Asian Sea Bass

Ingredients

• Sea bass

  mixed species, raw

  7 ½ oz or 213g

• Salt

  table

  ⅜ dash or 0.1g

• Black pepper

  ground

  ⅜ dash or 0.04g

• Olive oil

  ¾ tbsp or 10g

• Ginger root

  raw

  ¾ tbsp or 5g

• Garlic

  raw

  ¾ cloves, minced or 2g

• Red chili pepper

  raw

  ³⁄₁₆ cup, chopped or diced or 28g

• Scallions

  raw

  ³⁄₁₆ cup, chopped or 19g

• Lime juice

  ¾ tbsp or 11g

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.