Directions
Steamed black bass with lemon chili hollandaise
Details
- Prep Time:
20 min - Cook Time:
20 min - Ready Time:
40 min
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 >>
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.
