Seared Shanghai Sea Bass Recipe
Recipe information
Make Seared Shanghai Sea Bass in just 1h . Ponzu Sauce, Spinach, Ginger, Sticky Rice
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Ingredients
Sea Bass
Ponzu Sauce
Spinach
Sticky Rice
Sticky Rice Preparation
1. Rinse and Soak Rice
Rinse the sticky rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight.
2. Cook the Rice
Drain the soaked rice and add it to a pot along with 2.5 cups of fresh water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until water is absorbed and rice is tender.
Ponzu Sauce Preparation
3. Combine Sauce Ingredients
In a small bowl, whisk together soy sauce, rice vinegar, citrus juice, mirin, and bonito flakes until well combined. Set aside.
Spinach Preparation
4. Sauté Spinach
In a large skillet, heat sesame oil over medium heat. Add minced ginger and garlic, and sauté for about 1 minute until fragrant.
5. Add Spinach
Add fresh spinach to the skillet and sauté until wilted, about 2-3 minutes. Season with salt and pepper to taste.
Sea Bass Cooking
6. Season Sea Bass
Pat the sea bass fillets dry and season both sides with salt and black pepper.
7. Sear Sea Bass
In a large skillet, heat olive oil over medium-high heat. Place the sea bass fillets skin-side down and sear for about 4-5 minutes until the skin is crispy. Flip the fillets and cook for an additional 3-4 minutes until cooked through.
Plating
8. Serve
On a plate, place a serving of sticky rice, topped with sautéed spinach. Lay the seared sea bass on top and drizzle with ponzu sauce before serving.
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