Best 4 Hong Kong Style Sea Bass Recipes

Searching for the perfect recipe to cook a delectable Hong Kong style sea bass? Look no further! In this article, we'll take you on a culinary journey to explore the secrets of creating this iconic dish. From selecting the freshest sea bass to mastering the art of steaming and preparing the flavorful sauce, we'll guide you through every step. Get ready to tantalize your taste buds and impress your family and friends with this exquisite seafood delicacy.

Here are our top 4 tried and tested recipes!

HONG KONG-STYLE SEA BASS

Hong Kong-Style Sea Bass image

Make and share this Hong Kong-Style Sea Bass recipe from Food.com.

Provided by dicentra

Categories Bass

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 inches fresh ginger
3 green onions
1/2 cup vegetable oil, divided
4 garlic cloves, crushed
1 lb fresh spinach
4 (6 ounce) sea bass fillets or 4 (6 ounce) grouper fillets
1/4 cup sesame oil
1/3 cup reduced sodium soy sauce
1/3 cup dry sherry
1/3 cup water
2 teaspoons sugar

Steps:

Peel ginger, and cut into thin strips. Cut green onions into 2-inch thin strips; set ginger and green onions aside.
Pour 1/4 cup vegetable oil into a large skillet; place over high heat until hot. Add garlic, and cook, stirring constantly, 5 to 7 seconds; remove and discard garlic.
Add spinach to skillet; cook, stirring constantly, until lightly wilted. Spoon spinach onto serving plates, and keep warm.
Place fish in a steamer basket or bamboo steamer over boiling water; cover and steam 8 minutes or until fish flakes easily when tested with a fork. Place fish on spinach; top with ginger and green onions.
Combine remaining 1/4 cup vegetable oil and sesame oil in skillet; place over high heat until hot. Drizzle over fish.
Bring soy sauce and next 3 ingredients to a boil in skillet. Drizzle half of mixture over fish; serve immediately with remaining mixture.

Nutrition Facts : Calories 597.5, Fat 44.8, SaturatedFat 6.4, Cholesterol 70.3, Sodium 917.8, Carbohydrate 10.4, Fiber 3, Sugar 3.4, Protein 36.4

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

HONG KONG-STYLE FISH FROM ATLANTA FISH MARKET

Hong Kong-Style Fish from Atlanta Fish Market image

This restaurant recipe is from the Atlanta Fish Market, known for its innovative seafood dishes. This particular recipe has quite a fan base and is healthy as well. I highly recommend halibut for this dish...you can use a variety of fish, but it works best with a white, light, flaky fish.

Provided by Epi Curious

Categories Low Cholesterol

Time 35m

Yield 2 , 2 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup low sodium soy sauce
1/4 cup water
3 ounces dry sherry
2 tablespoons granulated sugar
2 tablespoons sesame oil
2 tablespoons olive oil
1 lb spinach, fresh, washed and stemmed
black pepper, freshly ground
12 ounces white fish fillets (preferably two 6-oz. fillets)
2 tablespoons ginger, fresh, finely julienned
2 tablespoons green onions, finely julienned

Steps:

In a saucepan, combine soy sauce, water, sherry and sugar and bring to a boil. Reduce heat to low to keep warm.
In a large skillet, heat sesame and olive oils. Add spinach and toss until wilted. Season with pepper and set aside.
Steam or saute fish until just done. Do not overcook.
to assemble: In a large soup bowl, place a bed of spinach. Rest fish on top of spinach and garnish with ginger and green onions. Pour soy broth over fish and serve.

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.

Tips:

Use a large enough pan to accommodate the fish and avoid overcrowding.
Make sure the fish is completely coated with the sauce before steaming.
Do not overcook the fish, as it will become tough and dry.
Serve the fish immediately with steamed rice and your favorite vegetables.
For a more flavorful dish, you can marinate the fish in the sauce for 30 minutes before steaming.
Garnish the fish with chopped scallions or cilantro before serving for a pop of color and freshness.

Conclusion:

Hong Kong-style steamed sea bass is a delicious and healthy dish that is easy to prepare. With its delicate flavor and flaky texture, this dish is sure to please everyone at your table. Whether you are a seasoned cook or a beginner, this recipe is a great option for a quick and flavorful meal. So next time you are looking for a light and healthy dinner option, give this Hong Kong-style steamed sea bass recipe a try. You won't be disappointed!