Best 14 Steamed Chilean Seabass With Chinese Broccoli Asian Aromatics And Black Bean Sauce Recipes

CANTONESE STEAMED FISH

Steps:

• Cut the scallions into 2-inch lengths, and cut the pieces in half lengthwise. Julienne them thinly. Thinly slice about 15g of ginger, and julienne them. Give the cilantro a rough chop. Set the aromatics aside.
• Combine the light soy sauce, salt, sugar and hot water in a small bowl and mix until the sugar and salt are dissolved. Set aside.
• Prepare your steaming set-up, and fill with 1-2 inches of water. Bring to a boil.
• Rinse your fish fillet, and carefully lay it on an oblong heat-proof plate that will fit into your wok or steaming setup. Carefully place it in the steamer, and adjust the heat to medium. The water should be at a slow boil that generates a good amount of steam, but not so high that the water evaporates too quickly.
• Cover and steam for 7-10 minutes depending upon the size and thickness of your fish fillet. If you have extremely small, thin fillets (half an inch), cook for 4-5 minutes. Check for doneness using a butter knife. If it falls easily through the thickest part of the fillet to the bottom of the plate, the fish is done.
• Turn off the heat, and carefully drain any liquid on the plate. Spread about ⅓ of the scallions, ginger, and cilantro on the steamed fish (alternatively, you can wait to do this AFTER adding the sauce).
• To make the sauce, heat a wok or small saucepan to medium high heat, and add 2 tablespoons vegetable oil. Add the remaining ⅔ of the ginger, and fry for 1 minute. Add the white parts of the scallions and cook for 30 seconds.Then add rest of the scallions and cilantro. The mixture should be sizzling.
• Add the soy sauce mixture. Bring the mixture to a bubble, and cook until the scallions and cilantro are just wilted, about 30 seconds.
• Pour this mixture over the fish. If you prefer to add the raw aromatics after adding the sauce, you can do so now, and heat an additional 1 tablespoon of vegetable oil to pour over the raw aromatics. Serve immediately!

ASIAN BROCCOLI SALAD WITH TANGY CHILI-GARLIC DRESSING

Steps:

• Roast the broccoli: Preheat the oven to 400 degrees F. Add the broccoli florets, oil and a large pinch of salt to a rimmed baking sheet lined with parchment paper. Toss to combine, and spread out in a single layer. Roast for 20 minutes, stir and continue roasting until broccoli is browning, 10 minutes more. Remove from the oven, and set aside to cool.
• Make the dressing: Warm the unrefined sesame oil in a small skillet over medium heat. Add the garlic and jalapeno, and cook until garlic is golden, 1 to 2 minutes. Transfer the mixture to a small bowl, and add the vinegar, tamari, toasted sesame oil and sesame seeds. Stir well to combine.
• Assemble the salad: Add the roasted broccoli, carrots, daikon and scallions to a large bowl, and toss to combine. Divide between 2 bowls, and drizzle with dressing. Sprinkle with toasted sesame seeds, and serve immediately.

STEAMED CHILEAN SEABASS WITH CHINESE BROCCOLI, ASIAN AROMATICS AND BLACK BEAN SAUCE

Steps:

• Lightly saute shallots, ginger, garlic in the sesame oil until shallots are translucent. Add sugar, 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 sauce over the fish to finish the dish.

STEAMED SEA BASS WITH VANILLA, BABY VEGETABLES AND CAPPUCCINO SAUCE

Steps:

• Remove the seeds from the vanilla pod and place both the seeds and pod on a plate with the lemon juice and olive oil. Mix up with a fork, then place the fish on the plate and turn it so both fillets are covered. Place the vanilla seeds and lemon leaf on top of the fillets, reserving the vanilla pod.
• Split the leeks down the middle, 1-inch from the end, and wash under cold water. Mix the peas, broad beans and new potatoes together.
• Put the milk into a saucepan with the reserved vanilla pod and slowly simmer over a medium heat. In a bamboo steamer* place the leeks on the bottom, then cover with the pea mix. Sprinkle with salt and freshly ground black pepper, then place the steamer over the pan of milk. In a second bamboo steamer place the lemon leaf, and the fillets skin side up. Open up the score marks and pour over the juices from the plate. Place the lid on top and cook for 10 to 15 minutes on a slow simmer.
• Remove the steamers from the pan, place some vegetables on each plate, and top with the fish. To finish the sauce, remove the vanilla pod from the milk and whiz up with a cappuccino frother or 'whizzer', or in a liquidizer. This gives the sauce a thick cappuccino effect, which is both visually and texturally very nice.

