Seabass Recipe

Prepare the Jasmine Rice

Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine 1 cup of jasmine rice with 1.5 cups of water and a pinch of salt. Bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it sit covered for another 10 minutes.

Make the Soy Ginger Reduction

In a small saucepan, combine soy sauce, grated ginger, minced garlic, honey, and sesame oil. Bring to a simmer over medium heat and reduce for about 5-7 minutes until slightly thickened. Set aside.

Char the Shishito Peppers

Heat a grill or skillet over high heat. Add the shishito peppers and cook for about 3-4 minutes, turning occasionally until charred and blistered. Season with salt and set aside.

Grill the Baby Bok Choy

Cut the baby bok choy in half lengthwise. Brush with a little sesame oil, sprinkle with salt and place on the grill. Cook for about 2-3 minutes on each side until tender and slightly charred.

Cook the Seabass

Season the seabass fillets with salt and black pepper. In the same skillet or grill, cook the seabass for about 4-5 minutes on each side, or until the fish flakes easily with a fork.

Assemble the Dish

On each plate, place a serving of jasmine rice, top with the grilled seabass, arrange the charred shishito peppers and grilled baby bok choy around the fish. Drizzle the soy ginger reduction over the top before serving.