PAN SEARED CHILEAN SEA BASS WITH ASIAN MARINADE
This pan seared Chilean sea bass is flavored with a delicious Asian marinade of soy sauce, ginger, and mirin. It's perfectly pan fried until it's flaky and tender with an incredibly crispy skin! A delicious Asian sea bass flavored with soy ginger teriyaki marinade!
Provided by Jamie
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- Prep: Prep the sea bass by patting it dry with a paper towel. Flip it skin side up and score the skin by making shallow cuts with a knife.
- Marinate: Add all the ingredients for the marinade in a bowl or a resealable plastic bag. Add the sea bass and massage the marinade into the fish. Let it marinade on the counter for 15 minutes. See Note 1.
- Heat pan: Heat a non-stick pan over medium to medium low heat and add a bit of vegetable oil to the pan. See Note 2. Once the pan is heated, scrape off any excess marinade and place the fillets skin side down. Leave it alone until it starts sizzling and rendering out fat. Leave the pan uncovered. Lightly press down with the flat side of your spatula for a few seconds. Let the skin continue cooking until very crispy. Depending on thickness, times will vary. Mine took 4 to 5 minutes. Check halfway through and lower the heat if necessary to avoid burning the skin.
- Flip: Flip the fish and cook it skin side up until the flesh is opaque and easily flakes apart. Do not cover the pan with a lid as the steam will soften up the skin. See Note 3.
- Serve: Plate the sea bass crispy skin side up and serve immediately with lemon wedges and herbs.
Nutrition Facts : Calories 84 kcal, Carbohydrate 10 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 686 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
ASIAN SEA SALT
Make and share this Asian Sea Salt recipe from Food.com.
Provided by Sonya01
Categories Asian
Time 20m
Yield 1/4 cup
Number Of Ingredients 4
Steps:
- Preheat oven to 150°C Place the lime leaves, Sichuan peppercorns, Chinese five spice and salt in a mortar and pound with a pestle until coarsely crushed.
- Transfer to a baking tray. Bake in oven for 5 minutes or until dry. Set aside to cool completely.
- Notes & tips.
- Make a kebab kit by packaging tiny bags of flavoured sea salt with bamboo skewers. Store in an airtight container in a cool, dark place for up to 3 months.
- Variations: Chilli-herb sea salt - Replace the kaffir lime leaves, Sichuan peppercorns and Chinese five spice with 1 tbs chopped fresh thyme, 2 tsp dried oregano and 1 tsp dried red chilli flakes.
- Citrus sea salt - Replace the kaffir lime leaves, Sichuan peppercorns and Chinese five spice with the finely grated rind from 1 orange, 1 lemon and 1 1/2 limes.
Nutrition Facts :
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