Weight Watchers Asian Style Sea Bass Recipes

PAN-FRIED SEA BASS WITH GINGER SOY SAUCE

Steps:

• Pat the Sea Bass fillets dry with some kitchen paper and season with a pinch of sea salt and black pepper.
• Spray a frying pan over a medium high heat, with cooking oil spray.
• Add the sea bass fillets, skin side down and cook until the skin is golden and crisp, flip and cook the other side (approx 3 minutes each side).
• While the fillets are cooking, add the water, soy sauce, honey, vinegar, garlic, ginger, cornstarch and sesame oil to a small saucepan and whisk to combine. Heat on high until it starts to bubble and thicken up (takes 5-8 minutes). Drizzle over the cooked sea bass fillets and serve garnished with chopped coriander or spring onions.
• Serve with your choice of sides and Enjoy!!!

PAN SEARED CHILEAN SEA BASS WITH ASIAN MARINADE

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.

WEIGHT WATCHERS ASIAN-STYLE SEA BASS

Steps:

• Cut out a 12 x 18 inch rectangle of foil. Add the sea bass; top with the scallions, 1 tbsp soy sauce, ginger, and oil. Fold the foil into a packet, making a tight seal.
• Bring 1 inch of water to a boil in a large skillet. Add the packet to water; reduce the heat, cover tightly, and cook about 10 minutes. Open the packet and check the fish; it should be just opaque in the center. If the fish is not fully cooked, reseal the packet and return it to skillet until cooked through. Serve, drizzled with the remaining 1 tbsp soy sauce, any juices, and the rice.