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
coffee shop trailor graphic

A familiar face is coming to the roads of Rutgers University this fall: the Starbucks mermaid. The New Brunswick, N.J.-based school is testing a Starbucks truck throughout the upcoming semester, NJ.com reports . The company began testing trucks on college campuses in 2014, and now has mobile locations at Arizona State University, James Madison University in Virginia, East Carolina University in North Carolina and Sacramento State in California.

The trucks will serve the full lineup of Starbucks beverages that’s available at the outlet’s brick-and-mortar location at Rutgers,...

Industry News & Opinion

A study from Virginia Tech has found a connection between school meal participation and obesity in students. From data that predates the Healthy, Hunger-Free Kids Act , the findings raise questions over whether nutrition standards go far enough.

The research evaluated data from 1998 to 2007, comparing first through eighth grade students who partook in free and reduced-price lunch and those who qualified but opted out. Wen You, associate professor in the Department of Agriculture and Applied Economics at Virginia Tech, says she expected to validate theories that increased breakfast...

Industry News & Opinion

Buffalo Public Schools is turning to local chefs and a little competition to help create new menu items, the Buffalo News reports .

In October, local chefs will compete against each other and a team of seven to 10 students led by chef Bobby Anderson, a former contestant on “Hell’s Kitchen,” to create lunch recipes that comply with USDA nutritional requirements and use seasonal produce sourced locally.

“This Chef Challenge is another way to engage our youth in a fun, friendly competition with local area chefs who can help create appealing recipes that will be incorporated...

Industry News & Opinion

After being sued by the Services Employees International Union over its decision to change vendors from Sodexo to Morrison, the foodservice arm at Mayo Clinic continues to face backlash from staff.

Foodservice employees at the Rochester, Minn., hospital last week handed over a petition 1,200 signatures deep asking that they remain with their current employer, Fox 9 reports .

While a Mayo Clinic spokesperson said that staff will be given similar positions and pay rates under Morrison, SEIU Healthcare Minnesota—the union representing much of the hospital’s foodservice staff—...

FSD Resources