You heard it straight from Jet– preparing an entire fish from head to tail isn't that daunting! #ReadyJetCook
Subscribe ►
Get the recipe ►
Jet Tila shares his preferred go-to dishes and stores at his family's grocery store.
Invite to Food Network, where discovering to cook is as basic as clicking play! Get your apron and get ready to get cookin' with a few of the very best chefs all over the world. We'll give you a behind-the-scenes look at our finest programs, take you inside our favorite dining establishment and be your resource in the kitchen to make certain every meal is a 10/10!
Steamed Striped Bass with Ginger and Scallions
DISH COURTESY OF JET TILA
Level: Easy
Total: 40 min
Active: 15 min
Yield: 4 servings
Active ingredients
Striped Bass:
2 to 3 pound whole striped bass, scales, gills, and intestines removed
Salt and white pepper
Nonstick cooking spray, for the pan
4 Chinese black mushrooms, taken in warm water until soft, sliced up thin
2-inch piece ginger, carefully sliced like blades of turf
4 infant bok choy, quartered
Sauce:
4 tablespoons (60 ml) water.
3 tablespoons (45 ml) thin soy sauce.
1 tablespoon (15 ml) chicken bouillon powder.
1 tablespoon (15 ml) shaoxing rice cooking wine.
2 teaspoons (10 g) sugar.
1 teaspoon sesame oil.
After steaming:.
3 scallions, carefully sliced like blades of lawn.
2 tablespoons (30 ml) sesame oil.
2 tablespoons (30 ml) canola oil.
Instructions.
For the striped bass: Preheat the oven to 325 degrees F.
Rinse the fish with cold water and pat it dry. Season it with a pinch of salt and pepper.
Spray the bottom of a large heatproof dish with the cooking spray, then put the fish in the meal. Season the fish with salt and white pepper. Scatter the chopped mushrooms in the meal. Sprinkle the sliced ginger over the fish and arrange the infant bok choy pieces around the fish like a frame.
For the sauce: Mix the soy sauce, chicken bouillon powder, Shaoxing rice red wine, sugar and sesame oil in a bowl. Pour this mixture over the fish, which will transform to fragrant steam, preparing the fish.
Pull a tight layer of plastic cling wrap over the baking meal and cover tightly with aluminum foil. Location in the preheated oven and bake until the fish reaches an internal temperature level of 130 to 135 degrees F, the fish should flake apart gently, and the center must simply be turning opaque, 15 to 18 minutes.
For after steaming: Check to see that the fish is done. Place the scallions on top of the fish and change the foil to keep heat and moisture.
Integrate the canola and sesame oils in a little pan and heat them to high until just smoking, about 2 minutes. Eliminate the foil, thoroughly sprinkle the hot oil over the scallions and fish, it will crackle.
Finish by spooning the sauce over the fish.
Subscribe to our channel to fill up on the current must-eat dishes, dazzling cooking area hacks and material from your favorite Food Network shows.
► FOOD NETWORK COOKING AREA APP:.
► SITE:.
► FULL EPISODES:.
► FACEBOOK:.
► INSTAGRAM:.
► TWITTER:.
#ReadyJetCook #JetTila #FoodNetwork #SteamedStripedBasswithGingerandScallions.
How to Make Steamed Whole Fish with Jet Tila|Ready Jet Cook With Jet Tila|Food Network.
Activate Your Brain Song Now — And Give Your Mind The Care It Deserves
We thumbed up before even watching because it’s Jet cooking.☺Knew it would be good.
Finally you’re back! Been looking out for you, I just love how much you explain everything you do and it really sticks in my head. Definitly one of the best cooking teachers, you need a tv show for sure! 🙂 wish you were on here weekly. The whole fish still scares me though 😅
Rebecca Rose it scares westerners but not asians cuz there’s tender meat in all parts of the fish that you can pick out and the best part is the head. Cooking fish on the bone also makes it more delicious because of the bone. Asians use their mouth, hands or utensils to suck and separate meat off the bone as they eat and there is nothing to be ashamed about it. Westerners are used to filleted fish because of tradition and convenience, but asians find filleted fish disappointing to eat unless the dish calls for fillet.
@A O Thankyou I found this really interesting 🙂 and no nothing wrong with it at all, we just all have different preferences and that’s completely fine.
You are absolutely right Rebecca, He really needs a TV show
that’s cantonese food baby is like that the whole 🐠✌🏻🤷♀️
A O I completely agree. One of my most treasured memories as a child was eating fish heads with my father. The brain and cheeks were the best part. Cooking and eating the whole animal is less wasteful and, imo, more ethical. I almost never eat fish fillet by choice 🤷🏻♀️
using an oven was what i did not think of when the title said “steamed”. My mom always used a large pot with hot water and literally steamed the fish to cook. I imagine steaming gives the fish meat a smoother texture….
Wow..once again you make it look simple but delicious.👍🏾👍🏾👍🏾
I thought I knew how to steam fish until I saw this. Learnt two things here, plastic and oven. Brilliant.
Love watching you cook even though I don’t like seafood! FYI, I’ve made Ali’s Cheddar biscuits twice in the last week. Delicious! 😊
really like your recipes and how you make them so simple to follow!!
I love your recipes and the way you explain things. I made your chicken lo mein noodles the other day and my husband loved it.
Hey! I’m making that tonight!
Watching that final touch makes me want to try it !
I appreciate this tutorial so much.
Thanks for the love! 💕
This looks TOO good.
The only reason I’m watching the food network again is because of chef Jet Tila.
Jet tila is bringing back common sense, fun, cooking shows. More of this and less of guy’s grocery games
I’m soooooo trying this dish I Love Asian style cooking so grateful for your channel
Been cooking stripe bass my whole life, I’m going to have to add this one to the books!
He’s skilled, personable & a great teacher!
That looks so good, I’ll try it. Thanks, Jet. Less work than steaming it the traditional way too. Cool.
It looks delicious…am sure it tasted delicious too. 👍🏻thank you for the tips.
Thank you for teaching how to make steam fish, much healthier than fried, and grandma too for her wisdom in amazing dish!
I watch you almost every day, love Watching you cook