Chilean Sea Bass with Ginger and Chiles
Prized for its rich, buttery flavor and tender texture, Chilean sea bass takes well to bold seasonings and sauces. Here chef Melissa King, an entrepreneur, activist and winner on Top Chef, pairs the fish with a flavor-packed sauce that includes two types of soy sauce, fresh ginger, garlic and mildly spicy Sichuan chiles. She chose this dish to serve during Lunar New Year, “a time to celebrate and gather with your loved ones over a large spread of food,” says the chef.
Ingredients
For the fish:
- 1 lb. (500 g) Chilean sea bass steak, about 1 1/2 inches (4 cm) thick
- Kosher salt and freshly ground black pepper
- About 1/4 cup (1 oz./30 g) cornstarch
For the sauce:
- 1/2 cup (1 1/2 oz./45 g) thinly sliced scallions
- 3 dried whole Sichuan chiles, sliced 1/2 inch (12 mm) thick
- 1 garlic clove, finely chopped
- 2 tsp. minced fresh ginger
- 2 Tbs. sugar
- 1 1/2 Tbs. Chinese dark soy sauce
- 1 Tbs. Chinese light soy sauce
- 1 Tbs. Shaoxing wine
- 1 1/2 tsp. toasted sesame oil
- Coarsely ground black pepper
- Freshly ground white pepper
Canola oil for cooking
Directions
To prepare the fish, season the fish on both sides with 1 tsp. salt and a few grindings of black pepper. Put the cornstarch on a plate and add the fish, turning to coat lightly all over with the cornstarch and shaking off the excess. Transfer the fish to a clean plate.
To prepare the sauce, in a small bowl, combine the scallions, chiles, garlic and ginger. In a separate small bowl, combine the sugar, dark soy sauce, light soy sauce, Shaoxing wine, sesame oil, a few grindings of black pepper and a small dash of white pepper and stir to combine. Set aside.
In a large wok or fry pan over medium-high heat, pour in canola oil to a depth of 1/2 inch (12 mm) and heat until shimmering, 3 to 4 minutes.
Add the fish and cook, carefully flipping once, until golden brown and crispy on both sides, 5 to 7 minutes per side. Transfer to a paper towel–lined plate, leaving the oil behind, and then to a serving plate.
Carefully pour the hot oil into a heatproof bowl, then let it cool and discard it. Return the pan to medium-high heat. Add 1 Tbs. canola oil, then add the scallion mixture and stir-fry until fragrant and lightly colored, about 1 minute. Add the sugar–soy sauce mixture and stir-fry until thickened to the consistency of warm maple syrup, about 2 minutes.
Immediately pour the sauce over the fish and serve. Serves 4.
Recipe courtesy of Melissa King