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

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

FSD Resources