Striped Bass Poached In Spicy Soy Sauce Recipe (2024)

Whitefish, taken from Lake Superior yesterday. Soy, juice of one orange, a knuckle's worth of fresh minced ginger, several minced cloves of garlic, a sprinkle of crushed dried red pepper, one medium sliced onion.
Superb.

Added orange juice, orange zest, ginger, and garlic.
Also cooked Bok Choy in the same poaching liquid after taking the fish out at the end.
Served with soba noodles.
Make sure to taste the poaching liquid as I found it too salty.

I made this with a thick cut of fresh cod. Added some orange juice in place of the sugar for a slightly more citrusy taste. Also smashed a garlic clove and some fresh ginger I got at the farmer's market. Fantastic!

Made it for friends, they loved it. I added ginger and garlic but perhaps not enough. I think it needs the flavor needs to bekicked up a bit.

I sautéed 1 tablespoon of chopped ginger with a minced hot pepper in some sesame oil-then added the scallions. Instead of water I mixed the soy sauce with chicken broth. After cooking the fish I removed it from the pan and added to the remaining sauce some lemon juice, some mirin, a tablespoon of miso paste and a 1/8 teaspoon of 5 spice powder. Boiled the sauce, then spooned it over sautéed string beans and shiitake mushrooms with the fish. Garnished with chopped fresh cilantro.

I made this with Stripped Bass my Beloved caught. I added Thai Kitchen’s Roasted Red Chili Paste, orange juice (thanks to all the wonderful ladies for THIS suggestion), fresh grated ginger juice, minced garlic, hot pepper flakes AND a some thinly sliced red jalapeño and a splash of toasted sesame oil. My Beloved couldn’t SPEAK he was savoring it so much❣️

Made quite a few changes, so I feel bad reviewing... but this recipe sparked a great dish! I used 1/3c tamari to about 1/2c water and the juice of half an orange. Left the squeezed orange in the pan along with 5 scallions, 2 tbs chili paste (didn't have fresh/dried), 3 smashed garlic cloves and about 1" segment of ginger, sliced. Cooked salmon fillet as directed, then strained the mixture and whisked in about 1 tsp cornstarch. Made for a lovely sauce over rice, asparagus and the fish.

Water should be 2x soy sauce, otherwise it’s too salty. Good overall - I will try again!

Made this with salmon fillets. It worked very well. Used orange juice, soy sauce, and scallions. Used brown sugar instead of white. Added a bit of lemon juice for acidity at the end and swirled in a pat of butter off heat to enrich the sauce before pouring over the fish.

"dried chile pepper (either minced or put in whole), but you could experiment with ginger, garlic, lime juice…"
I took this to heart and the fish was terrific.

Mark uses 1/2 cup soy sauce & 1/2 cup water in the video & really encourages the use of chile.

This was super-easy and very yum. I had whitefish so I took Katherine's suggestions and added to the soy sauce: juice of an orange, ginger, garlic, red pepper flakes, and an onion. Next time I'm going to add a bit of Mirin in lieu of the sugar. Great weeknight meal!

Honestly, this did not do delicious striped bass any favors! I added fresh orange juice, ginger, garlic, coconut aminos to replace the sugar and I thought it was quite flat. While the chili could help some, I suspect this is more likely to please using another fish- several mentioned salmon. I guess I prefer striped bass subtly savory. I didn’t even care for the sauce in the rice.

This turned out too salty for me. Definitely needs ginger and citrus to even out the sodium.

Added a knuckle of ginger, two minced cloves of garlic, and the zest of half an orange. This was a huge hit

Added bok choy, smashed garlic and orange juice, crushed red pepper to the poaching liquid. Wonderful!

Used mirin instead of water. Added grated ginger and garlic. A little heavy for Black Sea bass. Better for something heavier like cod or haddock.

Bittman said to "experiment" with ginger, garlic, lime... so I took the advice of other readers' notes, and added ginger (1-in nub chopped, very finely), about 4-5 cloves of garlic (3 heaping Tbsps., chopped, very finely), and added juice of 1 orange with its grated zest. I used ONE tsp sugar, 1/4 cup soy sauce to 3/4 cup water and ADDED mustard greens. I suggest using sesame oil combined with sunflower or some other neutral oil to initially sauté the greens, and then follow accordingly.

proportion of soy sauce to water needs to be more dilute, was way too strong

I used Chilean sea bass and added orange juice as others suggested, plus a red onion. I also added a pinch of Victoria’s Honey Aleppo pepper and red pepper flakes. Served it with roasted root vegetables, whatever I had in the fridge. My husband declared it one of the best meals he’s ever had. Thank you for such an easy recipe. Definitely will cook again.

The fish sauce was too salty. Add more citrus. Add more water or broth.

I recommend cooking in a wok rather than a skillet as more of the fish will be submerged in less liquid.

Ian made. Best ever

I added mirin, grated ginger & garlic, zest and juice (inc. pulp) of a navel orange. I cooked sea bass (from Costco) to 145 degrees (w/ thermometer), "fished" them out, and added butter & 1 tsp of corn starch slurry to thicken the sauce. Served over rice w/ sauce spooned over and topped with sliced red onions marinated in red vinegar & red chili paste. These helped the plating as the sauce isn't the prettiest brown color & some of the fish curled in the pan, but otherwise it was superlative.

I made this with low salt soya sauce and I'm so glad I did otherwise it would have been too salty. as per other reviews I added one large garlic clove, grated ginger, juice and zest of half a lemon and made it with salmon.it was delicious!

Works perfectly as written, nice, easy and tasty

Depending on thickness of the fish, cut down on the soy sauce proportion