Five-spice Asian Sea Bass Recipe

Season fillets

Pat the sea bass fillets dry with paper towels. In a small bowl, combine Chinese five-spice powder, kosher salt, and black pepper. Rub the spice mix evenly onto both sides of each fillet, pressing gently so the spices adhere. Let sit at room temperature while you prepare other components (10–15 minutes).

Sear fish

Heat a large nonstick or stainless-steel skillet over medium-high heat and add 2 tbs neutral oil. When oil shimmers, place fillets skin-side down and press gently for 20 seconds to ensure good skin contact. Cook skin-side down until skin is crisp and browned, about 3–4 minutes depending on thickness. Flip and cook the flesh side for 1–2 minutes until just opaque and an instant-read thermometer reads 125–130°F (52–54°C) for medium; remove from pan and tent loosely with foil to rest while finishing broth and bok choy. Keep warm.

Sauté aromatics

In a medium saucepan or shallow pot, heat 1 tbs extra-virgin olive oil over medium heat. Add minced garlic, chopped shallot, and julienned ginger; cook, stirring, until fragrant and softened, about 2–3 minutes, taking care not to brown the garlic.

Build flavor

Stir in 1 tbs tomato paste and cook 1 minute to remove raw taste. Pour in 1 cup dry white wine to deglaze the pan, scraping any browned bits from the bottom. Let wine reduce by half, about 2–3 minutes.

Add liquids & simmer

Add the 14 oz crushed tomatoes and 2 cups fish or seafood stock. Stir to combine. Add 1 tbs light soy sauce, 1 tsp rice vinegar, 1 tsp sugar, 1 tsp dried red pepper flakes (if using), and 1 tsp fish sauce (if using). Toss in the tied cilantro stems or bay leaves. Bring to a gentle simmer, then reduce heat and simmer gently for 10 minutes to meld flavors.

Finish broth

Remove cilantro stems or bay leaves. Stir in 1 tbs freshly squeezed lime juice and taste; adjust seasoning with salt as needed (start with 1/4 tsp and increase to taste). Keep the broth hot and at a low simmer until ready to serve.

Toast & simmer

In a small saucepan, melt 1 tbs unsalted butter over medium heat. Add the minced garlic and cook 30 seconds until fragrant. Add 1 cup fregola sarda and toast, stirring, for 1–2 minutes to warm and coat the grains. Pour in 2 cups cold water or low-sodium stock. Bring to a gentle boil, then reduce heat to low, cover, and simmer until tender (about 10–12 minutes), stirring occasionally so fregola doesn’t stick. If it absorbs too quickly, add a splash more water (up to 1/4 cup).

Finish creamy texture

When fregola is tender and mostly absorbed, remove from heat. Stir in 1 tbs grated Parmesan, 2 tbs heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper. Cover and let sit 2 minutes, then fluff with a fork. Adjust seasoning to taste and keep warm.

Cook bok choy

In the same skillet you used for the fish (wipe out excess oil leaving fond), add 1 tsp sesame oil over medium heat. Add halved baby bok choy, cut side down, and sear for 2–3 minutes until tender and lightly charred. Flip and cook the other side 1 minute until just tender-crisp. Season lightly with a pinch of salt. Remove and keep warm.

Slice scallions & assemble garnish

Thinly slice scallion whites and greens. Reserve whites for sprinkling into the broth and greens for finishing. Have cilantro leaves, toasted sesame seeds, and lime wedges ready.

Plate and finish

To assemble, spoon a generous ladle (about 3/4 cup) of creamy fregola sarda into the center of each shallow bowl. Arrange 1–2 pieces of bok choy beside the fregola. Place a sea bass fillet on top or leaning against the fregola (skin side up for presentation). Ladle hot tomato seafood broth around the fregola and fish (about 3/4–1 cup per bowl) so the fregola stays creamy but is moistened by the broth. Scatter sliced scallion whites, scallion greens, cilantro leaves, and toasted sesame seeds over the fish and broth. Serve with a lime wedge on the side for squeezing.