Sautéed Sea Bass with Asian Spinach & Ginger Glaze
Indulge in the delicate flavors of this Sautéed Sea Bass with Asian Spinach and Ginger Glaze recipe. This dish showcases perfectly steamed sea bass fillets, served atop a bed of lightly wilted fresh spinach, and garnished with aromatic ginger and green onions. The rich umami flavors come from a tantalizing mixture of sesame oil, soy sauce, and dry sherry, elevating this dish to a restaurant-quality experience that you can enjoy in your own home. Perfect for a special occasion or a weeknight dinner, this dish is both healthy and satisfying, making it a wonderful addition to your culinary repertoire.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Fresh Ginger
2 inches (peeled and cut into thin strips)
Green Onions
3 (cut into 2-inch thin strips)
Vegetable Oil
1/2 cup, divided (for cooking)
Garlic Cloves
4 (crushed)
Fresh Spinach
1 lb (washed and drained)
Sea Bass Fillets
4 (6 ounces each) (fresh or alternatively Grouper fillets)
Sesame Oil
1/4 cup (for drizzling)
Reduced Sodium Soy Sauce
1/3 cup (for seasoning)
Dry Sherry
1/3 cup (for flavor)
Water
1/3 cup (for sauce)
Sugar
2 teaspoons (to balance flavors)
Instructions
1
Start by peeling the fresh ginger and slicing it into thin strips. Next, cut the green onions into 2-inch thin strips and set both ingredients aside.
2
In a large skillet, heat 1/4 cup of vegetable oil over high heat until it's hot. Add the crushed garlic cloves and sauté for 5 to 7 seconds, just until fragrant. Remove and discard the garlic to infuse the oil without leaving it burned.
3
Add the fresh spinach to the skillet, cooking while stirring constantly until it is lightly wilted. Once ready, spoon the spinach onto warm serving plates and set aside to keep warm.
4
Prepare the sea bass by placing the fillets in a steamer basket or bamboo steamer over boiling water. Cover and steam the fish for about 8 minutes, or until the fillets flake easily when tested with a fork. Once done, place each fillet on top of the wilted spinach and top generously with the prepared ginger and green onion strips.
5
In the same skillet, mix the remaining 1/4 cup of vegetable oil with sesame oil and return it to high heat until hot. Drizzle this sizzling oil generously over the fish for added flavor and richness.
6
In the skillet, combine the soy sauce, dry sherry, water, and sugar. Bring this mixture to a boil, and then drizzle half of it over the plated fish. Serve immediately, using the remaining sauce for extra drizzling.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this Sautéed Sea Bass recipe?
The main protein is 4 fresh sea bass fillets, each weighing approximately 6 ounces.
Can I substitute the sea bass with another type of fish?
Yes, if sea bass is unavailable, you can use grouper fillets as an alternative.
How long should the sea bass fillets be steamed?
The fillets should be steamed for about 8 minutes, or until they flake easily when tested with a fork.
What ingredients are in the ginger glaze?
The glaze is made by combining soy sauce, dry sherry, water, and sugar, and then bringing the mixture to a boil.
How should the fresh ginger be prepared?
The fresh ginger should be peeled and then cut into thin strips.
What type of vegetable is served with the fish?
The dish is served on a bed of fresh spinach that has been lightly wilted in garlic-infused oil.
How is the garlic used in this recipe?
Four crushed garlic cloves are sautéed in vegetable oil for 5 to 7 seconds to infuse the oil, then they are removed and discarded.
What kind of oil is drizzled over the fish after steaming?
A mixture of hot vegetable oil and sesame oil is drizzled over the fish for added richness.
How should the green onions be sliced?
The green onions should be cut into thin strips that are 2 inches long.
Is the spinach cooked before serving?
Yes, the spinach is cooked while stirring constantly in a hot skillet until it is just lightly wilted.
What is the flavor profile of the Sautéed Sea Bass with Asian Spinach?
The dish features rich umami flavors from soy sauce and sesame oil, balanced with aromatic ginger and dry sherry.
Is this sea bass recipe considered healthy?
Yes, it is described as a healthy and satisfying dish featuring steamed fish and fresh vegetables.
What kind of soy sauce is recommended for this dish?
Reduced sodium soy sauce is recommended to manage the salt content while providing flavor.
How many servings does this recipe provide?
The recipe calls for 4 fillets, typically serving 4 people.
How do I know when the sea bass is fully cooked?
The fish is done when the fillets flake easily when tested with a fork.
What is the purpose of the dry sherry in the glaze?
Dry sherry is used to add depth and a specific aromatic flavor to the glaze.
When are the ginger and green onions added to the dish?
They are used as a topping, placed generously over the steamed fish fillets before the hot oil and sauce are applied.
Why is hot oil drizzled over the ginger and onions?
Drizzling the sizzling oil over the toppings releases their aromatics and adds flavor to the fish.
What role does sugar play in the sauce?
Two teaspoons of sugar are used to balance the salty and savory flavors of the soy sauce and sherry.
How should the spinach be prepared before it goes in the skillet?
The 1 lb of fresh spinach should be washed and thoroughly drained.
Should the garlic be left in the skillet with the spinach?
No, the garlic should be discarded after it infuses the oil to prevent it from burning.
How much total vegetable oil is used?
A total of 1/2 cup of vegetable oil is used, divided into two separate stages of the recipe.
Is the fish sautéed or steamed in this recipe?
Despite the title 'Sautéed', the sea bass fillets are actually steamed in a steamer basket or bamboo steamer.
How much sesame oil is needed for the recipe?
The recipe requires 1/4 cup of sesame oil for the final drizzling step.
How should the final sauce be served?
Half of the boiled sauce is drizzled over the fish immediately, and the remaining half is served for extra drizzling at the table.
What heat level should be used for wilting the spinach?
The spinach should be cooked over high heat while stirring constantly.
Can I use a bamboo steamer for the fish?
Yes, a bamboo steamer or a standard steamer basket placed over boiling water is perfect for this recipe.
What makes this recipe 'restaurant quality'?
The combination of fresh ingredients, specific steaming techniques, and the layered aromatic oils and glaze creates a professional finish.
How much water is added to the glaze?
The glaze includes 1/3 cup of water along with the soy sauce and sherry.
Is this dish suitable for a weeknight dinner?
Yes, it is both elegant enough for special occasions and simple enough to be a satisfying weeknight meal.