Fillet Of Sea Bass Recipe

Make the sauce

In a small bowl whisk together soy sauce, fish sauce, lime juice, rice vinegar, honey, grated ginger, minced garlic, sesame oil and minced chili until honey is dissolved and ingredients are combined. Taste and adjust balance: add a little more honey if too salty, more lime if too sharp. Stir in chopped cilantro if using. Set aside at room temperature for flavors to marry (5–10 minutes).

Prepare and blanch/saute

Bring a medium pot of salted water to a boil. Prepare an ice bath (large bowl with ice and cold water). Blanch broccoli and baby carrots 1–2 minutes until bright and tender-crisp, then transfer immediately to the ice bath to stop cooking. Remove and drain well. In a large skillet over medium heat add 1 tablespoon olive oil. Add snap peas and red bell pepper and sauté 1–2 minutes until just tender. Add drained broccoli and carrots back to skillet, season with 1/2 tsp salt and 1/4 tsp pepper, and toss 1 minute to warm through. Keep vegetables on low heat or tent with foil while searing fish.

Prepare fillets

Pat sea bass fillets very dry with paper towels (this gives a good sear). Season both sides and the skin lightly with 1 tsp salt and 1 tsp pepper, pressing seasoning into flesh. Let sit 5 minutes at room temperature.

Pan-sear fish

Heat a heavy skillet (cast-iron or stainless) over medium-high heat until hot. Add 2 tbs olive oil and swirl. Place fillets skin-side down in skillet, pressing gently with a spatula for 10–15 seconds to prevent curling. Sear skin-side down without moving for 4–5 minutes, until skin is crisp and edges are opaque about two-thirds up the side. Flip fillets carefully and add 1 tablespoon butter to the pan. Tilt pan and spoon the melted butter over the fillets (basting) for 1–2 minutes until fish is cooked through (internal temperature ~130–135°F / 54–57°C) and flakes easily. Remove fillets to a warm plate and squeeze half a lemon over them.

Rest

Let fish rest 2 minutes while finishing plating; reserve pan juices if you want to drizzle over fish.

Divide mixed vegetables between two plates, arranging slightly off-center. Place a sea bass fillet atop or beside the vegetables (skin-side up for presentation). Spoon 1–2 tablespoons of the special fish sauce over the fish and a little around the vegetables. Garnish with lemon wedges and microgreens or chopped cilantro. Serve immediately.