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Stir-Fried Striped Bass Fillets Easy Recipe.
Striped bass is a good source of vitamins, minerals, folate and dietary fiber, as well as low-fat protein, selenium and carbs. Nutritional values per serving (6 ounces): Calories 205, Calories from Fat 43, Total Fat 5.6g, Saturated Fat 1.3g, Cholesterol 158mg, Sodium 145 mg, Total Carbohydrate 0.2g, Protein 36.6 g, Total Omega-3 fatty acids 2 g, Selenium 67.5 mcg.
The combined nutrient strengths of Striped bass make it an outstanding food for helping stabilize blood sugar. Eating Striped bass may protect against ischemic stroke, may reduce risk of heart arrhythmia, may protect against leukemia, multiple myeloma, and lymphoma and kidney cancer. Omega-3s improve the ratio of good cholesterol to bad cholesterol and play a role in preventing cholesterol from clogging arteries.
Delicacy recipe how to Stir-fry Striped Bass fillets in the peanut oil with ginger, scallions, red bell pepper, carrots, Chinese dried mushrooms, cornstarch, egg and Chinese rice wine.
Ingredients:
- 1 1/2 lbs fresh Striped Bass fillets, skinned boneless.
- 2 teaspoon cornstarch
- 1 egg white
- 1 tbsp. Chinese rice wine, or pale dry sherry
- 4 tbsp. peanut oil, or flavorless vegetable oil
- 2 slices ginger, finely chopped
- 1 scallion, finely chopped
- 1 red bell pepper, removed stem and seeds, cut into cubes
- 4 large Chinese dried mushrooms, soak in water, squeeze dry, and slice (save 1/4 cup mushroom soaking liquid)
- 2 carrots, peel and slice on the diagonal
- 1 teaspoon salt
Sauce Ingredients:
- 1/4 cup mushroom soaking liquid
- 1 teaspoon brown or granulated sugar
- A few drops sesame oil
- 1 tablespoon light soy sauce
- Salt and pepper to taste
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Serves/Makes: 2-4
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How to prepare a sause:
- In a small bowl combine 1/4 cup strained mushroom soaking liquid, sugar, sesame oil, soy sauce, salt and pepper. Salt and pepper add as desired. Mix very well and set aside.
How to cook Stir-Fried Striped Bass Fillets:
- Wash fillets well, then rinse under cold running water and pat dry with paper towels.
- Cut fillets into bite-sized cubes, 1 1/2 -inch squares about 1/2 inch thick.
- Prepare the marinade: In a small bowl place 1 teaspoon cornstarch, 1 egg white, wine and pinch of salt.
- Add the fish to the marinade, toss them that each piece is lightly coated, stir until thoroughly mixed and marinate for 25 minutes.
- In another small bowl, mix 1 teaspoon cornstarch in 4 teaspoons of water and set aside.
- Set a wok over high heat for about 30 seconds.
- Add peanut oil, swirl it about in the pan and heat for another 30 seconds, turning the heat down to moderate if the oil begins to smoke.
- Poach the fish in the hot oil for 1 minute until golden. Remove and drain on paper towels.
- Add the ginger and scallions, and stir-fry until fragrant but don't burn.
- Add the carrots. Stir-fry briefly, then add the red bell pepper and last add mushrooms.
- Add the sauce into the middle of the wok. Turn up the heat and add the cornstarch/water mixture, stirring quickly to thicken. Add the fish back into the pan. Add a bit of sesame oil if desired. Mix everything through.
- Transfer the entire contents of the pan to a heated platter and serve at once hot.
Notes:
This Stir-Fried Striped Bass Fillets is a very affordable dish. It is delicious, simple, quick and very easy to cook.
This recipe for Stir-Fried Striped Bass Fillets serves/makes: 2-4
Main Ingredient: Striped Bass
Preparation Method: Fried
Cuisine: Chinese
How to clean a Bass:
Scale the fish if you plan on keeping the skin on. Staring at the tail, run the dull side of your knife backwards along the fish. Scraping the fish in short strokes, taking care to remove all the scales. If you plan on removing the skin, scaling isn’t necessary. Wash the scales away with cold water. Slice open the fish from its gill juncture to its rectum, maintaining the incision the entire way. The gill juncture is located at the top of its throat, in front of the dorsal fin. Clean the entire cavity - completely remove the fish's organs--heart, lungs, intestines and stomach. Wash out any remaining blood or tissue.
How to Fillet a Striped Bass:
Cut the fish behind the gills down to the backbone. Hold the knife towards the head at an angle to keep the most meat on the fillet. Slide your knife down along the fish’s spine all the way to the tail. Take care to keep the knife as close to the backbone as possible to not waste any of the meat. Lay the fillet skin side down on the table. To remove the skin, slide your knife between the meat and skin and work your knife back and forth until you reach the end of the fillet. Place your knife under the ribs attached to the fillet. Cut the ribs off by sliding your knife under them and cutting them out from top to bottom. Use pliers to remove any remaining rib bones.
Striped Bass Recepies
Fish Recepies
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