Best 7 Asian Marinated Striped Bass Recipes

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If you're looking for a delicious and healthy way to prepare striped bass, look no further than this Asian marinated recipe. This easy-to-follow recipe combines the bold flavors of soy sauce, ginger, garlic, and sesame oil to create a mouthwatering dish that is sure to impress. Whether you're cooking for a special occasion or just looking for a weeknight meal that's both nutritious and delicious, this Asian marinated striped bass recipe is a perfect choice.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED STRIPED BASS



Grilled Striped Bass image

We serve the fillets over our Corn and Clam Chowder Sauce, but they are also delicious on their own, with just a sprinkling of lemon juice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
Few sprigs thyme or oregano
2 garlic cloves, smashed
1/8 teaspoon freshly ground pepper
4 fillets striped bass, skin on (about 6 ounces each)
Coarse salt
Fresh chives, cut into 3/4-inch lengths, for garnish (optional)
Lemon wedges, for garnish (optional)

Steps:

  • Combine oil, lemon juice, thyme or oregano, garlic, and pepper in a large shallow bowl. Add fish to marinade, and turn to coat; cover with plastic wrap, and place in the refrigerator 30 minutes.
  • Heat a grill or grill pan over medium-high heat. Remove fish from marinade, letting excess drip off. Place on grill, skin side down, and season with salt. Grill until skin is lightly browned and starting to crisp. Carefully turn fillets, and cook until well browned and cooked through (center will be opaque), 5 to 6 minutes. Garnish with chives and lemon wedges, if desired. Serve hot or at room temperature.

STRIPED BASS POACHED IN SPICY SOY SAUCE



Striped Bass Poached In Spicy Soy Sauce image

Poaching fish in a mixture of soy sauce and water is a simple, fast method that adds gorgeous flavor to fillets, which emerge moist and succulent. It is also flexible and forgiving, with a cooking liquid that can accommodate a host of seasonings. Here those seasonings are sugar (to cut the saltiness of the soy sauce), scallions and an optional fresh or dried chile pepper (either minced or put in whole), but you could experiment with ginger, garlic, lime juice or other flavors. Combine all the ingredients, except the bass, in a skillet. Bring to a boil, add the fish flesh-side-down, and adjust the heat so that the mixture does not bubble too aggressively. The fish cooks in 8 to 10 minutes, until its flesh is mahogany-colored and doesn't resist when you slice in with a thin-bladed knife. Serve on top of rice, garnished with the cooking liquid and the scallions, which are now limp and tender. Other fish, like cod, halibut, monkfish and salmon, also work, but keep an eye on it as it poaches - you will likely need to adjust the cooking time slightly.

Provided by Mark Bittman

Categories     dinner, quick, project, main course

Time 20m

Yield 4 servings

Number Of Ingredients 5

1/3 to 1/2 cup good soy sauce
2 teaspoons sugar
About 15 scallions, trimmed and cut into 2-inch lengths, or 2 or 3 spring onions or 1 large onion, peeled and sliced
1 dried or fresh chile pepper (optional)
About 1 1/2 pounds striped bass fillet, about 1 inch thick

Steps:

  • Combine the soy sauce, water, sugar, scallions, chile (if using) and 1/2 to 2/3 cup water in a skillet just large enough to hold the fish. Turn the heat to medium high, and bring to a boil.
  • Add the fish, and adjust the heat so the mixture bubbles but not furiously. Cook 8 to 10 minutes, turning once or twice, until the fish is coated with a brown glaze and cooked through. Serve with white rice, spooning the sauce over all and garnishing with the scallions.

Nutrition Facts : @context http, Calories 205, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 4 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 1 gram, Sodium 1585 milligrams, Sugar 4 grams

STEAMED STRIPED BASS WITH GINGER AND SCALLIONS



Steamed Striped Bass with Ginger and Scallions image

Categories     Ginger     Onion     Rice     Steam     Quick & Easy     Lunch     Bass     Cilantro     Soy Sauce     Gourmet

Number Of Ingredients 7

6 (4-oz) pieces striped bass fillet with skin (1 inch thick)
1 (1/2-inch) piece peeled fresh ginger, cut into very thin matchsticks
1 bunch scallions (white and pale green parts only), cut lengthwise into very thin matchsticks (1/2 cup)
3 tablespoons soy sauce
1 teaspoon canola oil
Accompaniment: steamed white rice
Garnish: fresh cilantro leaves

Steps:

  • Arrange a steamer rack or an inverted pie plate in a deep 12-inch skillet and add 3 cups water to skillet. Cover skillet and bring water to a boil.
  • Pat fillets dry and arrange on a heatproof plate that will fit into skillet with 1 inch clearance around plate. Sprinkle ginger and 1/4 cup scallions evenly on top of fish. Stir together soy sauce and oil in a small bowl and drizzle evenly over fillets. Carefully transfer plate with fish to rack in skillet and cover tightly, then steam over moderately high heat until fish is just cooked through, 15 to 20 minutes. Carefully remove plate from skillet and sprinkle with remaining 1/4 cup scallions.

