Best Asian Marinated Striped Bass Recipes
PAN-SEARED STRIPED BASS WITH THAI RED CURRY SAUCE AND SPICY EGGPLANT
Steps:
- Preheat the oven to 375 degrees F.
- For the spicy eggplant: Add 2 tablespoons of the oil to a medium saute pan over high heat. Add the red onion and sweat, stirring frequently, for about 2 minutes. Add the remaining 2 tablespoons oil, eggplant, garlic, ginger, bird's eye chile and salt. Cook, stirring frequently, until the eggplant is browned, about 5 minutes. Stir in the chicken stock, fish sauce and chili paste. Reduce the heat to medium and cook for about 15 minutes. Stir in the cilantro and Thai basil before serving.
- For the fish: Add 2 tablespoons of oil to a medium saute pan over high heat. Season the fish generously on both sides with salt and lay it skin-side down in the hot pan. Sear until the skin is crispy, about 2 minutes. Flip the fish and cook for about 1 minute. Adjust the heat as needed. Transfer the fish to a baking sheet skin-side up. Bake until done, about 5 minutes.
- For the red curry sauce: Pour out excess oil from the pan used to cook the fish. Over medium heat, add the scallion whites, garlic and ginger and sweat for about 1 minute. Stir in the coconut milk, chicken stock, palm sugar, fish sauce, red curry paste, kaffir lime leaves and lime zest and juice. Bring to boil, then reduce to a simmer and cook until the sauce thickens, about 15 minutes. Taste and adjust the seasoning as needed. Before serving, stir in the scallion greens.
- For serving: Top the fish with the red curry sauce, peanuts, cilantro and Thai basil. Serve with the spicy eggplant.
PAN SEARED CHILEAN SEA BASS WITH ASIAN MARINADE
This pan seared Chilean sea bass is flavored with a delicious Asian marinade of soy sauce, ginger, and mirin. It's perfectly pan fried until it's flaky and tender with an incredibly crispy skin! A delicious Asian sea bass flavored with soy ginger teriyaki marinade!
Provided by Jamie
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- Prep: Prep the sea bass by patting it dry with a paper towel. Flip it skin side up and score the skin by making shallow cuts with a knife.
- Marinate: Add all the ingredients for the marinade in a bowl or a resealable plastic bag. Add the sea bass and massage the marinade into the fish. Let it marinade on the counter for 15 minutes. See Note 1.
- Heat pan: Heat a non-stick pan over medium to medium low heat and add a bit of vegetable oil to the pan. See Note 2. Once the pan is heated, scrape off any excess marinade and place the fillets skin side down. Leave it alone until it starts sizzling and rendering out fat. Leave the pan uncovered. Lightly press down with the flat side of your spatula for a few seconds. Let the skin continue cooking until very crispy. Depending on thickness, times will vary. Mine took 4 to 5 minutes. Check halfway through and lower the heat if necessary to avoid burning the skin.
- Flip: Flip the fish and cook it skin side up until the flesh is opaque and easily flakes apart. Do not cover the pan with a lid as the steam will soften up the skin. See Note 3.
- Serve: Plate the sea bass crispy skin side up and serve immediately with lemon wedges and herbs.
Nutrition Facts : Calories 84 kcal, Carbohydrate 10 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 686 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
STRIPED BASS POACHED IN SPICY SOY SAUCE
Poaching fish in a mixture of soy sauce and water is a simple, fast method that adds gorgeous flavor to fillets, which emerge moist and succulent. It is also flexible and forgiving, with a cooking liquid that can accommodate a host of seasonings. Here those seasonings are sugar (to cut the saltiness of the soy sauce), scallions and an optional fresh or dried chile pepper (either minced or put in whole), but you could experiment with ginger, garlic, lime juice or other flavors. Combine all the ingredients, except the bass, in a skillet. Bring to a boil, add the fish flesh-side-down, and adjust the heat so that the mixture does not bubble too aggressively. The fish cooks in 8 to 10 minutes, until its flesh is mahogany-colored and doesn't resist when you slice in with a thin-bladed knife. Serve on top of rice, garnished with the cooking liquid and the scallions, which are now limp and tender. Other fish, like cod, halibut, monkfish and salmon, also work, but keep an eye on it as it poaches - you will likely need to adjust the cooking time slightly.
