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Ching He Huang/Chinese Food Made Easy/Seafood/Steamed sea bass in hot beer and ginger lime sauce

admin — Fri, 28 May 2010 23:10:17 +0000

Ching He Huang/Chinese Food Made Easy/Seafood

http://www.chinghehuang.com/

http://www.mogu.com.tw/

She creates an array of Chinese seafood dishes Steamed sea bass in hot beer and ginger lime sauce
Ingredients
For the sea bass
2.5cm/1in piece fresh root ginger, peeled and cut into long thin strips (juilienne)
1 spring onion, sliced into long strips
1 whole wild sea bass (about 550g/1¼lb), de-scaled, gutted, cleaned and skin scored several times with a sharp knife
1 tbsp Shaoxing rice wine or dry sherry
For the hot ginger lime and beer sauce
2 tbsp groundnut oil
1 tbsp freshly grated root ginger
1 lime, zest only
1 tbsp Shaoxing rice wine or dry sherry
330ml/11½fl oz Chinese beer or other light beer
2 tbsp light soy sauce
1 spring onion, sliced into long strips (juilienne)
1 large handful fresh coriander, roughly chopped
steamed wild basmati rice, to serve

Method
1. For the sea bass, sprinkle half of the ginger and spring onion strips across the fish, or tuck some into the scores made in the skin. Place the remaining ginger and spring onion into the fish cavity.
2. Transfer the fish to a heatproof plate or dish and pour the rice wine over. Place the plate into a large bamboo steamer and cover. Place the bamboo steamer on top of a pan of boiling water (making sure the water does not touch the base of the steamer). Steam the fish for 8-10 minutes (depending on the size of the fish), or until the fish is cooked through (the flesh should flake easily when poked with chopsticks). Turn off the heat and leave the fish in the steamer to rest.
3. For the sauce, heat a wok until smoking and add the oil. Add the grated ginger, stir-frying for a few seconds. Stir in the lime zest, followed by the beer and soy sauce. As soon as the liquid comes to the boil, add the spring onions and coriander, then remove from the heat.
4. To serve, carefully remove the plate of fish from the bamboo steamer, pour the sauce over the fish and serve immediately with steamed wild basmati rice.

Duration : 0:6:32

Grilled Fish Recipe for the Barbeque by the BBQ Pit Boys

admin — Thu, 25 Feb 2010 12:36:31 +0000

Fresh fish steaming hot off the barbecue grill is always a special treat here at the Pit. Watch the BBQ Pit Boys grill up some Striper Bass that’s not only delicious, but is easy to do, if you follow a few simple tips!!

Duration : 0:12:22

Fresh Fish with Chef Scott Leibfried at Santa Monica Seafood

admin — Mon, 01 Feb 2010 08:31:29 +0000

http://www.behindtheburner.com The flavors of summer jump off the plate at Santa Monica Seafood, where Chef Scott Leibfried sears the perfect fillet complete with a crispy bite, making for a delicious farm raised bass with a tomato vinaigrette.

Always start with fresh fish

Check for red gills and clear eyes; that’s how you tell fish is truly fresh. If the eyes are cloudy, the fish is old and shouldn’t be used

Chef Scott Leibfried suggests keeping the skin on your fish for great flavor, texture and extra nutrients

Start with a smoking hot pan and scorch the fish so the skin doesn’t curl up. You might have to hold the fish down with your hand or a spatula to keep it from curling up

Lightly season the fish with salt between the cracks and folds for extra, hidden flavor

Use fresh lemon juice to finish and add a bright citrus flavor to your fish

Get specialty, restaurant quality fish for less and save 15% with our exclusive member deal at MYLO Gourmet

Duration : 0:2:52