St. Francis Winery & Vineyards

CULINARY : St. Francis Wine & Food Pairing : Steamed Seabass

Steamed Seabass

Steamed Seabass


4 5-ounce pieces seabass
2 heads baby Bok Choy
2 pieces thick sliced smoked bacon, diced
6 ounces dry Soba Noodles
Juice from ½ a lemon
2 green onions sliced thinly
1 tablespoon extra-virgin olive oil
½ cup fermented black bean sauce*
Salt and black pepper

* Fermented Black Bean Sauce
1 cup salted black beans
1½ cup soy sauce
1½ cup dry white wine
½ cup sesame oil
¼ cup sugar
¼ cup garlic
1 tablespoon black pepper

Place all ingredients in a blender and blend on high for 20-30 seconds


Peel the stalks from the Bok Choy and wash. Slice stalks horizontally into ¼ inch pieces. Render the bacon over low heat until crispy, drain fat and reserve for later use.

Preheat a steamer over medium heat. Bring about 4 cups of water and the lemon juice to a boil. Place the seabass in a shallow pan. Cover each piece with the black bean sauce and place the pan in a steamer. Cover and cook for about 8 minutes or until fish is cooked through. Then add the Soba Noodles to the boiling water and cook for about 7 minutes or until done, strain and reserve for later use.

Sauté the Bok Choy and bacon in a pan with the olive oil for about 2 minutes, season with salt and black pepper. Place the warm noodles into 4 bowls and divide the cooked Bok Choy between the four bowls. Carefully remove the seabass from the steamer and place a piece on top of the Bok Choy. Cover the seabass with the sauce that has accumulated in the bottom of the pan and finish with green onions. Serve immediately


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