Provided by Mark Bittman
Categories dinner, quick, project, main course
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine the soy sauce, water, sugar, scallions, chile (if using) and 1/2 to 2/3 cup water in a skillet just large enough to hold the fish. Turn the heat to medium high, and bring to a boil.
- Add the fish, and adjust the heat so the mixture bubbles but not furiously. Cook 8 to 10 minutes, turning once or twice, until the fish is coated with a brown glaze and cooked through. Serve with white rice, spooning the sauce over all and garnishing with the scallions.
Nutrition Facts : @context http, Calories 205, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 4 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 1 gram, Sodium 1585 milligrams, Sugar 4 grams
MISO AND SOY CHILEAN SEA BASS
This Sea Bass will melt in your mouth! Delicious, I had this at Blue Water Grill in NYC and it was by far the best sea bass I've ever had in my life. This recipe is as close as I can get to tasting like the restaurants. They served it with bok choy and sticky rice on the side.
Provided by Swest
Categories World Cuisine Recipes Asian Japanese
Time 3h17m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk together the sake, mirin, soy sauce, brown sugar, and miso paste in a bowl to make the marinade. Place the sea bass in a large sealable plastic bag and pour the marinade over the sea bass. Chill in refrigerator 3 to 6 hours. Arrange the fillets on a baking sheet. Discard the marinade.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar.
- Bake the sea bass under the broiler until the fish flakes easily with a fork, 7 to 9 minutes. Sprinkle with chopped green onions to serve.
Nutrition Facts : Calories 286.9 calories, Carbohydrate 27.9 g, Cholesterol 47.2 mg, Fat 3.7 g, Fiber 1.4 g, Protein 24.7 g, SaturatedFat 0.8 g, Sodium 1612.5 mg, Sugar 22.3 g
ASIAN MARINATED STRIPED BASS
Make and share this Asian Marinated Striped Bass recipe from Food.com.
Provided by dicentra
Categories Bass
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine first 4 ingredients in a large zip-top plastic bag; add fish to bag. Seal and marinate in refrigerator 20 minutes, turning once. Remove fish from bag, and reserve marinade.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat.
- Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork.
- Remove fish from pan. Add marinade to pan; bring to a boil. Cook 30 seconds; serve with fish.
Nutrition Facts : Calories 213.1, Fat 6.3, SaturatedFat 1.3, Cholesterol 115.6, Sodium 1161.7, Carbohydrate 4.2, Fiber 0.1, Sugar 3.7, Protein 32.9
MARINATED GRILLED STRIPED BASS
Nice mix of flavors. This recipe is from The Boston Globe, Leigh Belanger. Prep/cook time does not include marinating time.
Provided by mermaidmagic
Categories Bass
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine olive oil, lime juice, lime zest, cilantro and garlic in a large shallow bowl.
- Add salt and pepper to taste.
- With the tip of a paring knife, make three diagonal slits through the skin of each filet.
- Place the fish in the marinade and turn to coat the fish.
- Cover and refrigerate at least one hour.
- Light a charcoal grill or turn a gas grill to medium high.
- Place the bass on the grill and cook for about 8 minutes on each side, or until the fish flakes easy.
Nutrition Facts : Calories 466.9, Fat 32.3, SaturatedFat 4.9, Cholesterol 181.4, Sodium 158.7, Carbohydrate 2.4, Fiber 0.2, Sugar 0.4, Protein 40.4
PAN-FRIED STRIPED BASS WITH LEMON SAUCE
Pan-frying is best for thinner fillets and steaks, or for whole fish that are no more than 1 inch thick. Season the fish with salt and pepper and other seasonings such as chopped fresh herbs or crushed spices as desired. For skinless fillets, heat a heavy sauté or frying pan until quite hot; add just enough oil, clarified butter, or a mix of oil and whole butter to cover the bottom of the pan. Carefully add the fish and cook over medium-high heat for 3 minutes (4 to 5 minutes for whole fish) and then turn. Cook for another 3 minutes and test for doneness. Remove the fish from the pan when it is just slightly underdone, as it will continue cooking in the residual heat. When cooking fish with skin, add more fat to the pan, about 1/8 inch deep. Put the fish into the pan skin side down. The skin will shrink while it cooks, pulling the fish up from the bottom of the pan. To keep the skin next to the hot pan (which is necessary to crisp it), weigh the fillets down with a foil-wrapped skillet that is slightly smaller than the one used for the cooking. This will hold the fillets fl at and ensure even crisping of the skin. Cook the fillets on their skin for the majority of the time, about 5 to 7 minutes, depending on their thickness, then turn them and cook on the flesh side for just another minute or two, or until done. Remember that the pan must be quite hot before the fish is added; this will keep it from sticking. Also, don't crowd the fish or it will sweat and give off liquid, ruining any chances of browning and crisping. Lastly, don't overcook the fish. A quick pan sauce can be made aft er you have removed the fish and poured off the cooking fat. Add tomato sauce to the hot pan and stir in all the brown bits left on the pan for added flavor, or deglaze the hot pan with wine or lemon juice and finish with a swirl of butter or extra-virgin olive oil and a handful of herbs. Add a handful of toasted nuts for flavor and texture. The striped bass fishery, once endangered, has fully recovered and is now flourishing. This fish is especially delicious with its skin left on and sautéed until brown and crispy.
