Jul 14 2026
Restaurants›Max's Oyster Bar›Chilean Sea Bass Recipe

Chilean Sea Bass Recipe

Inspired by Max's Oyster Bar
Time1h
Serves4

Coriander Rice | Roasted Mushrooms | Bok Choy | Chili Butter

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Ingredients

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Coriander Rice

Roasted Mushrooms

Bok Choy

Chili Butter

Chilean Sea Bass

Method

Coriander Rice

  1. 1

    Prepare the Rice

    Rinse 1 cup of jasmine rice under cold water until the water runs clear. This removes excess starch.

  2. 2

    Cook the Rice

    In a pot, combine the rinsed rice, 2 cups of water, 1 tablespoon of coriander seeds, and 0.5 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and water is absorbed.

  3. 3

    Fluff the Rice

    Once cooked, remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.

Roasted Mushrooms

  1. 4

    Preheat the Oven

    Preheat your oven to 400°F (200°C).

  2. 5

    Prepare the Mushrooms

    Clean the mixed mushrooms and slice them if they are large.

  3. 6

    Season the Mushrooms

    In a mixing bowl, toss the mushrooms with 2 tablespoons of olive oil, minced garlic, fresh thyme, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.

  4. 7

    Roast the Mushrooms

    Spread the mushrooms on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes, stirring halfway through until they are golden brown.

Bok Choy

  1. 8

    Prepare the Bok Choy

    Rinse the bok choy under cold water and slice it lengthwise.

  2. 9

    Sauté the Bok Choy

    In a skillet over medium heat, add 1 tablespoon of sesame oil and minced garlic. Sauté for 1 minute until fragrant.

  3. 10

    Cook the Bok Choy

    Add the sliced bok choy to the skillet, drizzle with 1 tablespoon of soy sauce, and sauté for 3-5 minutes until wilted and tender. Season with salt to taste.

Chili Butter

  1. 11

    Make the Chili Butter

    In a bowl, combine 4 tablespoons of softened unsalted butter with 1 teaspoon of chili flakes and 1 tablespoon of lime juice. Mix well until fully combined.

  2. 12

    Season the Butter

    Add salt to taste and mix again until incorporated. Set aside.

Chilean Sea Bass

  1. 13

    Prepare the Fish

    Pat the Chilean sea bass fillets dry with paper towels and season both sides with salt and black pepper.

  2. 14

    Sear the Fish

    In a skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the fillets to the skillet and cook for 4-5 minutes on each side until golden brown and cooked through.

  3. 15

    Serve

    Plate the Chilean sea bass alongside coriander rice, roasted mushrooms, and sautéed bok choy. Top the fish with a dollop of chili butter before serving.

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