Tuesday, September 3, 2013

Hickory Leaf Steamed Bass w/ Orange Ginger Sauce and Tangy Garlic Rice

Craving a fish dish easy on the waistline and amazingly packed with flavor, then this is the recipe for you!  I used some hickory leaves from a tree that grows beside an apple tree at my sister Gayle's home.  We sometimes use them for grilling  as well as Hickory wood that grows in the woods at home for smoking meats and imparting a fabulous aroma and coloring to everything from chicken to beef, pork and even fish.  I used the leaves to line my Bamboo steamer instead of a plate, but it's ok if you can't get some, the subtle flavor of the fish and Cajun seasoning will suffice.  I served this fish with a simple yet complex tasting garlic rice, adding four cloves of pressed garlic and 2 tbsp. seasoned rice vinegar to 1 1/2 c. chicken stock and preparing as you normally would rice.  This is recipe four of the five I created with the fresh caught bass!
6- 6oz. portions of firm fish, such as striped bass
2 lemons, quartered
1 stalk celery
3 cloves, smashed
4 quarts of water
1 tbsp. plus 3/4 tsp.  Cajun seasoning
4 tbsp. Orange preserves
3 tbsp. less sodium soy
2 tbsp. clam juice or water
1 clove garlic, pressed or finely minced
1 green onion, trimmed and thinly sliced
1/2 tsp. ground ginger
1/2 tsp. sambal oelek
olive oil for drizzling
Bring water with lemons, celery, smashed garlic, and 1 tbsp. Cajun seasoning up to a boil.
Line steamer trays with overlapping hickory leaves, leaving room for steam to travel up from water.
Place filets on leaves, drizzle with olive oil and sprinkle with 3/4 tsp. Cajun seasoning. Cover and steam until fish flakes easily with a fork and is translucent, about 8 minutes. 
Meanwhile prepare the sauce:
Place preserves, soy, clam juice, garlic, onion, ginger and sambal in microwave safe dish and microwave on high, bringing it up to a boil, stir and boil until reduced by about 1/3, about 3 minutes.  This may be done via stovetop also.!
Drizzle fish and rice with sauce.  Serves 6.

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