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ISO: ISO: Recipes for Chilean Sea Bass
- Thread starter audball
- Start date
In Search Of:
REC: Sea Bass with Gingered Vegetable Stir-Fry...
I haven't tried this yet, but it's gotten lots of great reviews (all except the most recent reviewer, who used tilapia instead. This reviewer "usually finds tilapia too bland," but used it anyway, then gave this recipe a lower rating, because he/she didn't like the fish. (Duh). He/she loved the sauce, however.
SEA BASS WITH GINGERED VEGETABLE STIR-FRY
In this light yet intensely flavored dish, the fish is baked, then served with a sauce rich in Asian flavors. Offer with steamed white rice, and pour white wine or Champagne.
Sauce:
1 1/4 cups canned low-salt chicken broth
1 tablespoon cornstarch
3 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 tablespoons sake
1 1/2 tablespoons oriental sesame oil
2 teaspoons sugar
Fish:
8 6-to 8-ounce sea bass fillets
1/3 cup sake
1/4 cup soy sauce
4 tablespoons vegetable oil
6 tablespoons minced peeled fresh ginger
2 large carrots, cut into 2-inch-long matchstick-size strips
6 to 8 ounces fresh shiitake mushrooms, stemmed, caps thinly sliced
6 green onions, cut into 2-inch-long matchstick-size strips
DIRECTIONS:
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.
Serves 8.
Bon Appétit
June 1994
http://origin.www.epicurious.com/recipes/recipe_views/views/1985
I haven't tried this yet, but it's gotten lots of great reviews (all except the most recent reviewer, who used tilapia instead. This reviewer "usually finds tilapia too bland," but used it anyway, then gave this recipe a lower rating, because he/she didn't like the fish. (Duh). He/she loved the sauce, however.
SEA BASS WITH GINGERED VEGETABLE STIR-FRY
In this light yet intensely flavored dish, the fish is baked, then served with a sauce rich in Asian flavors. Offer with steamed white rice, and pour white wine or Champagne.
Sauce:
1 1/4 cups canned low-salt chicken broth
1 tablespoon cornstarch
3 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 tablespoons sake
1 1/2 tablespoons oriental sesame oil
2 teaspoons sugar
Fish:
8 6-to 8-ounce sea bass fillets
1/3 cup sake
1/4 cup soy sauce
4 tablespoons vegetable oil
6 tablespoons minced peeled fresh ginger
2 large carrots, cut into 2-inch-long matchstick-size strips
6 to 8 ounces fresh shiitake mushrooms, stemmed, caps thinly sliced
6 green onions, cut into 2-inch-long matchstick-size strips
DIRECTIONS:
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.
Serves 8.
Bon Appétit
June 1994
http://origin.www.epicurious.com/recipes/recipe_views/views/1985
Chilean Sea Bass is one of my favorites, but I stopped eating it because
it was being overfished. A lot of restaurants stopped serving it because of this reason, also.
Here is a link to an interesting National Geographic story on it:
http://news.nationalgeographic.com/news/2002/05/0522_020522_seabass.html
it was being overfished. A lot of restaurants stopped serving it because of this reason, also.
Here is a link to an interesting National Geographic story on it:
http://news.nationalgeographic.com/news/2002/05/0522_020522_seabass.html
steve2-in-la
Well-known member
REC: Miso Glazed Sea Bass (check out the link for more info on the "chilean" bass)
Miso-Glazed Sea Bass
1/3 cup SAKE
1/3 cup MIRIN
1/3 cup LIGHT YELLOW MISO
3 Tbsp (packed) BROWN SUGAR
2 Tbsp SOY SAUCE
4 6-ounce SEA BASS FILLETS (about ¾ “ thick)
2 Tbsp chopped GREEN ONIONS
2 Tbsp chopped FRESH BASIL
Mix first 5 ingredients in shallow glass baking dish. Add fish and turn to coat. Cover & refrigerate at least 2 hours, up to 6 hours.
Preheat broiler. Remove fish from marinade. Place fish on rimmed baking sheet. With broiler door slightly open, broil fish 6-inches from heat source until just opaque in center, about 6 minutes. Transfer to plates. Sprinkle with green onions, basil and serve. Serves 4.
http://www.pacseafood.com/products/seabass.html
Miso-Glazed Sea Bass
1/3 cup SAKE
1/3 cup MIRIN
1/3 cup LIGHT YELLOW MISO
3 Tbsp (packed) BROWN SUGAR
2 Tbsp SOY SAUCE
4 6-ounce SEA BASS FILLETS (about ¾ “ thick)
2 Tbsp chopped GREEN ONIONS
2 Tbsp chopped FRESH BASIL
Mix first 5 ingredients in shallow glass baking dish. Add fish and turn to coat. Cover & refrigerate at least 2 hours, up to 6 hours.
Preheat broiler. Remove fish from marinade. Place fish on rimmed baking sheet. With broiler door slightly open, broil fish 6-inches from heat source until just opaque in center, about 6 minutes. Transfer to plates. Sprinkle with green onions, basil and serve. Serves 4.
http://www.pacseafood.com/products/seabass.html