Best Steamed Sea Bass With Vanilla Baby Vegetables And Cappuccino Sauce Recipes

Steamed Sea Bass with Ginger and Chinese Mushrooms image

Provided by Food Network

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 9

One 1 1/2-pound whole striped bass or branzino, head on
Sea salt
Freshly ground white pepper
One 1/2-inch piece fresh ginger, peeled and julienned
4 large shiitake mushrooms, sliced
1/2 cup fresh wild mushrooms, sliced (oyster and shitake)
4 tablespoons Shaohsing rice wine or dry sherry
2 scallions, sliced lengthways into 3-inch long pieces and julienned
Steamed jasmine rice, for serving

Steps:

Fill a wok three-quarters of the way up with water and place over high heat. Bring the water to a simmer.
Place the fish on a plate. Cut 5 or 6 slits into the skin on both sides. Sprinkle the fish with salt and ground white pepper.
Place a few pieces of ginger into the slits of the fish, and then stuff the cavity with the remaining ginger and the shiitake mushrooms. Pour the rice wine over the fish, place the fish in a bamboo steamer and close the lid.
Place the steamer over the simmering water in the wok and steam until the fish is cooked and the flesh flakes apart with a fork, 10 to 12 minutes.
After 10 minutes, sprinkle the scallions and sliced wild mushrooms on top of the fish and steam for 2 minutes more before serving. Serve immediately with the rice.
Cook's Note: Also pairs well with a side of stir-fried vegetables such as bok choy or kai lan.

Steamed Sea Bass with Scallions and Ginger image

Provided by Food Network

Categories main-dish

Time 37m

Yield 8 servings

Number Of Ingredients 8

1 (1-pound) whole sea bass, scaled, gutted, and scored with a sharp knife down to the bone
Salt and freshly ground black pepper
2 or 3 scallions, cut diagonally into rings to yield 1/4 cup
1 tablespoon finely julienned ginger
1/4 cup soy sauce
2 tablespoons peanut oil
Dash sesame oil
Pinch sugar

Steps:

Put the fish in a shallow heatproof dish, such as a large baking pan. Season lightly with salt and pepper, inside and out. Disperse the scallions and ginger on top, underneath, and inside the fish. Combine the soy sauce, peanut oil, sesame oil, and sugar in a bowl. Pour the mixture over the fish.
Set a roasting rack in a large roasting pan. Fill the pan with water that comes up below the rack. Set the pan over 2 burners and bring the water to a boil. Set the baking dish with the fish on the rack, reduce the heat to a simmer, and cover the roasting pan tightly with foil. Steam the fish until a small knife or skewer can be easily inserted into the thickest part and the fillet comes off the bone fairly easily, 6 to 7 minutes.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.