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Sea bass advice?

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Any tips on making sea bass with the following ingredients?

Ginger, lemongrass, Szechuan peppercorns, Shaoxing rice wine, touch of honey, soy, dash of sesame oil, scallions.

Should I marinate the sea bass in all ingredients, then pan-sear and finish in oven? How long? With sauteed spinach? Or serve the sea bass in a shallow soup plate of homemade dashi?

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  1. I'm seeing three things here: whole fish steamed with those ingredients, or pan-seared filets with a sauce built from the components. The dashi idea is okay too, but what else would you serve with that?

    2 Replies
    1. re: wattacetti

      I see only 1 more possibility. Steam or roast the fish with most of the ingredients, and make an oil from the aromatics. Drizzle sizzling hot oil over fish to finish and serve.

      1. re: joonjoon

        Or deep fry the fish and serve with a dipping sauce made of all of the above. that sounds good too.

    2. My favorite way to have Black Sea Bass is Steamed Whole.....with

      * Fine Julienne Scallions
      * Fine Julienne Ginger
      * Dark Soy Sauce
      * A little Sesame Oil

      In a separate pan or sauce pot, Vegetable, Corn or Grape Seed Oil is heated with the addition of thin sliced garlic or smashed cloves to flavor the oil. When the oil is good and hot, it is lightly drizzled over the Scallions and Ginger to wilt them and scald the fish skin.

      Here's a closely adapted recipe Sara Moulton wrote, no doubt in part, from meeting Matsuhara Morimoto and introducing him as the next Iron Chef a long time ago on her show.

      http://saramoulton.com/2010/09/steame...

      1. Sea bass can be lovely poached (also love the steamed idea already mentioned).

        1. I suppose you know that Chilean Seabass is on the "Avoid" list put out by the Monterey Bay Aquarium. Mid-Atlantic Black Sea Bass is on the "Good Alternatives" list but you are advised to limit your consumption due to concerns about mercury or other contaminants.