PAN SEARED CHILEAN SEA BASS WITH ASIAN MARINADE

Steps:

• Prep: Prep the sea bass by patting it dry with a paper towel. Flip it skin side up and score the skin by making shallow cuts with a knife.
• Marinate: Add all the ingredients for the marinade in a bowl or a resealable plastic bag. Add the sea bass and massage the marinade into the fish. Let it marinade on the counter for 15 minutes. See Note 1.
• Heat pan: Heat a non-stick pan over medium to medium low heat and add a bit of vegetable oil to the pan. See Note 2. Once the pan is heated, scrape off any excess marinade and place the fillets skin side down. Leave it alone until it starts sizzling and rendering out fat. Leave the pan uncovered. Lightly press down with the flat side of your spatula for a few seconds. Let the skin continue cooking until very crispy. Depending on thickness, times will vary. Mine took 4 to 5 minutes. Check halfway through and lower the heat if necessary to avoid burning the skin.
• Flip: Flip the fish and cook it skin side up until the flesh is opaque and easily flakes apart. Do not cover the pan with a lid as the steam will soften up the skin. See Note 3.
• Serve: Plate the sea bass crispy skin side up and serve immediately with lemon wedges and herbs.

STEAMED ASIAN GREENS WITH HONEY SOY SESAME DRESSING

Steps:

• Pour about 1-inch of water into a wok and bring it to a boil over high heat. Put the greens into a bamboo steamer and cover. Put the steamer into the wok and steam the vegetables for about 5 minutes or until they are just tender. Meanwhile make the dressing by combining the soy sauce, vinegar, honey, oil, and 1 teaspoon sesame seeds in a small bowl. Put the cooked greens onto a serving platter, drizzle the dressing over them, and toss well to coat. Garnish with sesame seeds and serve immediately.

ASIAN-STYLE SIZZLING BLACK BASS

Steps:

• Make 4 deep, diagonal slashes down to the bone on both sides of the fish. Insert the ginger into the slashes. Refrigerate the fish until ready to cook.
• In a small saucepan, bring the sake, soy sauce, 1/4 cup lemon juice, and sugar to a boil. Remove the pan from the heat, and let it cool. Stir in the sliced scallions.
• Fill a wok or deep-fryer large enough to hold the fish with peanut oil to cover the fish by 1 inch. Heat the oil until very hot, about 375 degrees F on a deep-frying thermometer.
• Season the fish lightly all over with salt and pepper, then dust it lightly but evenly with cornstarch. Hold the fish by the tail, carefully slip it head first and away from you into the hot oil. Fry it until the skin is crispy and golden brown and the flesh is cooked through, flaky, and separates easily from the bone, about 10 minutes.
• With long-handled metal tongs, remove the fish from the wok, letting excess oil drip back into the wok. Transfer the fish to a serving platter. Garnish the fish with scallion strips and cilantro and squeeze the lemon half over it. Serve immediately, passing the sauce on the side.

HERB-STEAMED CHILEAN SEA BASS

Steps:

• Cut the sea bass in half horizontally. Season the inside with salt and pepper and fill the center with the chopped herbs. Reassemble the sea bass and season the outside with salt and pepper to taste. Wrap in plastic wrap.
• Steam the sea bass in an 8-inch, flat-bottomed steamer, covered, for 6 minutes, or until it is barely opaque.
• To assemble: Remove the plastic wrap. Use a very sharp knife to cut the fish into eight 2-inch wedges. Choose a flat, colorful plate to set off the dramatic form of the fish. Stand one wedge on its end and show the herb filling of the other. Garnish with fresh herbs.

