Best 4 Chinese Steamed Sea Bass Recipes
Embark on a culinary journey to the vibrant shores of China with our exquisite Chinese Steamed Sea Bass recipe. This classic dish showcases the delicate flavors of fresh sea bass, expertly steamed to perfection and complemented by a symphony of aromatic ingredients. Prepare to tantalize your taste buds with this healthy and flavorful dish that embodies the essence of Chinese cuisine.
Our recipe collection features three variations of this esteemed dish, each offering a unique twist on the original. The first recipe, "Classic Chinese Steamed Sea Bass," presents the traditional method of steaming sea bass with a medley of ginger, scallions, and soy sauce, resulting in a clean and harmonious taste.
For those seeking a bolder flavor profile, the "Sichuan-Style Steamed Sea Bass" incorporates the fiery heat of Sichuan peppercorns and the aromatic pungency of chili oil, creating a dish that awakens the senses and leaves a lasting impression.
Lastly, the "Cantonese-Style Steamed Sea Bass" introduces a touch of Cantonese flair with the addition of fermented black beans, ginger, and cilantro, resulting in a complex and savory flavor combination that is sure to delight your palate.
With detailed instructions and step-by-step guidance, our recipes ensure that even novice cooks can effortlessly recreate this restaurant-quality dish in the comfort of their own homes. So gather your ingredients, fire up your steamer, and let's embark on a culinary adventure to savor the authentic taste of Chinese steamed sea bass.
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
STEAMED CHILEAN SEA BASS WITH CHINESE BROCCOLI, ASIAN AROMATICS AND BLACK BEAN SAUCE
Steps:
- Lightly saute shallots, ginger, garlic and sugar in the sesame oil until shallots are translucent. Add chicken stock and soy sauce to the mixture. Reduce liquid by half over medium heat and then add the black beans. Simmer for 10 minutes. Place aromatics in the bottom of the steam basket, and then place the fish and the broccoli on top of the steam basket. Place the steam basket over the simmering pot of water until the fish is cooked. Drizzle the sauce over the fish and serve.
CHINESE-STYLE STEAMED SEA BASS WITH VEGETABLES
Steaming sea bass keeps its richlayers of flavor intact. An addedbonus is that it's very low in fat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 12
Steps:
- Rinse fish thoroughly under cold running water; remove any debris from the cavity with a spoon; pat dry. Season cavity with salt and pepper; stuff with ginger slices, 4 slices garlic, and the cilantro sprigs. Rub fish with 1 1/2 tablespoons sesame oil. Season with salt and pepper.
- Put bok choy, mushrooms, two-thirds of scallions, remaining garlic, the grated ginger, and 1/4 teaspoon salt in a medium bowl. Season with pepper, and toss.
- Transfer half of bok choy mixture to a 9-by-13-inch baking pan; place fish on top. Top with remaining bok choy mixture. Whisk together soy sauce, vinegar, mirin, and 1/4 teaspoon salt; drizzle over fish. Tightly cover pan with foil.
- Pour water to a depth of 1/4 inch in another 9-by-13-inch baking pan; bring to a boil on top of stove. Reduce heat; let simmer. Set pan with fish on top; steam until cooked through, 16 to 20 minutes. Transfer to a platter; garnish with remaining scallions and chopped cilantro. Drizzle with remaining 2 tablespoons sesame oil.
CHINESE-STYLE STEAMED SEA BASS WITH VEGETABLES
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.
Tips:
- To ensure the sea bass is cooked evenly, use a steamer large enough to accommodate the fish without overcrowding.
- If you don't have a steamer, you can create a makeshift steamer by placing a metal colander or steamer basket in a large pot filled with a few inches of water. Cover the pot with a lid and bring the water to a boil, then reduce the heat to low and steam the fish according to the recipe.
- To prevent the fish from sticking to the steamer, lightly grease the steamer basket with cooking oil or line it with parchment paper.
- Steaming time may vary depending on the thickness of the fish. To check if the fish is cooked, insert a fork or skewer into the thickest part of the fish. If the flesh flakes easily and is opaque throughout, the fish is cooked.
- For a more flavorful dish, marinate the sea bass in a mixture of soy sauce, rice wine, ginger, and garlic for at least 30 minutes before steaming.
- Garnish the steamed sea bass with chopped green onions, cilantro, or basil before serving.
Conclusion:
Chinese steamed sea bass is a healthy and delicious dish that is easy to make at home. By following these tips, you can create a restaurant-quality steamed sea bass that your family and friends will love.
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