Ingredients
- 4 (6-ounce) center cut fillets Chilean sea bass
- 2 tablespoons ghee or clarified butter
- 2 tablespoons chopped chives or scallions
Spicy Soy Sauce (bottled or follow the recipe below)
· 1/3 cup soy sauce
· 1/3 cup rice wine vinegar
· 2 tablespoons sugar
· ¼ teaspoon powdered garlic
· ½ teaspoon powdered onion
· ½ teaspoon powdered ginger
· ½ teaspoon five-spice powder
· ½ to 1 teaspoon ground cayenne, chile pepper or habanero
· 1 tablespoon toasted sesame oil
Directions
Brush the flesh side of each sea bass fillet with spicy soy sauce. Let sit for 5-10 minutes.
In a large sauté pan over medium heat, add the ghee and heat to a slight smoke. Sear the sea bass flesh side down for 4-5 minutes. The fish should have a golden color. Turn the fish and cook for an additional another 3-4 minutes.
Remove from the pan and set on serving plates.
Add two tablespoons of water and one tablespoon of spicy soy sauce to the pan. Reduce while stirring to a sauce consistency and spoon a teaspoon or so over each fillet. Garnish with the chives and serve immediately.
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