BAKED WHOLE BASS WITH CARAMELIZED ONIONS IN HOISIN SAUCE
From the recent fishing trip of my husband with his brother, he came home with 2 bass and a catfish. My dear husband was nice enough to keep 1 bass as a whole fish, just scaling and gutting it for me. It sure looked pretty to bake as a whole fish, with head and skin intact. And that’s what I did. It’s just a simple seasoning of salt and pepper but I made a separate sauce with caramelized onions and hoisin sauce to go along with it.
Baked Bass With Caramelized Onions In Hoisin Sauce
Ingredients
- 1 fresh bass scaled and gutted
- salt and pepper for seasoning
- Pam spray
- 2 tbsp oil
- 1/4 cup pickled ginger chopped
- 3 cloves garlic chopped finely
- 1 large onion sliced in rings
- 1/4 cup hoisin sauce
- 1 tsp soy sauce
- 1/4 cup water
- chopped scallion tips for garnish
Instructions
- Preheat the oven to 355°
- Cover a sheet pan with foil. Spray the bottom with Pam. Cut 2 diagonal slits on each side of the bass. Season the fish with salt and pepper then place it on the sheet pan. Just lightly spray the top of the fish with Pam.
- While the fish is baking, heat up oil in a saute pan. Cook garlic and pickled ginger until soft. Add the sliced onions, hoisin sauce, soy sauce, and water. Stir everything around, cover, and cook until onions have softened up and caramelized.
- Transfer the onion mixture in a platter then carefully place the baked fish on top. Garnish with chopped scallion tips.
Notes
*If you have no Pam spray just lightly brush oil into the sheet pan and on top of the fish. This will prevent the fish from sticking into the pan.
Bass has a lot of bones so be careful when serving to your family. Serve the fish with the caramelized onion in hoisin sauce on the side plus steamed broccoli. Steamed rice would be great too.
Don’t be shy in drizzling some of the sauce on top of the bass.
