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

Chilean sea bass

🥗Healthier: cod

💰Cheaper: tilapia

Cod and tilapia are more affordable and widely available alternatives.

oyster sauce

🥗Healthier: hoisin sauce

💰Cheaper: soy sauce

Hoisin sauce offers a similar sweetness and umami, while soy sauce is more basic.

fresh chili

🥗Healthier: red bell pepper

💰Cheaper: jalapeño

Red bell pepper provides sweetness without heat, while jalapeño adds spice at a lower cost.

ginger

🥗Healthier: turmeric

💰Cheaper: ground ginger

Turmeric offers health benefits and ground ginger is more cost-effective.

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Season the Chilean sea bass fillets with salt and black pepper.

Add the sea bass to the skillet, skin-side down, and cook until golden brown, about 4-5 minutes.

Flip the sea bass and cook for an additional 3-4 minutes until cooked through.

Remove the sea bass from the skillet and set aside on a plate.

In the same skillet, add minced garlic, grated ginger, and chopped fresh chili, cooking until fragrant, about 1 minute.

Pour in oyster sauce and soy sauce, stirring to combine.

Add lime juice and cook for another 1-2 minutes until the sauce thickens slightly.

Return the sea bass to the skillet, spooning the sauce over the top to coat.

Garnish with chopped scallions and cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens