Seared Shanghai Sea Bass Recipe
Ponzu Sauce, Spinach, Ginger, Sticky Rice
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Ingredients
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Sea Bass
Ponzu Sauce
Spinach
Sticky Rice
Method
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.