Sea Bass Menu Help
I just got some fresh Sea Bass - rare here in the Rockies. I would like to cook it tomorrow, does anyone want to suggest a (healthy-ish) menu?
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
4 Comments:
My favorite way to prepare fresh bass is whole, steamed, Chinese style.
Rub the cleaned, dry fish all over with light soy sauce, sesame oil, and salt. Place in a shallow dish and add julienned ginger and scallions over, under and inside the fish. Steam on a rack until just done (about 15-20 mins, depending on size). Meanwhile, cut up a slice of bacon into 1/2" pieces. Cook in about 2 tablespoons vegetable oil until bacon is crisp. Remove bacon to a dish. When fish is done, sprinkle with bacon pieces. Heat bacon oil until crazy smoking hot. Carefully douse fish with hot oil all over. It will make loud, sizzling noises as it "crisps" the fish, brightening the flavors. Sprinkle with more soy sauce and white pepper. Enjoy!
hungryinhouston at 12:45AM on 08/20/08
oh, to round out your menu, serve with steamed bok choy or snow peas, drizzled with a little sesame oil and ponzu. And rice.
hungryinhouston at 1:06AM on 08/20/08
Pan sear salt and pepper fillet in al little olive oil, remove. In same pan sautee garlic, onion and diced fresh tomatoes clams and mussels in olive oil until shells open. Serve tomato shellfish sauce over bass. Yum!
KtMc24 at 10:56AM on 08/20/08
Crisp Paupiette of Sea Bass in a Barolo Sauce, one of Daniel Boulud's signature dishs. There is a video at foodandwine under "Cooking School".
nommuh at 11:04PM on 08/20/08