Best Steamed Sea Bass In Napa Cabbage Recipes

STEAMED SEA BASS WITH NAPA CABBAGE

Steamed Sea Bass with Napa Cabbage image

Nothing says comfort food like steamed fish on a rainy day. Marinated with a mix of soy sauce, honey, coriander and spring onions, the fish is then steamed and served with mushrooms, cabbage, carrots and baby spinach, in a refreshingly clean yuzu ginger soy broth that brightens up the flavors of the dish. Have it on its own for a low carb meal or enjoy it with a bowl of steamed white rice, for a satisfying dinner.

Provided by Fitthree

Categories Chinese Food Recipes | Learn To Cook Chinese Food

Yield Serves 1 person

Number Of Ingredients 18

Ingredients

160 g sea bass fillet (skin on)
⅛ tsp salt
1 tsp low gluten soy sauce
1 tbsp coriander (chopped)
½ tbsp spring onions (chopped)
2 tsp honey
200 ml chicken stock
30 g napa/chinese cabbage
30 g baby spinach
30 g carrots
30 g shiitake mushrooms
¼ tsp garlic paste
½ tsp ginger paste
1 tsp low gluten soy sauce
2 tsp yuzu vinegar
2 tsp sesame oil
½ tsp spring onions (julienne)
½ tsp ginger (julienne)

Steps:

Marinate the fish. Mix the salt, soy sauce, honey, coriander and spring onions and marinate the seabass in the mixture for at least 2 hours.
Steam Sea bass & Cook Veggies. Put the marinated sea bass in a heatproof dish and steam for 10 minutes. While the sea bass is steaming, make the veggies. In a frying pan, heat the sesame oil over medium heat, then add the mushrooms, garlic and ginger paste, stir frying till fragrant, 1-2 minutes. Add in the cabbage, carrots and stock and cook for 3 minutes. Mix in the baby spinach, soy sauce and yuzu vinegar then turn the fire off.

CHINESE-STYLE STEAMED FISH

Chinese-Style Steamed Fish image

This is a basic and common Chinese recipe for steamed fish. My father taught me how to make this; it is easy to prepare, hard to mess up, and very versatile. Serve over white rice, using some of the sauce mixture from the steaming bowl.

Provided by KAM_SUNG

Categories World Cuisine Recipes Asian Chinese

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

1 ½ pounds halibut, cut into 4 pieces
3 green onions, cut into 3 inch lengths
2 fresh mushrooms, sliced
6 leaves napa cabbage, sliced into 4 inch pieces
2 slices fresh ginger root, finely chopped
2 cloves garlic, chopped
¼ cup low-sodium soy sauce
⅛ cup water
crushed red pepper flakes to taste
fresh cilantro sprigs, for garnish

Steps:

Arrange 1/2 of the green onions on the bottom of the steaming bowl (it is important to steam in a container in order to retain the steam and juices around the fish). Place 1/2 of the mushrooms and Napa cabbage sections on top of the onions. Place fish on top of the vegetables. Sprinkle ginger, garlic, and red pepper flakes over fish. Top with the remaining green onions, mushrooms, and napa cabbage. Drizzle soy sauce and water over everything.
Place steam bowl in a steamer over 1 inch of boiling water, and cover. Steam for 15 to 20 minutes, or until fish flakes easily. Garnish with cilantro, if desired.

Nutrition Facts : Calories 215.5 calories, Carbohydrate 5.2 g, Cholesterol 54.5 mg, Fat 4.2 g, Fiber 1.6 g, Protein 37.7 g, SaturatedFat 0.6 g, Sodium 635.5 mg, Sugar 1.4 g