Pan-Seared Chilean Sea Bass with Ginger, Chili and Oyster Sauce

This pan seared Chilean Sea Bass recipe is simple, quick and delicious. It takes up to 15-20 minutes to prepare and cook. Try this recipe, it’s not too greasy, is tender inside, crispy outside and very flavorful.

INGREDIENTS
Part A: Pan Searing
*1.2 lbs Wild Chilean Sea Bass
*⅛ tsp salt
*½ tsp garlic powder
*2 tbsp cooking oil

Part B: Sauce
*3 large cloves garlic - minced
*1 piece of ginger - julienne
*2 Red Thai Chili - diagonal cut
*2 tbsp vegetarian oyster sauce
*4 tbsp water
⅛ tsp sugar
*2 tbsp cooking oil

Part C: Garnish
*3 stalks green onion/scallions - julienne
*Cilantro - cut 1” long

INSTRUCTION
1. Add 2 tbsp cooking oil in the non-stick pan until it’s hot, place sea bass in the pan/skillet, skin side down, sprinkle some salt (⅛ tsp) on the meat side, and pan sear for 5-7 minutes with medium heat until the skin’s crispy. Sprinkle on some garlic powder (½ tsp). Then flip (skin up), pan sear for 2-3 minutes or until golden and gently pan sear the other 2 sides (each side for 30 seconds). Lastly, pan sear on the skin side for another minute. Transfer to platter, then pour off any oil from pan.

2. On the same pan, add 2 tbsp cooking oil with medium high heat until it’s hot, add minced garlic and julienne ginger, sautée until golden brown. Then add red Thai chili, 2 tbsp oyster sauce and 4 tbsp water, and sautée it for 30-50 seconds. Add ⅛ tsp sugar and sautée for another 30 seconds. Remove from heat, scatter green onion on top of sea bass and pour the sauce onto it immediately. Add cilantro on the top. Serve immediately and enjoy.

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