MARINATED GRILLED STRIPED BASS



Marinated Grilled Striped Bass image

Nice mix of flavors. This recipe is from The Boston Globe, Leigh Belanger. Prep/cook time does not include marinating time.

Provided by mermaidmagic

Categories     Bass

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup extra virgin olive oil
2 limes, juice of
2 limes, zest of
1/2 cup cilantro, chopped
2 cloves garlic, chopped
salt
cracked black pepper, to taste
4 (8 ounce) striped bass, filets

Steps:

  • Combine olive oil, lime juice, lime zest, cilantro and garlic in a large shallow bowl.
  • Add salt and pepper to taste.
  • With the tip of a paring knife, make three diagonal slits through the skin of each filet.
  • Place the fish in the marinade and turn to coat the fish.
  • Cover and refrigerate at least one hour.
  • Light a charcoal grill or turn a gas grill to medium high.
  • Place the bass on the grill and cook for about 8 minutes on each side, or until the fish flakes easy.

Nutrition Facts : Calories 466.9, Fat 32.3, SaturatedFat 4.9, Cholesterol 181.4, Sodium 158.7, Carbohydrate 2.4, Fiber 0.2, Sugar 0.4, Protein 40.4

ASIAN MARINATED STRIPED BASS



Asian Marinated Striped Bass image

Make and share this Asian Marinated Striped Bass recipe from Food.com.

Provided by dicentra

Categories     Bass

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons minced fresh cilantro
1 tablespoon sugar
3 tablespoons fish sauce
2 garlic cloves, minced
4 (6 ounce) striped bass fillets
cooking spray

Steps:

  • Combine first 4 ingredients in a large zip-top plastic bag; add fish to bag. Seal and marinate in refrigerator 20 minutes, turning once. Remove fish from bag, and reserve marinade.
  • Heat a large nonstick skillet coated with cooking spray over medium-high heat.
  • Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork.
  • Remove fish from pan. Add marinade to pan; bring to a boil. Cook 30 seconds; serve with fish.

Nutrition Facts : Calories 213.1, Fat 6.3, SaturatedFat 1.3, Cholesterol 115.6, Sodium 1161.7, Carbohydrate 4.2, Fiber 0.1, Sugar 3.7, Protein 32.9

MISO AND SOY CHILEAN SEA BASS



Miso and Soy Chilean Sea Bass image

This Sea Bass will melt in your mouth! Delicious, I had this at Blue Water Grill in NYC and it was by far the best sea bass I've ever had in my life. This recipe is as close as I can get to tasting like the restaurants. They served it with bok choy and sticky rice on the side.

Provided by Swest

Categories     World Cuisine Recipes     Asian     Japanese

Time 3h17m

Yield 4

Number Of Ingredients 7

⅓ cup sake
⅓ cup mirin (Japanese sweet rice wine)
3 tablespoons soy sauce
¼ cup packed brown sugar
⅓ cup miso paste
4 (4 ounce) fillets fresh sea bass, about 1 inch thick
2 tablespoons chopped green onion

Steps:

  • Whisk together the sake, mirin, soy sauce, brown sugar, and miso paste in a bowl to make the marinade. Place the sea bass in a large sealable plastic bag and pour the marinade over the sea bass. Chill in refrigerator 3 to 6 hours. Arrange the fillets on a baking sheet. Discard the marinade.
  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar.
  • Bake the sea bass under the broiler until the fish flakes easily with a fork, 7 to 9 minutes. Sprinkle with chopped green onions to serve.

Nutrition Facts : Calories 286.9 calories, Carbohydrate 27.9 g, Cholesterol 47.2 mg, Fat 3.7 g, Fiber 1.4 g, Protein 24.7 g, SaturatedFat 0.8 g, Sodium 1612.5 mg, Sugar 22.3 g

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

Tips:

  • Choose the freshest striped bass: Look for fish with bright, clear eyes, firm flesh, and a mild, briny smell. Avoid fish that appear dull or have a strong, fishy odor.
  • Use a variety of marinades: The marinade is what gives the striped bass its flavor, so be creative and experiment with different combinations of herbs, spices, and liquids. Some popular options include soy sauce, mirin, sake, rice vinegar, ginger, garlic, and scallions.
  • Marinate the fish for at least 30 minutes: This will allow the flavors of the marinade to penetrate the fish and give it a delicious, complex flavor.
  • Cook the fish over medium heat: This will help to prevent the fish from overcooking and drying out. Striped bass is a delicate fish, so it's important to cook it gently.
  • Serve the fish immediately: Striped bass is best served hot off the grill or pan. You can garnish it with fresh herbs, lemon wedges, or a drizzle of ponzu sauce.

Conclusion:

Asian-marinated striped bass is a delicious and versatile dish that can be enjoyed in many different ways. Whether you're grilling, pan-frying, or baking it, the flavorful marinade will ensure that the fish is cooked to perfection. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

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