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Stir-Fried Bass Fillets Easy Recipe.
Largemouth bass is a wonderful fish to prepare, very easy and extremely versatile. The flavor is mild and firm with a great taste. Nothing tastes better than a fresh caught bass, cooked to perfection. Freshwater Bass meat has relatively high protein levels and extremely high levels of omega-3 fatty acids, that are advantageous for heart healthy.
Nutritional Information per 100 g/3.5oz. serving: Calories 146g (43g from fat, 103g from protein), Total Fat 5g, Saturated Fat 1g, Total Protein 24g, Cholesterol 87 mg, Sodium 90 mg, Total Omega-3 fatty acids 1013mg, Total Omega-6 fatty acids 112mg, Vitamin A 2%, Vitamin C 4%, Calcium 10%, Iron 11%.
Delicacy recipe how to Stir-fry Bass fillets in the peanut oil with ginger, scallions, red bell pepper, carrots, Chinese dried mushrooms, cornstarch, egg and Chinese rice wine.
Ingredients:
- 1 1/2 lbs fresh Bass fillets, skinned boneless.
- 2 teaspoon cornstarch
- 1 egg white
- 1 tbsp. Chinese rice wine, or pale dry sherry
- 4 tbsp. peanut oil, or flavorless vegetable oil
- 2 slices ginger, finely chopped
- 1 scallion, finely chopped
- 1 red bell pepper, removed stem and seeds, cut into cubes
- 4 large Chinese dried mushrooms, soak in water, squeeze dry, and slice (save 1/4 cup mushroom soaking liquid)
- 2 carrots, peel and slice on the diagonal
- 1 teaspoon salt
Sauce Ingredients:
- 1/4 cup mushroom soaking liquid
- 1 teaspoon brown or granulated sugar
- A few drops sesame oil
- 1 tablespoon light soy sauce
- Salt and pepper to taste
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Serves/Makes: 2-4
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How to prepare a sause:
- In a small bowl combine 1/4 cup strained mushroom soaking liquid, sugar, sesame oil, soy sauce, salt and pepper. Salt and pepper add as desired. Mix very well and set aside.
How to cook Stir-Fried Bass Fillets:
- Wash fillets well, then rinse under cold running water and pat dry with paper towels.
- Cut fillets into bite-sized cubes, 1 1/2 -inch squares about 1/2 inch thick.
- Prepare the marinade: In a small bowl place 1 teaspoon cornstarch, 1 egg white, wine and pinch of salt.
- Add the fish to the marinade, toss them that each piece is lightly coated, stir until thoroughly mixed and marinate for 25 minutes.
- In another small bowl, mix 1 teaspoon cornstarch in 4 teaspoons of water and set aside.
- Set a wok over high heat for about 30 seconds.
- Add peanut oil, swirl it about in the pan and heat for another 30 seconds, turning the heat down to moderate if the oil begins to smoke.
- Poach the fish in the hot oil for 1 minute until golden. Remove and drain on paper towels.
- Add the ginger and scallions, and stir-fry until fragrant but don't burn.
- Add the carrots. Stir-fry briefly, then add the red bell pepper and last add mushrooms.
- Add the sauce into the middle of the wok. Turn up the heat and add the cornstarch/water mixture, stirring quickly to thicken. Add the fish back into the pan. Add a bit of sesame oil if desired. Mix everything through.
- Transfer the entire contents of the pan to a heated platter and serve at once hot.
Notes:
This Stir-Fried Bass Fillets is a very affordable dish. It is delicious, simple, quick and very easy to cook.
This recipe for Stir-Fried Bass Fillets serves/makes: 2-4
Main Ingredient: Largemouth Bass
Preparation Method: Fried
Cuisine: Chinese
How to clean a Bass:
Place the largemouth bass on the cutting board lengthwise with its dorsal side facing away from you. Remove the scales by gently scraping from the fish's tail to its head with a fillet knife. Wash the scales away with cold water. Slice open the fish from its gill juncture to its rectum, maintaining the incision the entire way. The gill juncture on a largemouth bass is located at the top of its throat, in front of the dorsal fin. Clean the entire cavity - completely remove the fish's organs--heart, lungs, intestines and stomach. Wash out any remaining blood or tissue.
How to fillet Bass:
Lay fish on its back and cut cross ways below belly fins. Turn fish on side and run knife horizontally and cut towards tail, cutting through rib bones to the tail. Stop when you get to the tail and flip fish over and do the same thing on other side. Flip fillet again, grip the handle and run your knife between skin and flesh. Pull the handle and push the knife rocking gently towards the tail end. Remove bones at rib cage.
Bass Recepies
Fish Recepies
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