THAI STEAMED SEA BASS WITH LIME AND GARLIC SAUCE
This simple steamed sea bass is delicious served with the sweet, sour, spicy and savoury sauce!
Provided by Dan Toombs
Categories Thai Recipes
Time 22m
Number Of Ingredients 9
Steps:
- Make three or four shallow slits on each side of the sea bass. Place the kaffir lime leave in the cavity and place on a steaming tray. If you have a fish steamer as shown, that is the best option but any steamer that will hold the fish is fine.
- Place the steamer over high heat and steam the fish for about 12 minutes or until cooked through.
- While the fish is cooking, heat the chicken stock in a sauce pan over medium high heat and bring to a rolling simmer. Add the palm sugar and stir it into the stock until it dissolves. Turn off the heat and then add the chopped garlic. The sharp flavour of the garlic will mellow in the hot stock and become softer.
- Stir in the chopped chilies followed by the fish sauce and lime juice and coriander and give it a good stir. Set aside
- Check the fish to see if it is cooked through. When checking sea bass for doneness, the meat should easily come off the bone. If it is sticking, steam it for about another minute or so.
- Place the cooked fish on a heated platter and spoon some of the solid ingredients of the sauce, like the garlic, chillies and coriander over it. Then pour the remaining sauce over the fish. It is not necessary that the sauce be piping hot. This is more of a salsa than a sauce but I do lime mine to be warm.
- Serve immediately and enjoy.
STEAMED FISH WITH KAFFIR LIME LEAVES
This is simple, perfect and low fat as well. I use orange roughy but any firm white fish is suitable. My friend Maureen gave me this recipe. If kaffir leaves are not available lime or lemon slices would work.
Provided by Ninna
Categories Orange Roughy
Time 15m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Place Kaffir leaves, side by side in bottom of bamboo steamer, place seasoned fish fillets on top, then lid.
- Bring a saucepan of water to the boil and then place basket with fish over simmering water for about 10 mins or until fish is cooked.
Nutrition Facts : Calories 189, Fat 1.6, SaturatedFat 0.3, Cholesterol 99, Sodium 140.4, Protein 41.1
STEAMED FISH WITH GINGER
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Set a large bamboo or metal steamer basket over a skillet of simmering water over medium heat.
- Crush the ginger slices with the flat side of a knife. Place the garlic and half each of the ginger and scallions on a plate that will fit inside the steamer. Score the fish skin a few times with a knife; season with salt and pepper. Place the fish skin-side up on the plate, drizzle with 2 teaspoons sesame oil and sprinkle with the sugar. Put the plate in the steamer. Mix the soy sauce and rice wine and pour over the fish.
- Cover and steam the fish until just cooked through, 6 to 12 minutes, depending on the thickness. Carefully remove the hot plate. Add the snow peas to the steamer, season with salt, cover and cook until bright green, 1 to 2 minutes.
- Transfer the fish to a platter, spoon the juices on top and sprinkle with the remaining scallions. Heat the remaining 2 teaspoons sesame oil and the peanut oil in a skillet over high heat. Add the remaining ginger and cook until it begins to brown. Pour the hot oil over the fish.
LEMONY STEAMED FISH
Mild flavored, flaky fish fillets. Any number of different types of fish will work, and you can increase the recipe easily. Try halibut, cod, salmon, red snapper, trout, etc. Serve with a white and wild rice blend.
Provided by DHERDEBU
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut 6 foil squares large enough for each fillet.
- Center fillets on the foil squares and sprinkle each with dill weed, onion powder, parsley, paprika, seasoned salt, lemon pepper, and garlic powder. Sprinkle lemon juice over each fillet. Fold foil over fillets to make a pocket and fold the edges to seal. Place sealed packets on a baking sheet.
- Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.
Nutrition Facts : Calories 142.4 calories, Carbohydrate 1.9 g, Cholesterol 60.7 mg, Fat 1.1 g, Fiber 0.3 g, Protein 29.7 g, SaturatedFat 0.1 g, Sodium 183.9 mg, Sugar 0.6 g
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