Best 5 Sea Bass With Gingered Vegetable Stir Fry Recipes
Indulge in a culinary journey with our tantalizing sea bass with gingery vegetable stir-fry, a symphony of flavors that will delight your taste buds. This delectable dish showcases the delicate, flaky flesh of sea bass perfectly complemented by a vibrant stir-fry of crisp vegetables infused with the warmth of ginger. Savor the aromatic blend of ginger, garlic, and soy sauce that enhances the natural sweetness of the vegetables, while the succulent sea bass absorbs the essence of these flavors, resulting in a harmonious and unforgettable meal.
Accompanying this main course are three additional recipes that elevate your dining experience. Embark on a refreshing adventure with our cucumber salad, a medley of crisp cucumbers, tangy vinegar, and a hint of sweetness, providing a light and palate-cleansing contrast to the richness of the sea bass. Elevate your meal with our fluffy steamed rice, the perfect canvas to soak up the savory sauce from the stir-fry, offering a comforting and filling base. Complete your culinary exploration with our rich and creamy avocado mousse, a decadent dessert that offers a smooth and satisfying finish to your exquisite meal.
SEA BASS WITH GINGERED VEGETABLE STIR-FRY
This is a light, yet intensely flavored sea bass dish. The fish is baked and then served with a sauce rich in Asian flavors. Delicious served with Chilled Asparagus with Sesame Vinaigrette and steamed white rice. Originally from a local newspaper, spotlighting local Oriental restaurants.
Provided by Leslie in Texas
Categories Bass
Time 55m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- For Sauce: Combine broth and cornstarch in bowl and stir until cornstarch dissolves.
- Add remaining ingredients; stir to blend.
- For Fish: Preheat oven to 425°.
- Place sea bass in a large baking pan and spoon over the sake, soy sauce, and 2 T oil.
- Sprinkle with 3 tablespoons of the ginger.
- (Can be prepared 4 hours ahead. Let sauce stand at room temperature. Cover fish and refrigerate.) Bake fish 9 minutes per inch of thickness.
- Meanwhile, heat remaining 2 tablespoons of oil in a large skillet over high heat.
- Add remaining 3 tablespoons of minced ginger and stir until aromatic, about 30 seconds.
- Add carrots and stir-fry until beginning to soften, about 2 minutes.
- Add mushrooms and continue stir-frying for about 1 1/2 minutes more.
- Add green onions and stir to coat.
- Stir sauce ingredients to blend and add to skillet;cook until sauce thickens, stirring, about 2 minutes.
- Transfer fish to plates; spoon vegetables and sauce over and serve.
Nutrition Facts : Calories 280.2, Fat 12.4, SaturatedFat 2, Cholesterol 52.9, Sodium 998, Carbohydrate 11.1, Fiber 1.5, Sugar 4, Protein 27.2
GINGER VEGGIE STIR-FRY
I just whipped this up one day when I felt like a stir-fry but did not have all the ingredients called for in some of the stir-fry recipes on this site. I used certain veggies I had on hand, but any seasonal veggies may be used. It has a mild ginger flavor that can be enhanced according to taste, and is filling yet light on the tummy! Tofu may be added. Serve over a bed of steamed jasmine rice.
Provided by veggigoddess
Categories World Cuisine Recipes Asian
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
- Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.
Nutrition Facts : Calories 118.6 calories, Carbohydrate 8 g, Fat 9.3 g, Fiber 2.2 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 903.3 mg, Sugar 2.5 g
SEA BASS WITH SIZZLED GINGER, CHILLI & SPRING ONIONS
The aromas released while cooking this dish will have everyone licking their lips in anticipation
Provided by Jane Hornby
Categories Dinner, Main course
Time 25m
Number Of Ingredients 7
Steps:
- Season 6 sea bass fillets with salt and pepper, then slash the skin 3 times.
- Heat a heavy-based frying pan and add 1 tbsp sunflower oil.
- Once hot, fry the sea bass fillets, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through.
