Sake steamed sea bass is a classic Japanese dish that is both elegant and easy to prepare. The delicate flavor of the sea bass is perfectly complemented by the subtle sweetness of sake and the aromatic ginger and green onions. This dish is a great choice for a special occasion or a weeknight meal. Here, we'll provide a step-by-step guide on how to make sake steamed sea bass with ginger and green onions, ensuring you achieve the perfect balance of flavors and textures.
Check out the recipes below so you can choose the best recipe for yourself!
SAKE-STEAMED SEA BASS WITH GINGER AND GREEN ONIONS
Categories Ginger Onion Rice Steam Low Fat Quick & Easy Low/No Sugar Dinner Bass Sake Healthy Cilantro Soy Sauce Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Cook rice according to package directions.
- Meanwhile, combine sake and next 3 ingredients in large skillet deep enough to hold steamer rack. Bring liquid to boil. Reduce heat; simmer 5 minutes. Arrange fish on rack; sprinkle with salt and pepper. Place rack in skillet. Top fish with onions; drizzle with soy sauce and sesame oil. Cover skillet; steam fish until opaque in center, about 5 minutes. Remove steamer rack. Mix cilantro into juices in skillet. Spoon rice onto plates. Top with fish, juices from skillet, and sesame seeds.
SAKE STEAMED BASS
Steps:
- Preheat the oven to 425 degrees F.
- Prepare the lemongrass by removing the outer tough leaves to reveal the white center. Smash each stalk with the back of a knife to release the oils and flavor.
- Lay the sliced limes in the bottom of a large baking dish. Evenly space the lemongrass pieces on top of the limes and lay the ginger strips evenly around the lemongrass. Arrange the fillets directly on top, pour the sake over the fish and season with salt. Cover the dish with aluminum foil and bake until the fish is firm, opaque in the center, and beginning to flake, about 15 minutes. The cooking time varies depending on the thickness of the fillets.
- Just before serving, spoon a little of the liquid from the dish over the fillets and transfer to plates to serve.
SAKE STEAMED SEA BASS W/ GINGER & GREEN ONIONS
I'm not sure where I got this from, but I think it might be from BBC Good Food Magazine. Not sure. Anyway, it's easy but totally impressive if you're having a small dinner party, or just a romantic dinner.
Provided by A la Carte
Categories Bass
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook rice according to package directions.
- Meanwhile, combine sake and next 3 ingredients in large skillet deep enough to hold steamer rack. Bring liquid to boil. Reduce heat; simmer 5 minutes.
- Arrange fish on rack; sprinkle with salt and pepper. Place rack in skillet. Top fish with onions; and minced garlic, drizzle with soy sauce and sesame oil.
- Cover skillet; steam fish until opaque in center, about 5 minutes.
- Remove steamer rack.
- Mix cilantro into juices in skillet. Add the brown sugar and butter and reduce slightly.
- Spoon rice onto plates. Top with fish, juices from skillet, and sesame seeds.
Nutrition Facts : Calories 502.2, Fat 10.9, SaturatedFat 4.8, Cholesterol 75.6, Sodium 609.6, Carbohydrate 51.2, Fiber 1.4, Sugar 7.1, Protein 31.4
STEAMED SEA BASS WITH GINGER AND SHIITAKES
I just came across this once again and remembered that I wanted to try it. I'm posting it so that I'll remember to do so. I do question the smoking hot oil part a bit though.
Provided by Annacia
Categories Bass
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring water to a boil under a metal or bamboo steamer.
- Sprinkle sea bass with salt, black pepper, and cayenne; place on a piece of parchment paper inside steamer.
- Top with ginger and shiitakes, cover and steam 15 minutes.
- Remove fish and place on a plate. Sprinkle cilantro and green onions on fish; drizzle with juices from parchment.
- In a small sauté pan, heat oil over medium heat for 1 to 2 minutes or until smoking. Pour some oil over each fillet to wilt cilantro and green onions.
- Drizzle plates with soy sauce.
Nutrition Facts : Calories 257.8, Fat 10.3, SaturatedFat 1.9, Cholesterol 70.3, Sodium 2130.9, Carbohydrate 4.2, Fiber 0.8, Sugar 1.1, Protein 35.8
STEAMED SEA BASS WITH GINGER AND SHIITAKES
Steps:
- Bring water to a boil under a metal or bamboo steamer. Sprinkle sea bass with salt, black pepper, and cayenne; place on a piece of parchment paper inside steamer. Top with ginger and shiitakes, cover and steam 15 minutes. Remove fish and place on a plate. Sprinkle cilantro and green onions on fish; drizzle with juices from parchment. In a small sauté pan, heat oil over medium heat for 1 to 2 minutes or until smoking. Pour some oil over each fillet to wilt cilantro and green onions. Drizzle plates with soy sauce.
CHINESE STEAMED SEA BASS
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
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 a fresh, firm sea bass. Look for fish with bright eyes, red gills, and a firm, springy body.
- If you don't have a bamboo steamer, you can use a colander or steamer basket set over a pot of boiling water.
- Gently steam the sea bass until it is cooked through, but not overcooked. The fish should be opaque and flake easily with a fork.
- Serve the sea bass immediately with ginger-scallion sauce.
Conclusion:
Sake steamed sea bass is a light, healthy, and flavorful dish that is perfect for a weeknight meal. The fish is steamed to perfection and then topped with a delicious ginger-scallion sauce. This dish is sure to please everyone at the table.
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