup of the stock to the pan along with the thyme and the bay leaf. Cover and braise over gentle heat for 8 to 10 minutes. Remove the thyme and the bay leaf and set the fennel aside.
- In a spice mill or using a mortar and pestle, grind the white and black peppercorns, coriander seeds, star anise and cardamom into a powder.
- Heat the oil in a heavy frying pan. Season the bass with salt, pepper and the remaining lemon juice. Add 2 tablespoons of butter to the pan. When it has stopped foaming, add the fish skin side down. Cook for 3 to 4 minutes, then flip the fillets over and cook another 3 to 4 minutes, until firm and lightly springy. Season with the spice mixture and set aside.
- Warm the remaining stock and stir in the tablespoon of cream and 1/2 teaspoon of salt, or more to taste. Remove from the heat, add the 2 tablespoons ice-cold butter and reheat the stock, frothing it with an electric hand mixer.
- Divide the fennel among 4 warmed plates. Put the fish on top, skin side up. Arrange the salsify around it in a circle. Spoon the sauce over the fish and drizzle the rest over the salsify.
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
CHINESE-STYLE STEAMED SEA BASS WITH VEGETABLES
Steps:
- Rinse the fish thoroughly under cold running water; remove any debris from the cavity with a spoon; pat dry. Season the cavity with salt and pepper; stuff with the ginger slices, 4 slices garlic, and the cilantro sprigs. Rub the fish with 1 1/2 tablespoons sesame oil. Season with salt and pepper.
- Put the bok choy, mushrooms, two-thirds of the scallions, the remaining garlic, the grated ginger, and 1/4 teaspoon salt in a medium bowl. Season with pepper, and toss.
- Transfer half of the bok choy mixture to a 9 × 13-inch baking pan; place the fish on top. Top with the remaining bok choy mixture. Whisk together the soy sauce, vinegar, mirin, and 1/4 teaspoon salt; drizzle over the fish. Tightly cover the pan with foil.
- Pour water to a depth of 1/4 inch in another 9 × 13-inch baking pan; bring to a boil on top of the stove. Reduce heat; let simmer. Set the pan with the fish on top; steam until cooked through, 16 to 20 minutes. Transfer to a platter; garnish with the remaining scallions and chopped cilantro. Drizzle with the remaining 2 tablespoons sesame oil.
STEAMED SEA BASS, CANTONESE STYLE
Provided by Michael Tong
Categories Wine Wok Fish Garlic Ginger Steam Dinner Seafood Bass White Wine Summer Winter Party Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- 1. Rinse the fish inside and out with 1/4 cup of wine.
- 2. Select a round or oval platter that's large enough to hold the fish but will fit inside the top of a steaming utensil. This could be a traditional Chinese bamboo or metal steamer, or a Western-style clam steamer.
- 3. Place the fish on the platter and set platter in the top of the steamer. Cover and steam over boiling water 10 to 15 minutes.
- 4. Meanwhile, prepare the sauce base by combining the 2 tablespoons of wine, garlic, scallions, ginger, and sugar in a small bowl.
- 5. Check fish for doneness. When cooked, the flesh will be white and pull easily from the bones. Remove the platter and pour off the liquid that has accumulated around the fish.
- 6. Heat the oil in a wok or saucepan, and when it is hot, add the sauce base. Cook, stirring until the sauce boils.
- 7. Pour soy sauce over the sea bass first, and then pour the boiled sauce over the fish. Serve immediately.
More about "steamed sea bass with vanilla baby vegetables and cappuccino sauce recipes"
STEAMED SEA BASS WITH VANILLA, BABY VEGETABLES AND …
From pinterest.ca
STEAMED SEA BASS - SALU SALO RECIPES
From salu-salo.com
ASIAN-STEAMED SEA BASS | FISH RECIPES | JAMIE OLIVER …
From jamieoliver.com
STEAMED SEA BASS WITH VANILLA BABY VEGETABLES AND …
From cooking-guide.com
STEAMED SEA BASS IN A FRAGRANT SPICY SAUCE RECIPE - BBC FOOD
From bbc.co.uk
STEAMED SEA BASS WITH VANILLA BABY VEGETABLES AND …
From tfrecipes.com
SEA BASS FILLET WITH CORIANDER & VANILLA SAUCE
From greatbritishchefs.com
15-MINUTE MEDITERRANEAN SEA BASS RECIPE | THE …
From themediterraneandish.com
STEAMED SEA BASS WITH VANILLA, BABY VEGETABLES AND …
From recipeofhealth.com
STEAMED SEA BASS WITH VANILLA, BABY VEGETABLES AND …
From foodnetwork.cel29.sni.foodnetwork.com
SEA BASS AND STEAMED VEGETABLES WITH HERB SAUCE
From lacucinaitaliana.com
HOW TO STEAM SEA BASS FILLETS - GREAT BRITISH CHEFS
From greatbritishchefs.com
LEEK AND SEA BASS RECIPES - SUPERCOOK
From supercook.com
STEAMED SEA BASS WITH VANILLA, BABY VEGETABLES AND …
From recipenode.com
STEAMED SEABASS WITH PEARLED VEGETABLES AND BASIL CREAM SAUC
From cooknwithclass.com
STEAMED SEA BASS WITH VANILLA, BABY VEGETABLES AND …
From foodnetwork.cel02.sni.foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love