Black Bass made simple and easy
I am always asked for easy recipes and really, this is the way I cook most dinners. This week on Martha’s Vineyard the fish of choice is Black Sea Bass. I whipped this up from the basic staples I have on hand in the pantry. (Hint: always have ginger, tamari, onions and chili on hand.)Steam up some rice and slice some cucumbers for a quick salad.
Black Bass made simple and easy
Author:
Serves: Serves four with some steamed rice.
I am always asked for easy recipes and really, this is the way I cook most dinners. This week on Martha’s Vineyard the fish of choice is Black Sea Bass. I whipped this up from the basic staples I have on hand in the pantry. (Hint: always have ginger, tamari, onions and chili on hand.)
Ingredients
- 3 tsp rice-wine vinegar
- 3” piece fresh ginger, grated - about 3 tablespoons
- 8 garlic cloves, sliced thin + 2 gloves minced
- 2 tbsp olive oil or coconut oil
- 4 skin-on sea bass fillets
- 1½ red chillies, deseeded and cut into julienne strips
- 6 spring onions, sliced thinly
- 2½ tbsp Sanj organic tamari
Instructions
- Mix the vinegar, grated ginger, and minced garlic, together.
- Put the oil in a large saute pan on a high heat. Make sure your pan is big enough to hold all 4 filets with room or it will not sear. Cook in batches if your pan is not big enough. Sear the fish skin side down, cook for a minute, then flip and cook for 30 seconds more. Remove fish from pan and place on a plate. In the hot pan, cook the ginger for 30 seconds, stirring continuously, adding the garlic and chillies, then cooking and stirring for another minute. Add the spring onion, stir-fry for a 30 seconds or so. Then add the rice vinegar mixture, soy sauce and 1/8 cup white wine. Cook for one minute allowing the sauce to bubble for 30 seconds or so. Pour the sauce over the fish and serve!