Steamed Sea Bass in Soy Broth

Menu Part: 
Soup
Cuisine Type: 
American
Serves: 
4

A fragrant broth is the base for steaming sea bass. The delicate flavor of the broth is infused into the fish, and the fish and mushrooms from the broth are served with rice.

Ingredients

20 dried lily buds
1⁄2 cup wood ear mushrooms
1 oz. glass noodles (Mung bean noodles)
6 dried shiitake mushrooms (11⁄2 in. diameter)
1⁄2 shallot, thinly sliced
2 tbsp. vegetable oil
2 tbsp. light soy sauce
1⁄2 cup water
1⁄2 tbsp. sugar
1⁄8 oz. gingerroot, julienned
10 oz. sea bass.

Steps

1. Soak lily buds, wood ears, glass noodles, and shiitake mushrooms in hot water for 1⁄2 hr. Rinse well and squeeze dry. Trim off hard knobs from wood ears, then cut into small pieces. Discard stems from shiitake mushrooms, then slice into 1⁄4 in. thick pieces.

2. In small sauce pan, heat oil. Add shallots and fry until golden brown, set aside. In small bowl, combine soy sauce, water, and sugar.

3. Arrange lily buds, wood ears, glass noodles, and shiitake mushrooms onto a deep serving dish. Place sea bass on top of the noodles. Pour oil, shallot, and soy mixture over fish, then sprinkle filet with salt, pepper, and gingerroot.

4. In a steamer add at least 2 in. of hot water. Bring water to boil, then place the serving dish into steamer. Steam fish over high heat for about 25 min., just until it is cooked through. Do not open steamer to check doneness, but make sure that the water in the wok does not boil away. Serve with rice.

Source: Recipe from Chef Charles Phan

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources