Best Sea Bass With Gingered Vegetable Stir Fry Recipes

Sea Bass With Gingered Vegetable Stir-Fry image

Provided by Leslie in Texas

Categories Bass

Time 55m

Yield 8 serving(s)

Number Of Ingredients 15

1 1/2 cups low sodium chicken broth
1 tablespoon cornstarch
3 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 tablespoons sake or 2 tablespoons sherry wine
1 1/2 tablespoons sesame oil
2 teaspoons sugar
8 sea bass fillets (6-8 oz.)
1/3 cup sake or 1/3 cup sherry wine
1/4 cup soy sauce
4 tablespoons vegetable oil
6 tablespoons peeled minced fresh ginger
2 large carrots, peeled and cut into 2 inch long matchstick-sized strips
6 -8 ounces fresh shiitake mushrooms, stemmed and caps thinly sliced
6 green onions, cut into 2 inch long matchstick-sized strips

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 Curry and Ginger image

Yield Serves 6

Number Of Ingredients 13

2 cups nonfat milk
3 tablespoons minced peeled fresh ginger
1 tablespoon Thai red curry base*
1 teaspoon turmeric
2 teaspoons finely chopped garlic
2 teaspoons fish sauce (nam pla)
1 1/2 teaspoons imitation coconut extract
6 5-to 6-ounce sea bass fillets
1/2 cup bottled clam juice
1 tablespoon arrowroot
3 tablespoons chopped fresh basil
1 tablespoon sugar
3 cups cooked jasmine rice or other white rice

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.

Sea Bass with Gingered Vegetable Stir-Fry image

Yield Serves 8

Number Of Ingredients 17

Sauce
1 1/4 cups canned low-salt chicken broth
1 tablespoon cornstarch
3 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 tablespoons sake
1 1/2 tablespoons oriental sesame oil
2 teaspoons sugar
Fish
8 6-to 8-ounce sea bass fillets
1/3 cup sake
1/4 cup soy sauce
4 tablespoons vegetable oil
6 tablespoons minced peeled fresh ginger
2 large carrots, cut into 2-inch-long matchstick-size strips
6 to 8 ounces fresh shiitake mushrooms, stemmed, caps thinly sliced
6 green onions, cut into 2-inch-long matchstick-size strips

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.