Best Steamed Sea Bass With Shredded Pork Recipes

STEAMED SEA BASS WITH SHREDDED PORK

Steamed Sea Bass with Shredded Pork image

Sea bass are generally found swimming in the tanks of Chinatown fish markets. They are usually small because the fishmongers also sell to restaurants, which typically like to steam the larger fish. Steaming, as I have noted, is the preferred way for cooking whole live fish. But if you are unable to find a live fish, fresh flounder, sole, or red snapper will do nicely for this recipe.

Provided by Eileen Yin-Fei Lo

Yield Makes 4 servings

Number Of Ingredients 15

Ingredients

1 whole sea bass, 1 1/2 pounds, purchased live, then cleaned by the fishmonger
2 tablespoons light soy sauce
2 tablespoons white rice wine
1 tablespoon peanut oil
1 1/2 teaspoons sesame oil
1 teaspoon white rice vinegar
2 tablespoons peeled and shredded ginger
1/4 teaspoon salt
Pinch of white pepper
4 ounces pork loin, shredded
1 tablespoon sesame oil
1 teaspoon light soy sauce
1/2 teaspoon sugar
2 tablespoons Onion Oil
1/4 cup finely sliced scallions

Steps:

1. Make sure the fishmonger has removed all of the scales, gills, viscera, and membranes from the fish. Rinse the fish well inside and out, then dry well. Place in a steamproof dish.
2. To make the marinade, in a small bowl, mix together all of the ingredients. Sprinkle the marinade evenly on the inside and outside of the fish.
3. In another small bowl, mix together the pork, sesame oil, soy sauce, and sugar. Sprinkle the mixture over the fish, and let rest for 10 minutes.
4. Prepare a wok for steaming using a cake rack (place a cake rack over boiling water in a wok), place the dish with the fish on the rack, cover, and steam for 12 to 15 minutes, or until a chopstick slides easily into the flesh of the fish.
5. Turn off the heat. Pour the onion oil over the fish and sprinkle with the scallions. Remove the dish from the wok, and serve the fish in its cooking dish.

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

Ingredients

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

STEAMED SEA BASS, CANTONESE STYLE

Steamed Sea Bass, Cantonese Style image

Provided by Michael Tong

Categories Wine Wok Fish Garlic Ginger Steam Dinner Seafood Bass White Wine Summer Winter Party Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1 1 1/2-lb. whole sea bass (or striped bass) with head and tail, cleaned, scaled, and gills removed
1/4 cup plus 2 tablespoons white wine
3 cloves garlic, coarsely chopped (approx. 2 tablespoons)
4 tablespoons chopped scallions, including greens
2 tablespoons finely minced fresh ginger
2 teaspoons sugar
1/4 cup olive oil
3 tablespoons soy sauce

Steps:

1. Rinse the fish inside and out with 1/4 cup of wine.
2. Select a round or oval platter that's large enough to hold the fish but will fit inside the top of a steaming utensil. This could be a traditional Chinese bamboo or metal steamer, or a Western-style clam steamer.
3. Place the fish on the platter and set platter in the top of the steamer. Cover and steam over boiling water 10 to 15 minutes.
4. Meanwhile, prepare the sauce base by combining the 2 tablespoons of wine, garlic, scallions, ginger, and sugar in a small bowl.
5. Check fish for doneness. When cooked, the flesh will be white and pull easily from the bones. Remove the platter and pour off the liquid that has accumulated around the fish.
6. Heat the oil in a wok or saucepan, and when it is hot, add the sauce base. Cook, stirring until the sauce boils.
7. Pour soy sauce over the sea bass first, and then pour the boiled sauce over the fish. Serve immediately.

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

Ingredients

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.