Asian Sea Bass

Ingredients

• Sea bass

  Fish, mixed species, raw

  20 oz or 567g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Ginger root

  Raw

  2 tbsp or 12g

• Garlic

  Raw

  2 cloves, minced or 6g

• Red peppers

  Hot chili, raw

  ½ cup, chopped or diced or 75g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ½ cup, chopped or 50g

• Lime juice

  Raw

  2 tbsp or 30g

Directions

1. Pat the sea bass fillets dry. Score the skin of each fillet three times, then season both sides lightly with salt and freshly ground black pepper.
2. Heat a large nonstick skillet over medium-high. Add half of the oil and, working in batches if needed, place fillets skin-side down. Press gently for the first 15-20 seconds to keep the skin flat.
3. Cook until the skin is crisp and golden, about 4–5 minutes, then flip and cook just until the fish is opaque and flakes easily, about 1 minute more. Transfer to a warm plate and repeat with remaining fillets.
4. Reduce heat to medium. Add the remaining oil to the skillet, then add the ginger, garlic, and red chiles. Sauté until fragrant, about 1–2 minutes, then turn off the heat and stir in the scallions.
5. Plate the fish and spoon the scallion–chile mixture over the top. Finish lime juice and serve immediately.