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the sauce, whisk together: 1/4 cup extra-virgin olive oil, 1/4 teaspoon lemon zest, 2 tablespoons fresh lemon juice, Salt, Fresh-ground black pepper.
- Taste for salt and lemon juice and adjust as desired. The sauce will separate as it sits; this is not a problem.
- Season: 4 pieces striped bass, skin on (4 to 6 ounces each) with: Salt, Fresh-ground black pepper.
- Choose a heavy-bottomed pan for frying the fish. Take another, slightly smaller pan that will fit into the pan for the fish, and wrap its bottom with foil. This pan will be used as a weight to hold the fish flat against the frying pan to ensure that all of the skin will cook and crisp. (You will see the fish contract when it goes into the hot pan, as the skin shrinks on contact with the heat.) Warm the larger pan over medium-high heat. When hot, pour in: Olive oil, enough to generously coat the bottom.
- Add the pieces of bass, skin side down, and place the foil-wrapped pan on top of the fish. Cook until the skin is brown and crispy, about 7 minutes. Check now and then to see that the fish is indeed browning, but not overbrowning. Adjust the heat up or down to speed up or slow down the cooking as needed. When the skin is browned, remove the top pan and turn the fish. Cook for another minute or so, until the fish is just cooked through, but is still moist and tender inside. Meanwhile whisk the lemon sauce together again and pour it onto a warm plate. Serve the fish skin side up, on top of the sauce.
- Garnish the fish with a couple spoonfuls of chopped tender herbs such as parsley, chives, chervil, cilantro, or basil.
- Soak, rinse, and squeeze dry a tablespoon or so of capers. When the fish is cooked add the capers to the hot pan and sauté for a minute or two. Remove with a slotted spoon and scatter over the fish.
- Make a Beurre Blanc (Warm Butter Sauce; page 228) instead of the olive oil sauce.
SPICY STRIPED BASS
This recipe can be made with any white meat fish that is suitable for the grill. People who do not like fish usually go for seconds!
Provided by CPA Chef
Categories Bass
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Sauce: Saute the garlic, scallions, ginger, and the habanero chili in oil in a saucepan. When browned, add the remaining ingredients and cook for 5 minutes.
- Bass: Grill the Striped Bass. Depending on the thickness of the filets and the heat of the fire, grill for 8 to 10 minutes.
- Pour sauce on the bass filets. Garnish with chopped scallions.
Nutrition Facts : Calories 114.1, Fat 6.3, SaturatedFat 1, Sodium 633.5, Carbohydrate 13.2, Fiber 0.9, Sugar 10.2, Protein 1.9
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Asian cuisine is known for its complex flavors and fragrant aromas, which can be achieved through a variety of cooking techniques and spices. One popular Asian ingredient is striped bass, a type of white fish that is commonly found in the Pacific Ocean. There are many ways to prepare striped bass, but marinating is a simple and effective way to infuse it with Asian-inspired flavors. In this article, we will explore the basics of Asian marinated striped bass recipes and some of the most popular variations.
