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Sea Bass recipes anyone?

SpiritWorldDawgSpiritWorldDawg Posts: 8
edited 2:13AM in EggHead Forum
I need a good recipe. Please Help.


  • GunnarGunnar Posts: 2,305
    I cook very little fish...go to the top of the page where it says "search forum". Type in sea bass and hit enter. Quite a few hits.
    LBGE      Katy (Houston) TX
  • Richard FlRichard Fl Posts: 8,283
    This is an enjoyaable way.

    Sea Bass, Hong Kong, Mad Max Beyond Eggdome

    A little background . . a couple of weeks ago i was at a restaurant and had something called hong kong sea bass. said: sea bass steamed on bed of lettuce with ginger and scallions and served with broth of sherry and soy sauce. ..frankly it was the best fish i'd eaten in a restaurant in many years i had to duplicate it in the egg. .. so. .. i bought a traditional oriental bamboo steamer (two level with lid). .. .ran some water all over it so it wouldn't get burned in the egg. .. set up my large egg with my wok ring and center fire, about 350 degrees dome temp. ..laid a big bed of fresh baby spinich and a couple of filets of sea bass on each of the steamer trays along with some slivers of fresh ginger and scallions. . .poured about 1 cup of sherry and about 1/3 cup of soy sauce into the cold wok and then set the steamer basket set in the wok over the liquid. ...set the whole thing in the wok ring and closed the dome for about 15 minutes ... . pulled the entire wok set up out after about 15 minutes, careful not to lose the broth in the wok. .. .plated the fish on top of the wilted spinach (oh, btw, use lots of spinach, it really shrinks down). ..and the spooned some of the broth on top ... my wife LOVED it .. .we agreed it may be the best fish i've ever made and ranks right up with some of the best egg food i've ever made. .. .

    Recipe Type
    Seafood, Wok

    Recipe Source
    Author: mad max beyond eggdome

    Source: BGE Forum, Mad Max Beyond Eggdome, 2006/04/29
  • BoatmanBoatman Posts: 854
    How about a nice sauce?

    Bonefish Grill Pan Asian Sauce
    The perfect accompaniment to grilled fish.

    Ingredients For 2 servings
    1/4 cup olive oil 1 Tbs
    1/4 cup minced ginger 1 Tbs
    1/4 cup soy sauce 1 Tbs
    1 cup ketchup 4 Tbs
    1 cup oyster sauce 4 Tbs
    3 tbsp. lemon juice 1 Tbs
    1/4 cup water 1 Tbs
    1/2 cup sugar 2 Tbs
    3 tbsp. coarsely chopped cilantro 1 Tbs
    1. In a medium sauce pan, sautee the minced ginger in the olive oil until fragrant.
    2. In a bowl, thoroughly combine the soy sauce, ketchup, oyster sauce, lemon juice and water and add to sauté pan.
    3. Bring the mixture to a slow boil, then slowly add sugar over low-med heat for about 5 minutes.
    4. If desired, add a little hot water to the sauce to thin it.
  • BoatmanBoatman Posts: 854
    OOps, that didn't copy correctly....please disregard.
  • I have an 8 oz piece of Chilean Sea Bass in the frig for dinner tonight. I was thinking of rubbing it with EVOO, putting several thin lemon slices on it along with some pieces of tomato, fresh cilantro, scallions, maybe black olives and wrapping it in HD foil (don't have a dutch oven yet) and cooking it to a temp of around 145. Should I try to put some kind of liquid in there, too, and elevate the fish?
  • fishlessmanfishlessman Posts: 24,381
    i was looking at recipes earlier today for maybe some haddock, looks almost like what you have, could be cooked in a casserole dish. adding butter at the end sounds good
  • Richard FlRichard Fl Posts: 8,283
    Looks like a large or a small portion???
  • BoatmanBoatman Posts: 854
    Yeah, the right side is the original recipe, and I cut it down for a 2 person portion in my personal recipes page.....however when I copied here the formatting changes to what you see. Great sauce though! B)
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