Sharon's Recipes

Baked Black Bass With Vegetables

Black Bass BakeWhole fish look so appealing. I bought this black bass and then decided to filet it for faster baking and ease of serving. (Adapted from CHINA MOON Cookbook by Barbara Tropp.)


2 filets of black bass or one small whole bass

1/4 cup Sake Wine
1/4 cup rice wine vinegar
1/4 cup white wine
3 T. soy sauce
2 T. chopped fresh coriander, leaves and stems
1 T. Toasted Sesame Oil
2 T. fresh ginger, peeled and minced
1 piece of garlic, minced
1 inch of fresh lemon grass, sliced and minced
.5 T sugar
1 tsp Red Thai Curry Paste
1 tsp fresh lemon juice, or lime if you have it

2 T peanut oil for frying
1 small onion cut into 1/4 inch wedges
2 small carrots, diced
1 clove of garlic, minced
1 inch of fresh lemon grass , diced
4 cups of Napa cabbage, cut into ribbons
.5 lb baby Bellas or white mushrooms, sliced
.5 tsp Pink Szechuan pepper corns
1.5 tsp fresh ginger, chopped

Chopped Cilantro and lemon or lime wedges

Heat the oven to 375. degrees

Combine all of the Marinade ingredients. Lay the fish filets in the marinade. Cover with the sauce and turn several times while you prepare the vegetables. Usually 10 – 15 minutes

Heat a WOK or Skillet and add the peanut oil. When hot add the onion and stir fry until golden and wilted. Add the rest of the ingredients. Stir to coat everything with the oil and toss and cook just until starting to wilt. You may add more oil down the sides if needed. Remove from the heat and spread on a baking dish.
Remove the fish from the marinade and place the fish on the vegetables. Pour 2 or more T. of the marinade over the fish. Bake for 8 – 10 minutes or until soft.

Serve with the vegetables underneath. Garnish with chopped cilantro and a lemon or lime wedge. Serve with rice or soba noodles.

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