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| How to Cook | | | Baked | Time: 20 minutes (including preparation)
Seasoning: sea salt flakes and freshly grounded black pepper to taste
Fresh Herbs: 3g Italian parsley, dill, 1/4 onion (diced) and 1/2 clone garlic (finely minced)
Oil: extra virgin olive oil
Method:
1. Season each side with salt and pepper.
2. Soak a piece of baking paper in water for 20 - 30 minutes.
3. In a skillet over a medium high heat, sauté the onion and garlic, seasoned with salt and pepper for 2 minutes. Remove and set aside.
4. Place the baking paper on a chopping board or a flat surface. Spoon half of the onion and garlic mixture and rip half of the parsley and dill, drizzle with oil, then top with sea bass and cover with the remaining herbs.
5. Fold the baking paper like a piece of candy, twisting the ends, and bake for 20 minutes under 190°C |
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| | | Pan Fried | Time: 12 minutes (including preparation time)
Seasoning: sea salt flakes, freshly grounded black pepper, sweet Spanish paprika and a dash of white pepper to taste.
Oil: 1-2 tbsp olive oil
Method:
1. Season well on both sides.
2. In a skillet coated with oil, over a medium heat fry skin side first.
3. Pan fry each side for 4 minutes
4. Serve immediately. |
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| | | Steamed | Time: 15 minutes (including preparation)
Seasoning: sea salt flakes and soya sauce to taste
Fresh Vegetables: 2 pieces ginger (sliced) and spring onion (sliced lengthwise).
Oil: 1/2 tbsp grapeseed oil
Method:
1. Pour water into a pan or a wok with a steaming rack and let it come to a boil.
2. On a plate, lay half the ginger slices, top with the sea bass and cover with the remaining ginger.
3. Steam for 12 minutes, remove, pour out the excess water.
4. Sprinkle with spring onion and drizzle with soya sauce, heat the oil and pour on top (you should hear a loud sizzling noise when the oil is hot enough).
5. Serve HOT! |
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| | | Poached | Time: 15 minutes (including preparation)
Seasoning: sea salt flakes and freshly grounded black pepper to taste.
Broth: vegetable, enough to cover to bass completely
Method:
1. Place vegetable stock in soup pot, bring it to a boil, add sea bass fillet, cover the pot and turn the heat off.
2. Let it poach for 10 minutes. |
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 | Seafood |
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Sea Bass |
Sea bass is a popular deep water fish with a firm texture and sweet taste. city'super selects the best fresh sea bass caught using sustainable fishing methods and brings it jet-fresh to Hong Kong.
The sea bass is a large marine fish, also known as black sea bass or blackfish. The black sea bass lives near rocky outcrops in shallow waters and can reach up to 3 feet (nearly 1 metre) in length. Oddly, this spike-finned fish changes sex over its lifetime – it starts out as female and changes to male as it grows older and larger. Sea bass are found off the Pacific and Atlantic coasts of Chile and the US respectively.
Many different fish are sold under the name of sea bass, including black sea bass and white sea bass. (Chilean sea bass is not actually a member of the sea bass family, but is a marketing term for Patagonian Toothfish). |
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| | Black Sea Bass | | Black sea bass, with its lean, firm flesh is popular in Chinese cuisine. They feed mainly on shrimps, crabs and other mollusks, which accounts for their sweet white meat. Black sea bass, which are found in the Atlantic Ocean, are largely caught using otter trawls and fish pots in the Chesapeake Bay area. As the fish move into New England, rod and reel fishermen take over. Black sea bass are subject to fishing quotas and fishing methods are considered sustainable. | | | White Sea Bass | | White sea bass are harvested off the southern Pacific coast of Chile by long line fishing boats, a sustainable method of fishing which targets only this species and reduces by-catch. White sea bass has a rich taste and firm texture that is excellent for grilling. | | | Black and white sea bass are available fresh most of the year. The fish can be bought as steaks, fillets or kirimi. | | | | Preparation | | Sea bass can be baked, steamed, fried, grilled, poached, boiled – you name it. The secret to success is not to overcook your sea bass. You should cook the fish until the flesh becomes opaque yet is still moist on the inside. Most sea bass should be cooked as skinless fillets, steaks or chunks because the skin is tough and strong tasting. | | | Health and Nutrition | | The rich flavorful meat of sea bass is a good source of Omega-3, which plays an important role in the prevention of coronary heart disease, promotes healthy brain functioning, reduces inflammation, and prevents certain types of cancer. Sea bass is also high in protein and low in cholesterol and calories. | | | Shopping Tips | -Fresh sea bass should not smell "fishy" but rather fresh, like the ocean.
-The eyes should be clear and bright, the gills should be clean and the skin moist with tightly adhering, shiny scales.
-The flesh should "give" slightly when you press it, then spring back.
-When buying sea bass, whether whole, steaks or fillets, fresh or frozen, look for moist, translucent flesh. If it looks dry, don't buy it. | | | Storing Tips | -To store, remove the fish from its packaging, rinse under cold water and pat dry.
-Fish deteriorates in its own juices, so place it on a cake rack in a shallow pan filled with crushed ice.
-Cover with cling film or foil and put it in the coldest part of the fridge. You can keep it this way for up to 2 days. Well-wrapped, sea bass can be frozen for up to 2 months (3 - 4 months in a deep-freeze).
-Wrap fish tightly from head to tail with at least two layers of lined freezer paper. | | | Wine Pairing Suggestion | Estampa Viognier Chardonnay 2006
A wonderfully aromatic white with scents of fresh flower blossoms, nectarines, and a touch of green tea leaves.
Item no.: 300289103
Leopard's Leap Pinotage Rose 2007
This is a really fun match with seabass, as it has vivid citrus fruit with a refreshing ripe berry finish.
Item no.: 301016933 |
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