Steamed Bass
This chef-curated Steamed Bass offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 39g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 410 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Steamed Bass offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Steamed Bass to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Steamed Bass, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- Date: Wed, 4 Aug 93 22:28:37 CDT
- AROMATIC STRIPED BASS ALLA YULIA
- 1 1/2 lb whole Striped Bass, cleaned
- 1/2 leek, cut in long strips
- 1/2 cup sliced anise bulb
- 2 carrots, sliced
- 4 white potatoes, cut in 3/4 inch pieces
- 2 large shitake mushrooms (plus their soaking water if dried)
- a few sprigs of parsley
- 1/2 cup white wine
- 2 tablespoons mirin (Japanese)
- 1 tablespoon soy sauce
- 1/4 teaspoon roasted sesame oil
- 1/3 cup water
- salt
- Soak a clay pot in water for 15 minutes
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
Rub the fish with salt, and lay some of the leek strips inside it, as well as a few sprigs of parsley Put the carrots on the botom of the clay pot, then the fish, surrounded by the anise, leeks, and mushrooms, and put the potatoes on topStep 2: Technique & Execution
Mix together the white wine, mirin, soy sauce, sesame oil & water, and pour over the potatoesStep 3: Technique & Execution
Cover the clay pot, and place it in a cold ovenStep 4: Technique & Execution
Bake at 450 degreesStep 5: Technique & Execution
After 30 minutes, check if the fish is ready. mara Steamed BassChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 410 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 39g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 28g | Complex, slow-digesting dietary fiber |
| Fat | 15g | Wholesome dietary lipids for micronutrient absorption |
Steamed Bass
This chef-curated Steamed Bass offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: Rub the fish with salt, and lay some of the leek strips inside it, as well as a few sprigs of parsley Put the carrots on the botom of the clay pot, then the fish, surrounded by the anise, leeks, and mushrooms, and put the potatoes on top
Technique & Execution: Mix together the white wine, mirin, soy sauce, sesame oil & water, and pour over the potatoes
Technique & Execution: Cover the clay pot, and place it in a cold oven
Technique & Execution: Bake at 450 degrees
Technique & Execution: After 30 minutes, check if the fish is ready. mara Steamed Bass
Tried this recipe?
Let us know how it turned out! Click a star below to leave a review and rate the recipe.
Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Reheating: Heat in a saucepan or skillet on medium heat until hot throughout.
- Freezing: Freeze portions in airtight containers for up to 2 months. Reheat directly from frozen or after thawing.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
You Might Also Like
Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
Community Reviews
Please log in to leave a review.