Best 3 Striped Bass Poached In Spicy Soy Sauce Recipes

Indulge in the exquisite flavors of Striped Bass Poached in Spicy Soy Sauce, a culinary masterpiece that tantalizes taste buds with its perfect balance of savory, sweet, and spicy. This delectable dish, hailing from the coastal regions of Japan, showcases the delicate texture of striped bass, complemented by a rich and flavorful sauce made with soy sauce, mirin, sake, and a hint of heat from red chili peppers. Served alongside steamed rice, this dish is an embodiment of Japanese culinary artistry, offering a harmonious blend of flavors and textures that will leave you craving for more.

In addition to the main recipe, this article also features a collection of other equally enticing striped bass recipes, each offering a unique culinary experience. Explore the vibrant flavors of Grilled Striped Bass with Lemon and Herb Butter, where the fish is grilled to perfection and infused with a medley of aromatic herbs and citrus. Alternatively, embark on a culinary journey to Southeast Asia with Striped Bass in Thai Coconut Curry, a dish that combines the richness of coconut milk with the vibrant flavors of Thai spices, creating a symphony of flavors that will transport your taste buds to a tropical paradise.

For those who prefer a lighter and healthier option, Steamed Striped Bass with Ginger and Scallions presents a delicate and flavorful dish, where the fish is steamed to perfection, retaining its natural sweetness and complemented by the aromatic flavors of ginger and scallions. And if you're in the mood for something crispy and flavorful, try the Air Fryer Striped Bass with Panko Crust, where the fish is coated in a crispy panko crust and cooked to golden perfection in an air fryer, resulting in a healthier alternative to traditional fried fish.

With this diverse collection of striped bass recipes, you'll have a culinary repertoire that caters to every taste and occasion. Whether you're a seasoned chef or just starting your culinary journey, these recipes will guide you in creating restaurant-quality striped bass dishes that will impress your family and friends.

Here are our top 3 tried and tested recipes!

OVEN POACHED STUFFED STRIPED BASS

Oven Poached Stuffed Striped Bass image

Provided by Food Network

Categories main-dish

Time 3h35m

Yield 10 to 12 servings

Number Of Ingredients 24

Ingredients

1/2 cup olive oil
1 red pepper, roasted and finely chopped
8 shallots chopped and lightly Sauteed
1 bunch parsley, stems removed, finely chopped
1/2 bunch basil, stems removed, finely chopped
1 bunch dill, stems removed, finely chopped
1 bunch chives, finely chopped
1/4 cup fresh lemon juice
4 cups fresh bread crumbs
1 teaspoon salt
Pepper
1 large (10 pound) striped bass, head removed, thoroughly cleaned, boned, and scaled
3 cups fish fumet, recipe follows
4 onions, roughly chopped
6 carrots, roughly chopped
3 celery stalks, roughly chopped
3 shallots, roughly chopped
1 bunch parsley
1 tablespoon dry thyme
3 to 4 bay leaves
1 bottle (750 cc) white wine
5 cups water
5 pounds white-fleshed fish heads and bones
Salt and pepper

Steps:

Combine all stuffing ingredients and correct seasoning. The stuffing must taste delicious by itself. This stuffing should be made at time of final preparation or the bread stuffing will have a heavier consistency than desired.
Preheat oven to 400 degrees F. Keep fumet hot in a pot on the stove.
Check the entire fish for scales or bones. This is done by running your fingers over all surfaces of the fish. Remove any bones with a pair of needle-nosed pliers.
Place fish on a lightly oiled sheet of aluminum foil in large pan. Salt with kosher salt inside and out.
Since there are crevices within the fish, use your hands to place the salt throughout. Pepper the inside and outside of the fish. Lightly place a coat of olive oil on outside of fish. Stuff fish with bread mixture. If the mixture does not adequately remain in the fish cavity, gently tie the fish around with butchers twine every few inches. Place fish in oven and pour 3 cups of the hot fumet over fish. Cover and cook for about 80 to 90 minutes, basting with hot fumet every 15 minutes.
To check for doneness use a fork in the thickest part of the flesh and determine that the meat is opaque, signifying doneness. The fish will have an internal temperature of 130 degrees when it is done.
Remove fish from the pan with foil. Gently peel back foil and place fish on a platter. Slice and serve.
Simmer first 9 ingredients for 25 to 30 minutes. Add fish parts. Simmer for 1 hour, covered. Salt and pepper, to taste.
Strain through chinois. Strain again, using cheesecloth. Place liquid in tightly covered container and refrigerate until needed.

ROASTED SHRIMP WITH ROSEMARY AND LEMON

Roasted Shrimp With Rosemary and Lemon image

Shrimp is now the most popular seafood in America, and this bright and fragrant treatment couldn't be simpler. Just scatter several rosemary branches onto a sheet pan and top with shrimp. Drizzle with lemon juice and olive oil then roast until the shrimp are peachy pink all over. For the most part, the shrimp will tell you when they're done. Certainly they're ready once they're pink, though very large shrimp may need an extra minute to cook through. To check, slice one in half; if it's opaque, or even nearly so, season to taste and start eating.

Provided by Mark Bittman

Categories dinner, easy, lunch, quick, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

Several rosemary branches
1 1/2 pounds peeled shrimp
Olive oil
Fresh lemon juice
Lemon wedges, for garnish

Steps:

Heat the oven to 500.
Lay a bunch of rosemary branches in the bottom of a roasting pan, and put 1 1/2 pounds peeled shrimp on top. Sprinkle generously with salt and freshly ground pepper.
Drizzle with olive oil and lemon juice.
Roast, turning the shrimp once, until they're pink all over, 10 to 15 minutes. Serve with lemon wedges.

SPICY STRIPED BASS

Spicy Striped Bass image

This recipe can be made with any white meat fish that is suitable for the grill. People who do not like fish usually go for seconds!

Provided by CPA Chef

Categories Bass

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 tablespoons peanut oil
3 garlic cloves, minced
3 scallions, chopped
1 habanero pepper, minced
1 teaspoon fresh gingerroot, minced
2 tablespoons sugar
2 tablespoons tamari soy sauce
1 tablespoon white wine
3 tablespoons catsup
1 teaspoon white vinegar
1 teaspoon sesame oil
2 tablespoons water
4 bass fillets
3 scallions, chopped

Steps:

Sauce: Saute the garlic, scallions, ginger, and the habanero chili in oil in a saucepan. When browned, add the remaining ingredients and cook for 5 minutes.
Bass: Grill the Striped Bass. Depending on the thickness of the filets and the heat of the fire, grill for 8 to 10 minutes.
Pour sauce on the bass filets. Garnish with chopped scallions.

Nutrition Facts : Calories 114.1, Fat 6.3, SaturatedFat 1, Sodium 633.5, Carbohydrate 13.2, Fiber 0.9, Sugar 10.2, Protein 1.9

Tips:

Choose the freshest striped bass possible. Freshness is key to the success of this dish.
Use a sharp knife to score the skin of the fish. This will help the spicy soy sauce penetrate the flesh and flavor the fish more evenly.
Don't overcrowd the pan when poaching the fish. The fish should be able to swim freely in the liquid.
Be careful not to overcook the fish. Striped bass is a delicate fish and it can easily become dry if it is cooked for too long.
Serve the fish immediately after it is cooked. This will ensure that the fish is at its best.

Conclusion:

Striped bass poached in spicy soy sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The fish is tender and flavorful, and the spicy soy sauce adds a nice kick. This dish can be served with rice, vegetables, or your favorite side dish.