Best Chilean Sea Bass W Black Bean Sauce On Spinach Recipes

BAKED CHILEAN SEA BASS IN BLACK BEAN SAUCE

Baked Chilean Sea Bass in Black Bean Sauce image

The Best Northwest Places Cookbook (Volume 1). Delialah's, Vancouver, British Columbia. Sea bass is a delicate-flavored, firm-fleshed white fish.You can also use salmon, halibut, or flounder in this versatile recipe. Round out the meal with blanched asparagus and grilled red and yellow peppers.

Provided by lazyme

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon vegetable oil (or more)
1 1/2 lbs chilean sea bass fillets, cut into portions
1/2 cup freshly squeezed orange juice
1/4 cup dry sherry
1/4 cup sake
1/4 cup oyster sauce
3 1/2 tablespoons fermented black beans, chopped
2 tablespoons soy sauce
1 1/2 teaspoons freshly squeezed lime juice
1 1/2 teaspoons minced cilantro
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger
1/2 teaspoon minced jalapeno
1/2 teaspoon cornstarch

Steps:

FOR THE BLACK BEAN SAUCE, combine the orange juice, sherry, sake, oyster sauce, black beans, soy sauce, lime juice, cilantro, garlic, ginger, jalapeno, and cornstarch in a medium bowl and whisk to mix well. Set aside.
PREHEAT THE OVEN to 350°F.
HEAT THE OIL in a large, ovenproof skillet over medium-high heat. Add the fish and cook until well browned, about 1 minute per side. Remove the skillet from the heat, pour the black bean sauce over the fish, and put the pan in the oven to bake until the fish is just cooked through, 8 to 10 minutes longer.
SET A PORTION of the fish onto each individual plate. If the black bean sauce has not thickened, boil until reduced slightly. Spoon the black bean sauce over and around the fish and serve.

Nutrition Facts : Calories 258.5, Fat 6.9, SaturatedFat 1.3, Cholesterol 69.9, Sodium 1122, Carbohydrate 7.5, Fiber 0.2, Sugar 2.9, Protein 33

SEA BASS IN BLACK BEAN SAUCE

Sea Bass in Black Bean Sauce image

Do not be alarmed by this list of ingredients. This dish is much simpler to prepare than it may seem.

Provided by Jason Epstein

Categories dinner, weekday, main course

Time 25m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 sea bass, about 1 1/2 to 2 pounds each, filleted, skin left on
8 ounces fresh Hong Kong-style egg noodles (available in Asian markets)
2 tablespoons light soy sauce, or more to taste
2 tablespoons dark sesame oil, or more to taste
2 tablespoons fermented black beans with garlic (available in jars in Asian markets)
3 tablespoons peanut oil, or more as needed
2 cups fresh mung bean sprouts
1/2 red bell pepper, finely diced
1/2 green bell pepper, finely diced
4 medium fresh shiitake mushrooms, stems discarded, caps thinly sliced
4 green onions, white part and some green, trimmed, thinly sliced
1/2 tablespoon peeled, thinly sliced fresh ginger root
1 cup chicken broth, or more as needed
1 tablespoon cornstarch or arrowroot

Steps:

Gently cut 2 X's through the skin of each fillet without cutting the meat, to keep them from curling. Set aside.
Soak noodles in warm water for 1 minute, drain and toss with 1 tablespoon soy sauce and 1 tablespoon sesame oil, or more to taste. The flavor should be noticeable but not overpowering. Set aside.
Combine the black beans with 1 tablespoon soy sauce and 1 tablespoon sesame oil. In a wok heat 1 tablespoon of peanut oil until smoking. Add the bean sprouts, bell peppers, mushrooms, green onions and ginger. Stir-fry for 1 minute. Add the bean-sauce mixture and stir-fry 1 minute. Add 1 cup chicken broth and stir-fry 1 minute more. Mix the cornstarch or arrowroot with a bit of water until smooth and add to the sauce. Heat to boiling, stirring gently, until the sauce is clear and thickened. If too thick, thin with more chicken stock. Set aside and keep warm.
In a nonstick 10-inch skillet heat 1 tablespoon peanut oil until almost smoking, add the noodles and flatten into a pancake. Fry gently until crisp, turn over, adding more oil if needed, and brown other side. Place on a platter and keep warm.
Heat the remaining 1 tablespoon peanut oil in a nonstick 10-inch skillet over medium-high heat until it shimmers. Add the bass fillets, skin side down, and move the fillets gently to prevent sticking. Reduce heat to medium and cook until the skin is crisp, about 2 minutes. Turn over and cook until a sharp knife meets almost no resistance, 1 to 2 minutes, and fish is browned slightly. Do not overcook!
To serve: Spoon the sauce over the noodles and top with the fillets.

Nutrition Facts : @context http, Calories 841, UnsaturatedFat 20 grams, Carbohydrate 55 grams, Fat 29 grams, Fiber 5 grams, Protein 87 grams, SaturatedFat 6 grams, Sodium 949 milligrams, Sugar 7 grams, TransFat 0 grams

STEAMED SEA BASS WITH BLACK BEAN SAUCE

Steamed Sea Bass with Black Bean Sauce image

I have not tried this. I was told that if I did it would make a fish eater out of me!! Don't know why but I just don't care for fish. Hope someone out there will try it and let me know if they liked it!!

Provided by Tebo3759

Categories Bass

Time 17m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 lbs sea bass fillets, about 1/4" thick
3 tablespoons black bean garlic sauce (available in any Oriental store)
1/2 inch ginger, cut into matchstick pieces
2 green onions, cut into 2" pieces
1 teaspoon peanut oil
cilantro (to garnish)

Steps:

Place a rack in a wok or frypan with 1" water.
Place fish in pyrex pie plate in a single layer.
Spread black bean sauce over top and side of fish.
Top with ginger and green onion.
Drizzle oil over fish.
Place pie plate on rack, cover and steam for about 12 minutes or until fish flakes easily.
Remove and garnish with cilantro.