Best Steamed Chilean Seabass With Chinese Broccoli Asian Aromatics And Black Bean Sauce Recipes

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ASIAN-STYLE SIZZLING BLACK BASS



Asian-Style Sizzling Black Bass image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 11

1 whole black bass, cleaned and scaled, fins trimmed
8 (1/4-inch thick) slices fresh ginger
1/2 cup sake
1/2 cup low-sodium soy sauce
1/4 cup lemon juice, plus 1/2 lemon for garnish
1 teaspoon sugar
Peanut oil, for deep-frying
Salt
Freshly ground black pepper
2 scallions, thinly sliced, plus 2 scallions, cut into strips, for garnish
Fresh cilantro sprigs, for garnish

Steps:

  • Make 4 deep, diagonal slashes down to the bone on both sides of the fish. Insert the ginger into the slashes. Refrigerate the fish until ready to cook.
  • In a small saucepan, bring the sake, soy sauce, 1/4 cup lemon juice, and sugar to a boil. Remove the pan from the heat, and let it cool. Stir in the sliced scallions.
  • Fill a wok or deep-fryer large enough to hold the fish with peanut oil to cover the fish by 1 inch. Heat the oil until very hot, about 375 degrees F on a deep-frying thermometer.
  • Season the fish lightly all over with salt and pepper, then dust it lightly but evenly with cornstarch. Hold the fish by the tail, carefully slip it head first and away from you into the hot oil. Fry it until the skin is crispy and golden brown and the flesh is cooked through, flaky, and separates easily from the bone, about 10 minutes.
  • With long-handled metal tongs, remove the fish from the wok, letting excess oil drip back into the wok. Transfer the fish to a serving platter. Garnish the fish with scallion strips and cilantro and squeeze the lemon half over it. Serve immediately, passing the sauce on the side.

CHINESE WOK-TOSSED MUSSELS IN BLACK BEAN SAUCE



Chinese Wok-Tossed Mussels in Black Bean Sauce image

Provided by Andrew Zimmern

Categories     appetizer

Time 30m

Yield 4 servings, as an appetizer

Number Of Ingredients 13

2 pounds large black or blue mussels
3 dried hot chiles
1 bunch scallions, cut into 1-inch lengths
1 tablespoon thinly sliced fresh ginger (about one 1-inch piece)
3 tablespoons fermented Chinese black beans
1 or 2 cloves garlic, crushed
2 tablespoons toban djan (chile garlic bean paste)
1 cup chicken stock
2 tablespoons cornstarch
3 tablespoons peanut oil
2 tablespoons sugar
1/2 cup sake
1/2 cup carrot ribbons (about 1 medium carrot)

Steps:

  • Rinse and debeard the mussels.
  • Prepare the ingredients and organize your mise en place. For this dish, you need to have everything ready to go before you start to cook.
  • Place the aromatics (dried chiles, scallions, ginger, Chinese black beans, garlic and chile bean paste) in a small bowl. Reserve.
  • Combine the chicken stock and cornstarch in a small bowl; stir to incorporate.
  • Preheat a large wok fitted with a domed lid over high heat. Add the oil and swirl to coat. Add the bowl of aromatics and cook for 30 seconds, tossing with a wooden spoon or spatula. Then add the sugar, mussels, sake and carrot ribbons, and shake the wok or toss to coat. Cover and cook for 1 minute.
  • Stir the cornstarch-chicken stock mixture again, add to the wok, then cover and cook for 3 minutes, shaking the wok or tossing every minute.
  • Remove the lid. Arrange any mussels that are cooked and open in serving bowls.[Cover and continue to cook any remaining mussels for another minute. Transfer open mussels to serving bowls; discard any that do not open. Pour the sauce over the mussels and serve.

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

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.

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

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

HERB-STEAMED CHILEAN SEA BASS



Herb-Steamed Chilean Sea Bass image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 bento servings

Number Of Ingredients 4

3/4 pound Chilean Sea Bass fillet
Salt and ground black pepper
3 tablespoons each of chopped tarragon, dill and flat-leaf parsley
Sprigs of tarragon, dill and flat-leaf parsley for garnish

Steps:

  • Cut the sea bass in half horizontally. Season the inside with salt and pepper and fill the center with the chopped herbs. Reassemble the sea bass and season the outside with salt and pepper to taste. Wrap in plastic wrap.
  • Steam the sea bass in an 8-inch, flat-bottomed steamer, covered, for 6 minutes, or until it is barely opaque.
  • To assemble: Remove the plastic wrap. Use a very sharp knife to cut the fish into eight 2-inch wedges. Choose a flat, colorful plate to set off the dramatic form of the fish. Stand one wedge on its end and show the herb filling of the other. Garnish with fresh herbs.

