Steamed Whole Bass
Time: 30 minutes
Inspired for Lunar New Year, we put together this delicious and celebratory whole bass recipe. Perfect for bringing loved ones together and trying something new in the kitchen.
INGREDIENTS
Yield: 4 servings
- 1 ea. whole Black Sea Bass, about 2 lbs. Spanish Sea Bass, Daurade, Sablefish also work
- 6 ea. Carabinero Prawns, peeled
- 5 ea. scallions, tops, and bottoms, sliced thin, kept separate
- 5 ea. scallions, tops, and bottoms, sliced thin, kept separate
- 3 tbsp fresh ginger, chiffonade
- 10 ea. fresh cilantro sprigs
- 1/3 C canola oil
- 1/4 C sugar
- 1/4 C stock, fish or chicken
- 1/3 C soy sauce
- 1/2 tsp kosher salt
- 1/2 tsp white pepper
PREPARATION
Step 1
Prepare a bamboo steamer over boiling water.
Step 2
Trim off any fins on the bass, remove any scales, and pat dry with a paper towel. Season lightly with salt and steam black bass for 6 minutes.
Step 3
Season the prawns and place them in a steamer for additional 3 minutes.
Step 4
Check the doneness of the bass with a fork by seeing if the flesh pulls away. The meat should be bright, white, and flaky.
Step 5
While the fish is steaming, heat a wok or sauté pan and add canola oil. Add the garlic, scallion bottoms, and 1/2 of the sliced ginger. Cook for 2 minutes.
Step 6
Add soy sauce, sugar, stock, salt, and pepper. Cook over medium-high heat until it becomes a glaze. Reserve warm.
Step 7
Carefully arrange cooked bass and carabineros on a serving dish. Stay true to tradition and keep them in odd numbers.
Step 8
Spoon soy glaze over the fish. Garnish with cilantro, scallion greens, and remaining ginger.
Step 9
Heat 3 Tbsp. of canola oil until it just begins to smoke. Carefully pour over sea bass.
Step 10
Serve and enjoy!
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