Steamed black bass with lemon chili hollandaise

0 Steamed black bass with lemon chili hollandaise

Feb 20

Here is the deal, this one was an inspiration from a dish I had when I was in the Philippines around 2000 at the Shangri La Makati hotel when I was there consulting for the world banks for over a month and this became my go to dish at least a few times a week. I made my own version and it is delicious with the hollandaise although you would think would overpower the black bass but it just compliments, it so well it keeps the fish the star of the plate still. Here is how I did this one.

Steamed black bass with lemon chili hollandaise

On 20/02/2011 (Sunday) at 1:49 am by Benny.
Tiny Url for this recipe → https://tinyurl.com/24xlhgqn

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Details

Prep Time:
20 min
Cook Time:
20 min
Ready Time:
40 min

Servings

2 servings

Ingredients

Black bass filet
Kosher salt
Pepper
Olive oil
Chinese bamboo steamer
Handful of fresh basil
Fried wheat, tempura scraps or rice crispies

Lemon sesame chili oil hollandaise:

2 eggs yolks
Juice of half a lemon
4 tablespoons butter melted and kept warm
Teaspoon Sesame chili oil
Dash of kosher salt

Directions

Start by putting the egg yolks in a bowl over a steaming pot of water and whisking away until is starts to change to a light yellow, now start to drizzle in the melted butter until incorporated and now add the juice of the lemon followed by the chili sesame oil. Put in a small sauce pan and keep warm.
NOTE this should be made once you have begun steaming the bass fish.

Method:
Start with your fillet of black bass and cut out the thickest part of the flesh almost like your cutting out the center of a hero roll to make room for more sandwich stuffing.
Cut that piece into two strips and now lay inside the black bass skin, season with olive oil, kosher salt and pepper and roll it together as you can see in my flickr photos.

Drizzle some olive oil on the outside and season as well, place in a bamboo steamer and steam for about 12 min until you can see the fish is cooked all the way through and the skin is soft.

While it is steaming make the hollandaise sauce, once the fish is ready plate it with the hollandaise sauce over it, followed by some of the fried wheat flour and finish with some finely chopped fresh basil.

This should be heavenly with the fresh basil lifting the taste to another level and the little bits of crunch from the fried wheat flour.

Enjoy

Benny

Step by step in photos here >>

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About Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald's is cheaper than eating homemade I will prove anyone wrong.