Best 3 Sauteed Bass Fillets With Mushrooms Scallions And Soy Recipes
Indulge in the delectable flavors of sautéed bass fillets, a culinary masterpiece that harmoniously blends the delicate taste of fish with a symphony of savory ingredients. Embark on a culinary journey as we explore three distinct recipes that showcase the versatility of this dish. The first recipe takes a classic approach, pan-searing the bass fillets to perfection and enhancing their flavors with a medley of sautéed mushrooms, scallions, and a splash of soy sauce. For those seeking a more vibrant taste profile, the second recipe incorporates a zesty lemon-butter sauce, adding a refreshing citrusy touch to the tender bass. And for those with a penchant for bold flavors, the third recipe introduces a tantalizing combination of spicy chili sauce and aromatic ginger, creating a dish that packs a flavorful punch. Whichever recipe you choose, prepare to savor the exquisite flavors of sautéed bass fillets, a culinary delight that will leave your taste buds dancing.
Check out the recipes below so you can choose the best recipe for yourself!
STEAMED SEA BASS WITH SCALLIONS AND GINGER
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.
FISH WITH SHIITAKES
This dish is the kind that, with a little experience, many good cooks could assemble from scratch, without consulting a recipe. The aromatic triumvirate of garlic, ginger and scallions is matched with soy sauce, rice vinegar and fish sauce. Shiitake mushrooms give substance and flavor, cornstarch thickens and sesame oil adds a whiff of toasty richness. Though I spooned the sauce over simply poached fish, it would work just as well with grilled, pan-seared or broiled fish, or on stir-fried strips of chicken breast, slivers of pork or beef, shrimp or scallops. Steamed rice could help sop up the sauce, but I served boiled fingerling potatoes. Potatoes with Asian food? Don't scoff. Chinese restaurants here do not serve them, but potatoes are a major crop in China, where they are eaten with gusto, especially in the center and north. Besides, potatoes are certainly favored in the countries that produce the best pilsners, the beverage to drink while eating this.
Provided by Florence Fabricant
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 175 degrees. Place chicken stock in a wok or skillet, and bring to a simmer. Cut fish into pieces about 3 inches square, place in stock, and simmer until just cooked, about 5 minutes. Use spatula to transfer to heatproof platter, cover loosely with foil, and place in oven. Drain and strain stock, and reserve. Wipe out pan.
- Heat peanut oil in pan. Add garlic, ginger and scallions. Sauté briefly, and add mushrooms. Sauté until wilted. Add soy sauce, vinegar and fish sauce. Cook 30 seconds, then add reserved stock. Bring to a simmer. Dissolve cornstarch in 2 tablespoons cold water, and add, stirring. Simmer until sauce has thickened. Add sesame oil.
- Transfer fish to serving dish, spoon mushroom sauce over, scatter with cilantro, and serve.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 2 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 964 milligrams, Sugar 3 grams, TransFat 0 grams
TERIYAKI-GLAZED SEA BASS
Categories Fish Mushroom Sauté Quick & Easy Bass Fortified Wine Sake Summer Soy Sauce Gourmet
Yield Serves 6
Number Of Ingredients 8
Steps:
- In a 1-cup measure stir together soy sauce, mirin, and sake and reserve 1/4 cup. In a small saucepan simmer remaining 3/4 cup soy sauce mixture and sugar until reduced to a glaze (about 1/4 cup) and remove pan from heat.
- Using tweezers, remove any bones from sea bass. Trim spongy root ends from mushrooms. Have ready a shallow baking pan lined with paper towels. In a 12-inch nonstick skillet heat oil over moderately high heat until it just begins to smoke and sauté fillets, skin sides down, pressing gently with a spatula if fillets curl, until skin is golden, about 3 minutes. Turn fillets over and sauté 2 minutes more, or until almost cooked through. Add reserved (uncooked) soy sauce mixture to fish and simmer until fish is just cooked through, about 1 minute. Transfer fillets, skin sides down, with a slotted spatula to baking pan to drain and add mushrooms to liquid remaining in skillet. Cook mushrooms, stirring frequently, until tender, about 1 minute, and remove skillet from heat.
- Arrange fish and mushrooms on 6 plates. Brush fish with glaze and garnish with chives.
Tips:
- Choose the freshest fish possible. Look for fish that is firm to the touch and has clear eyes.
- Use a sharp knife to fillet the fish. This will help to ensure that the fillets are evenly cooked.
- Season the fish fillets with salt and pepper before cooking. This will help to enhance the flavor of the fish.
- Cook the fish fillets over medium heat. This will help to prevent the fish from overcooking and becoming dry.
- Add the mushrooms, scallions, and soy sauce to the pan towards the end of cooking. This will help to prevent the vegetables from becoming overcooked.
- Serve the sautéed bass fillets immediately. This is when they are at their best.
Conclusion:
Sautéed bass fillets with mushrooms, scallions, and soy sauce is a delicious and healthy meal that is easy to prepare. This dish is perfect for a weeknight dinner or a special occasion. The delicate flavor of the bass is perfectly complemented by the savory mushrooms, scallions, and soy sauce. This dish is sure to please everyone at your table.
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