HERB-STEAMED CHILEAN SEA BASS

Steps:

• Cut the sea bass in half horizontally.
• Season the inside with salt and pepper and fill the center with the chopped herbs.
• Reassemble the sea bass and season the outside with salt and pepper to taste.
• Wrap in plastic wrap.
• Steam the sea bass in an 8-inch, flat-bottomed steamer, covered, for 6 minutes, or until it is barely opaque.
• To assemble: Remove the plastic wrap.
• Use a very sharp knife to cut the fish into eight 2-inch wedges.
• Choose a flat, colorful plate to set off the dramatic form of the fish.
• Stand one wedge on its end and show the herb filling of the other.
• Garnish with fresh herbs.

STEAMED SEA BASS WITH BLACK BEAN SAUCE

Steps:

• Place a rack in a wok or frypan with 1" water.
• Place fish in pyrex pie plate in a single layer.
• Spread black bean sauce over top and side of fish.
• Top with ginger and green onion.
• Drizzle oil over fish.
• Place pie plate on rack, cover and steam for about 12 minutes or until fish flakes easily.
• Remove and garnish with cilantro.

CHINESE STEAMED SEA BASS

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.

SEA BASS IN BLACK BEAN SAUCE

Steps:

• Gently cut 2 X's through the skin of each fillet without cutting the meat, to keep them from curling. Set aside.
• Soak noodles in warm water for 1 minute, drain and toss with 1 tablespoon soy sauce and 1 tablespoon sesame oil, or more to taste. The flavor should be noticeable but not overpowering. Set aside.
• Combine the black beans with 1 tablespoon soy sauce and 1 tablespoon sesame oil. In a wok heat 1 tablespoon of peanut oil until smoking. Add the bean sprouts, bell peppers, mushrooms, green onions and ginger. Stir-fry for 1 minute. Add the bean-sauce mixture and stir-fry 1 minute. Add 1 cup chicken broth and stir-fry 1 minute more. Mix the cornstarch or arrowroot with a bit of water until smooth and add to the sauce. Heat to boiling, stirring gently, until the sauce is clear and thickened. If too thick, thin with more chicken stock. Set aside and keep warm.
• In a nonstick 10-inch skillet heat 1 tablespoon peanut oil until almost smoking, add the noodles and flatten into a pancake. Fry gently until crisp, turn over, adding more oil if needed, and brown other side. Place on a platter and keep warm.
• Heat the remaining 1 tablespoon peanut oil in a nonstick 10-inch skillet over medium-high heat until it shimmers. Add the bass fillets, skin side down, and move the fillets gently to prevent sticking. Reduce heat to medium and cook until the skin is crisp, about 2 minutes. Turn over and cook until a sharp knife meets almost no resistance, 1 to 2 minutes, and fish is browned slightly. Do not overcook!
• To serve: Spoon the sauce over the noodles and top with the fillets.

CHINESE WOK-TOSSED MUSSELS IN BLACK BEAN SAUCE

Steps:

• Rinse and debeard the mussels.
• Prepare the ingredients and organize your mise en place. For this dish, you need to have everything ready to go before you start to cook.
• Place the aromatics (dried chiles, scallions, ginger, Chinese black beans, garlic and chile bean paste) in a small bowl. Reserve.
• Combine the chicken stock and cornstarch in a small bowl; stir to incorporate.
• Preheat a large wok fitted with a domed lid over high heat. Add the oil and swirl to coat. Add the bowl of aromatics and cook for 30 seconds, tossing with a wooden spoon or spatula. Then add the sugar, mussels, sake and carrot ribbons, and shake the wok or toss to coat. Cover and cook for 1 minute.
• Stir the cornstarch-chicken stock mixture again, add to the wok, then cover and cook for 3 minutes, shaking the wok or tossing every minute.
• Remove the lid. Arrange any mussels that are cooked and open in serving bowls.[Cover and continue to cook any remaining mussels for another minute. Transfer open mussels to serving bowls; discard any that do not open. Pour the sauce over the mussels and serve.

STEAMED SEA BASS

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.