There's a winter storm warning in effect and we are awaiting our blast of snow here in the heart of Seattle. Waiting.... but I assume by the time this is posted, we will have had our snow.... maybe. Tucked in our house, it was a good opportunity to dig through some recipes. This is a simple preparation, but good and tasty.
1 lb Chilean Sea Bass, cut into a few portions
2 tsp minced garlic
2 tsp minced cilantro roots
2 tsp minced fresh Thai chilies, or substitute with 1/2 tsp dried chili flakes (as I did since I did not have the Thai chilies, but it is best with the chilies)
5 tbsp minced onion
2 1/2 tbsp fish sauce
2 1/2 tbsp tamarind juice
1 tbsp sugar
5 tbsp chicken stock or water
Rinse the sea bass, dry on paper towels, then season lightly with salt. Heat a heavy cast iron pan over medium high heat. Wait until pan is smoking hot and put just a bit of grape seed oil in. Sear the sea bass top and bottom, flipping only once. Press on the bass to make sure the full surface of the fish is touching the pan.
Meanwhile, heat a couple tbsp oil in a wok and fry the garlic, cilantro, chilies and onion until fragrant. Add the remaining ingredients and bring to a boil. Drizzle over the cooked sea bass and serve with lime wedges.
Excellent flavor. Crunchy outer, tender succulent inner on the sea bass. No snow yet.