- Turn over, cook for another 30 seconds - 1 minute, then transfer to a serving plate and keep warm. You'll need to fry the sea bass fillets in 2 batches.
- Heat 2 tbsp sunflower oil, then fry the large knob of peeled ginger, cut into matchsticks, 3 thinly sliced garlic cloves and 3 thinly shredded red chillies for about 2 mins until golden.
- Take off the heat and toss in the bunch of shredded spring onions. Splash the fish with 1 tbsp soy sauce and spoon over the contents of the pan.
Nutrition Facts : Calories 202 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 28 grams protein, Sodium 0.26 milligram of sodium
STEAMED SEA BASS
Try this steamed sea bass with fragrant Asian ingredients as the centrepiece for a Chinese menu. Steaming ensures the fish stays moist and flakes apart
Provided by Elena Silcock
Categories Dinner, Fish Course, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Put half the ginger in the cavity of the fish, then lay it on foil. Pull the sides of the foil up around the fish to create a foil bowl, then add 1 tbsp water (this will steam the fish), seal and cook in the oven for 15-20 mins or a large bamboo steamer until the fish is flaking apart.
- Transfer to a serving platter, leaving the juices in the foil. Heat the soy sauces, oil and palm sugar in a saucepan with 1 tbsp water until boiling and bubbling. Top the fish with the spring onion, chilli, most of the coriander and the rest of the ginger. Pour the hot liquid over the fish to 'cook' the aromatics on top. Scatter over any leftover coriander stalks to serve.
Nutrition Facts : Calories 331 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 35 grams protein, Sodium 1.4 milligram of sodium
SEA BASS WITH GINGERED VEGETABLE STIR-FRY
Steps:
- For Sauce:
- Combine broth and cornstarch in small bowl and stir until cornstarch dissolves. Add remaining ingredients and stir to blend.
- For Fish:
- Place sea bass in large baking pan. Spoon sake, soy sauce and 2 tablespoons oil over. Sprinkle with 3 tablespoons ginger. (Can be prepared 4 hours ahead. Let sauce stand at room temperature. Cover fish and refrigerate.)
- Preheat oven to 425°F. Bake fish 9 minutes per inch of thickness.
- Meanwhile, heat remaining 2 tablespoons vegetable oil in heavy large skillet over high heat. Add remaining 3 tablespoons minced ginger and stir until aromatic, about 30 seconds. Add carrots and stir-fry until beginning to soften, about 2 minutes. Add mushrooms and stir-fry until beginning to soften, about 1 1/2 minutes. Add green onions and stir to coat. Stir sauce ingredients to blend and add to skillet. Cook until sauce thickens, stirring constantly, about 2 minutes.
- Transfer fish to plates. Spoon vegetables and sauce over and serve.
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you stay organized and avoid scrambling.
- Choose the right fish: For this recipe, you'll want to use a firm-fleshed fish like sea bass, halibut, or cod. Avoid fish that are too flaky, as they will fall apart during cooking.
- Cook the fish properly: The key to perfectly cooked fish is to cook it over medium-high heat until it is opaque and flakes easily with a fork. Avoid overcooking, as this will make the fish dry and tough.
- Make sure your stir-fry sauce is flavorful: The stir-fry sauce is what really brings this dish together. Be sure to use a good quality soy sauce, rice vinegar, and sesame oil. You can also add other ingredients to taste, such as ginger, garlic, or chili peppers.
- Cook the vegetables al dente: When stir-frying vegetables, it's important to cook them until they are tender-crisp. This will help them retain their nutrients and flavor.
Conclusion:
This sea bass with gingery vegetable stir-fry is a delicious and healthy meal that is perfect for a weeknight dinner. The fish is cooked to perfection and the vegetables are crisp and flavorful. The stir-fry sauce is the perfect finishing touch, adding a sweet, tangy, and savory flavor to the dish. If you're looking for a new and exciting way to cook fish, this recipe is definitely worth trying.
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