The Basics of Marinating
Before we dive into the specific recipes, let's review the basics of marinating. Marinating is the process of soaking food in a seasoned liquid for several hours or overnight. The purpose of marinating is to add flavor and tenderize the meat or fish. There are many different types of marinades, but most Asian marinades include a combination of these basic ingredients: - Sour: The sour component of a marinade can come from citrus juice, vinegar, or another acidic ingredient. The acidity helps to break down the proteins in the fish, making it more tender. - Sweet: Most Asian marinades also include a sweet component, such as honey, brown sugar, or mirin. The sweetness balances out the sourness and adds depth of flavor. - Salty: Soy sauce, tamari, or fish sauce are commonly used in Asian marinades to add a savory, umami flavor. - Aromatics: Finally, Asian marinades often include aromatics such as garlic, ginger, scallions, or lemongrass to add fragrance and complexity to the flavor profile.Popular Asian Marinated Striped Bass Recipes
Now that we know the basics of marinating, let's explore some of the most popular Asian marinated striped bass recipes.Soy-Ginger Marinated Striped Bass
This simple yet flavorful marinade is perfect for grilled or broiled striped bass. To make the marinade, whisk together the following ingredients in a bowl: - 1/4 cup soy sauce - 1/4 cup rice vinegar - 2 tablespoons honey - 1 tablespoon grated ginger - 1 garlic clove, minced - A pinch of red pepper flakes Place the striped bass fillets in a shallow dish and pour the marinade over them. Cover the dish and refrigerate for at least 30 minutes or up to 2 hours. Remove the fish from the marinade and discard any excess liquid. Grill or broil the fish until it is cooked through and flakes easily with a fork.Thai-Style Striped Bass Curry
If you're looking for a more complex flavor profile, try this Thai-style curry recipe that features marinated striped bass. Here are the ingredients you'll need: - 1 pound striped bass fillets, cut into bite-sized pieces - 1/4 cup green curry paste - 1 can (13.5 oz) coconut milk - 1 tablespoon fish sauce - 1 tablespoon palm sugar - 1 tablespoon lime juice - 1 red bell pepper, sliced - 1/2 cup cherry tomatoes - Fresh basil for garnish In a large bowl, whisk together the curry paste, coconut milk, fish sauce, palm sugar, and lime juice. Add the striped bass pieces and marinate for at least 1 hour or up to overnight. Heat a large skillet over medium-high heat and add the marinated fish (discard any excess liquid). Cook until the fish is browned on all sides, then add the sliced bell pepper and cherry tomatoes. Cook for another 5-7 minutes until the vegetables are tender and the fish is cooked through. Garnish with fresh basil and serve over rice.Korean BBQ Striped Bass
For a Korean twist on marinated striped bass, try this BBQ recipe. Here are the ingredients: - 1 pound striped bass fillets, cut into bite-sized pieces - 2 tablespoons gochujang (Korean red pepper paste) - 2 tablespoons soy sauce - 1 tablespoon honey - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 1 garlic clove, minced - 1 scallion, thinly sliced - Toasted sesame seeds for garnish In a large bowl, whisk together the gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and scallion. Add the striped bass pieces and toss to coat evenly. Marinate for at least 1 hour or up to 4 hours. Preheat a grill or grill pan over medium-high heat. Remove the fish from the marinade and grill for 3-4 minutes per side, until charred and cooked through. Garnish with toasted sesame seeds and serve with steamed rice and bok choy.Conclusion
Marinating striped bass in Asian flavors is an easy way to elevate this mild fish into a complex and flavorful dish. Whether you prefer Thai curry, Korean BBQ, or a simple soy-ginger marinade, there are plenty of options to suit your taste. Get creative and experiment with different ingredients to find your perfect marinated striped bass recipe.Choose Fresh Striped Bass
When you're buying striped bass, make sure to get it from a reputable fishmonger. You can easily tell if the fish is fresh by checking its appearance and smell. Fresh striped bass has clear eyes, shiny skin, and a pleasant odor. If the fish looks dull, has cloudy eyes, or smells bad, don't buy it as it will affect the taste of the dish. You can also ask your fishmonger to clean and scale the fish for you.Marinate the Fish in Advance
Marinating the fish in advance can significantly enhance the flavor. It's recommended to marinate the striped bass for at least 30 minutes up to 24 hours before cooking. This allows the marinade to completely penetrate the fish and gives it a more intense flavor. You can marinate the fish in a plastic bag or a shallow dish. Make sure to turn the fish occasionally to ensure that it's evenly coated with the marinade.Ingredients for an Asian Marinated Striped Bass Recipe
- 1 1/2 pounds striped bass fillet
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 1 tablespoon sesame oil
- 1 tablespoon chopped scallions
- 1 teaspoon red pepper flakes