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.
Time 37m Yield 8 servings Number Of Ingredients 8 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.
Yield Serves 8 Number Of Ingredients 17 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.
Time 25m Yield 2 to 4 servings Number Of Ingredients 9 Steps:
Fill a wok three-quarters of the way up with water and place over high heat. Bring the water to a simmer. Place the fish on a plate. Cut 5 or 6 slits into the skin on both sides. Sprinkle the fish with salt and ground white pepper. Place a few pieces of ginger into the slits of the fish, and then stuff the cavity with the remaining ginger and the shiitake mushrooms. Pour the rice wine over the fish, place the fish in a bamboo steamer and close the lid. Place the steamer over the simmering water in the wok and steam until the fish is cooked and the flesh flakes apart with a fork, 10 to 12 minutes. After 10 minutes, sprinkle the scallions and sliced wild mushrooms on top of the fish and steam for 2 minutes more before serving. Serve immediately with the rice. Cook’s Note: Also pairs well with a side of stir-fried vegetables such as bok choy or kai lan.
Time 25m Yield 4 Number Of Ingredients 12 Steps:
Mix vegetable broth, soy sauce, honey powder, ginger, sesame oil, cornstarch, garlic, and red pepper flakes together in a small bowl. Heat vegetable oil in a wok until simmering. Add skirt steak, salt, and pepper. Cook until browned, about 5 minutes. Add stir-fry vegetables. Pour in sauce mixture. Cook until vegetables are heated through, about 5 minutes.
Yield Serves 6 Number Of Ingredients 13 Steps:
Combine first 7 ingredients in glass baking dish. Add fish. Refrigerate 2 hours, turning occasionally. Remove fish from the curry mixture. Transfer curry mixture to heavy large skillet and bring to simmer over high heat. Sprinkle fish with salt and pepper; add fish to skillet. Reduce heat to low; cover and simmer 4 minutes. Turn fish, cover and simmer until opaque in center, about 2 minutes longer. Using spatula, transfer fish to plate. Tent with foil to keep warm. Whisk clam juice and arrowroot in small bowl to dissolve arrowroot. Whisk into curry mixture. Boil until slightly thickened, whisking often, about 6 minutes. Stir in basil and sugar. Season with salt. Pour any accumulated juices from fish into curry sauce. Place rice on plates; top with fish. Spoon sauce over fish.
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.
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.
Time 20m Yield Serves 4 Number Of Ingredients 7 Steps:
Place the spring onions, ginger and chilli in a bowl and pour over the soy sauce and vinger. PLace the sea bass fillet, skinned sides up, on a board to make six small cuts into each fillet. place a banana lead or piece of baking parchment in the bottom of a a steamer basket and place a sea bass fillet on top. Spoon a quarter of the spring onion mixture over the fillet. Repeat with the remaining banana leaves and fillets. (If you have a large steamer you should be able to fit two leaves in the basket. Place the lid on the steamer and set over a saucepan of boiling water. Steam for 8-10 minutes, or until just cooked through, Keep warm and repeat with the remaining leaves and fillets, then serve immediately.
Time 1h Yield 5 servings Number Of Ingredients 7 Steps:
Rinse fish and place on heatproof plate or dish. Put 2 to 3 inches of water into wok, large pot or skillet. Turn heat to high and bring water to boil. Turn off flame. Place steam rack into water. Water should reach to just above rack. Place fish plate onto rack. Spread ginger over fish. Cover; steam 20 minutes over medium flame. When fish is cooked, remove plate from wok and pour off excess liquid. Heat oil in wok until smoking. Chop scallions into 1/2-inch pieces. Spread shallots and scallions on top of fish. Season with salt to taste. Pour soy sauce over fish. Pour hot oil over fish. Serve.
More about “sea bass with gingered vegetable stir fry recipes”
Time 43m Yield 4 Number Of Ingredients 16 Steps:
Pat fish dry with paper towels. Cut fish into 2x1/2-inch slices. Toss fish, 1 teaspoon cornstarch, 1 teaspoon sesame oil, 1/2 teaspoon salt, the gingerroot and white pepper in glass or plastic bowl. Cover and refrigerate 20 minutes. Snap green beans in half. Cut onion diagonally into 1-inch pieces. Mix 1 tablespoon cornstarch and the water. Mix sugar and 1/4 teaspoon sesame oil. Heat wok or 10-inch skillet over medium-high heat. Add 2 tablespoons of the vegetable oil; rotate wok to coat side. Add fish; stir-fry gently about 2 minutes or until fish turns white. Remove fish from wok. Add remaining 2 tablespoons vegetable oil to wok; rotate wok to coat side. Add green beans, garlic and 1/2 teaspoon salt; stir-fry 1 minute. Add broth; heat to boiling. Cover and cook 2 minutes. Stir in cornstarch mixture; cook and stir until mixture thickens. Add fish and onion; gently cook and stir about 30 seconds or until fish is hot. Gently stir in sugar mixture.