CHINESE STEAMED SEA BASS



Chinese Steamed Sea Bass image

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

1 pound whole sea bass - cleaned, rinsed, and patted dry
salt to taste
5 spring onions, thinly sliced
¼ cup peeled and thinly sliced ginger
¼ cup soy sauce
¼ cup chile oil
1 tablespoon white sugar

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



Chinese-Style Steamed Sea Bass with Vegetables image

Categories     Sauce     Vegetable     Steam     Bass     Simmer     Boil

Yield serves 2

Number Of Ingredients 12

1 whole sea bass (2 pounds), cleaned
Coarse salt and freshly ground pepper
4 thin slices peeled fresh ginger, plus 2 teaspoons grated ginger
3 garlic cloves, thinly sliced
10 sprigs cilantro, plus 1 tablespoon coarsely chopped for garnish
3 1/2 tablespoons toasted sesame oil
1 1/2 pounds baby bok choy, white stems cut crosswise into 3/4-inch-thick pieces and leaves discarded
10 small shiitake mushrooms, stemmed and sliced 1/4 inch thick
7 scallions, thinly sliced on the diagonal
2 1/2 tablespoons soy sauce
2 1/2 tablespoons rice-wine vinegar
1 tablespoon mirin (Japanese sweet rice wine) or packed brown sugar

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 CHILEAN SEABASS WITH CHINESE BROCCOLI, ASIAN AROMATICS AND BLACK BEAN SAUCE



Steamed Chilean Seabass with Chinese Broccoli, Asian Aromatics and Black Bean Sauce image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 1 serving

Number Of Ingredients 13

1/3 cup shallots, brunoise
1/3 cup ginger, brunoise
1/3 cup garlic, brunoise
1 tablespoon sesame oil
1/3 cup sugar
2 cups chicken stock
3/4 cup soy sauce
1/2 cup fermented black beans, soaked and chopped
10 star anise
1 orange, zested
1/3 cup coriander seeds
6 ounces Chilean sea bass fillet
3 bunches Chinese broccoli

Steps:

  • Lightly saute shallots, ginger, garlic in the sesame oil until shallots are translucent. Add sugar, chicken stock and soy sauce to the mixture. Reduce liquid by half over medium heat and then add the black beans. Simmer for 10 minutes. Place aromatics in the bottom of the steam basket, and then place the fish and the broccoli on top of the steam basket. Place the steam basket over the simmering pot of water until the fish is cooked. Drizzle sauce over the fish to finish the dish.

STEAMED SEA BASS WITH VANILLA, BABY VEGETABLES AND CAPPUCCINO SAUCE



Steamed Sea Bass with Vanilla, Baby Vegetables and Cappuccino Sauce image

Fish is so good for you, and so is steaming, a great method of cooking because none of the flavors or nutrients are lost. This sauce tastes very creamy and rich without having any of the fat from cream.

Provided by Jamie Oliver

Categories     dessert

Time 30m

Yield 2 servings

Number Of Ingredients 10

1 vanilla pod
1 lemon, juiced and 1 lemon leaf
1 teaspoon extra-virgin olive oil
2 (8-ounce, 225 grams) sea bass fillets, skin on, scaled, pin bones removed and scored
8 baby leeks
4 ounces (115 grams) fresh peas
4 ounces (115 grams) fresh broad beans
8 small new potatoes, scrubbed and cooked
1 pint (565 ml) semi-skimmed milk
Sea salt and freshly ground black pepper

Steps:

  • Remove the seeds from the vanilla pod and place both the seeds and pod on a plate with the lemon juice and olive oil. Mix up with a fork, then place the fish on the plate and turn it so both fillets are covered. Place the vanilla seeds and lemon leaf on top of the fillets, reserving the vanilla pod.
  • Split the leeks down the middle, 1-inch from the end, and wash under cold water. Mix the peas, broad beans and new potatoes together.
  • Put the milk into a saucepan with the reserved vanilla pod and slowly simmer over a medium heat. In a bamboo steamer* place the leeks on the bottom, then cover with the pea mix. Sprinkle with salt and freshly ground black pepper, then place the steamer over the pan of milk. In a second bamboo steamer place the lemon leaf, and the fillets skin side up. Open up the score marks and pour over the juices from the plate. Place the lid on top and cook for 10 to 15 minutes on a slow simmer.
  • Remove the steamers from the pan, place some vegetables on each plate, and top with the fish. To finish the sauce, remove the vanilla pod from the milk and whiz up with a cappuccino frother or 'whizzer', or in a liquidizer. This gives the sauce a thick cappuccino effect, which is both visually and texturally very nice.

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