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Chinese Jellied Sea Bass Easy Recipe.
Jellied Sea Bass Recipe - Chinese recipe how to cook jellied sea bass with Chinese rice wine, ginger, scallion, and cilantro (Chinese parsley).
Sea Bass has medium-dense texture, light meat with a delicate mild-to-moderate flavor. The meat is is shiny white and translucent and has a unique taste. The large, white-flaked flesh contains no intramuscular bones. Amount Per Serving Size: 100g/3.5oz.: Calories: 97, Fat Calories: 18, Total Fat: 2.0g, Saturated Fat: 0.5g, Cholesterol: 41mg, Sodium: 68mg, Protein: 18.4g, Omega-3: 0.7g.
Ingredients:
- 1 whole fresh Black Sea Bass, cleaned and with the head and tail removed (about 1 1/2 lbs)
- 2 tablespoons Chinese rice wine, or pale dry sherry
- 4 slices peeled fresh ginger root about 1 inch in diameter and 1/8-inch thick
- 1 scallion, including green top, cut into 2-inch pieces
- Fresh cilantro, Chinese parsley sprigs or flat-leaf Italian parsley
- 1 tablespoon salt to taste
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Serves/Makes: 3-4
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How to cook Chinese Jellied Sea Bass:
- Wash the sea bass under cold running water and pat it dry with paper towels. To flavor and partially cure the fish, sprinkle it with salt, inside and out, and refrigerate for at least 4 hours.
- Pour enough boiling water into the lower part of a steamer to come within an inch of the cooking rack (or use a steamer substitute).
- Lay the fish on a deep heatproof platter 1/2-inch smaller than the diameter of the pot.
- Pour the wine over the fish, scatter the ginger and scallions on top. Bring the water in the steamer to a rolling boil, place the fish on the rack and cover the pot.
- Keeping the water at a continuous boil, steam the fish for 15 minutes, or until it is quite firm to the touch.
- Remove the platter of fish from the steamer, discard the scallions and ginger, and, with a slotted spoon, transfer the fish to a cutting board or a large plate. Reserve the juices in the platter.
- With a small, sharp knife, skin the fish by making a small slit at the base of the tail and peeling off the skin from tail to head.
- Carefully turn the fish over and skin the other side similarly.
- Cut the top layer of the fish crosswise into 1-inch sections without cutting through the backbone.
- Detach them from the bone with the spatula and place the pieces of fish in a soup plate about 6 inches in diameter and 2 inches deep.
- Lift out the backbone of the fish in one piece, discard it and divide the bottom layer of fish into similar portions.
- Pour the reserved juices over the fish and refrigerate for 4 hours, or until it jells.
- Garnish the jellied sea bass with fresh Chinese parsley.
Notes:
This Chinese Jellied Sea Bass is a very affordable dish. It is delicious, simple, quick and very easy to cook. The Chinese name for the Jellied Fish dish is Tung Yu.
This recipe for Chinese Jellied Sea Bass serves/makes: 3-4
Main Ingredient: Black Sea Bass
Preparation Method: Aspic/Chilled
Cuisine: Chinese
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