Iconic Coconut Chilean Sea Bass
Iconic Coconut Chilean Sea Bass
Ingredients
For the Chilean Sea Bass
- 2 Chilean sea bass fillets, about 6 ounces each
- 1 tablespoon olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Coconut Curry Sauce
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can full-fat coconut milk, 13.5 ounces
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice, from about 1/2 a lime
For Garnish and Serving
- 1/4 cup fresh cilantro, chopped
- 1 red chili, thinly sliced (such as Thai bird chili or serrano)
- 4 cups cooked rice, for serving
Instructions
- 1
Pat the Chilean sea bass fillets dry thoroughly with paper towels. This helps achieve a crispy skin.
⏱️ 2 min
- 2
Season both sides of the dried fish fillets generously with salt and black pepper.
⏱️ 1 min
- 3
Heat a large skillet or non-stick pan over medium-high heat. Add the olive oil. Once the oil is hot and shimmering, carefully place the fish fillets skin-side down in the pan.
⏱️ 2 min
- 4
Sear the fish for 4 to 6 minutes, or until the skin is golden brown and crispy. The fish should release easily from the pan when ready to flip.
⏱️ 5 min
- 5
Flip the fish fillets and cook for another 2 to 3 minutes on the flesh side, just until lightly seared. The fish will finish cooking in the sauce. Remove the seared fish from the pan and set aside on a plate.
⏱️ 3 min
- 6
In the same pan (no need to clean it), reduce the heat to medium. Add the minced garlic and grated ginger. Cook, stirring frequently, for 1 to 2 minutes until fragrant.
⏱️ 2 min
- 7
Stir in the red curry paste and cook for another 1 to 2 minutes, stirring constantly, to toast the paste and deepen its flavor.
⏱️ 2 min
- 8
Pour in the full-fat coconut milk, then add the fish sauce and brown sugar. Stir well to combine all ingredients.
⏱️ 2 min
- 9
Bring the sauce to a gentle simmer, then reduce the heat to low and let it simmer for 3 to 5 minutes, stirring occasionally, until it thickens slightly.
⏱️ 4 min
- 10
Gently return the seared fish fillets to the pan, nestling them into the simmering coconut curry sauce. Spoon some sauce over the fish. Continue to simmer for 3 to 5 minutes, or until the fish is cooked through and flakes easily with a fork.
⏱️ 4 min
- 11
Remove the pan from the heat and stir in the fresh lime juice.
⏱️ 1 min
- 12
Garnish the dish with chopped fresh cilantro and sliced red chili. Serve immediately with cooked rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Iconic Coconut Chilean Sea Bass
For the Chilean Sea Bass
- 2 Chilean sea bass fillets, about 6 ounces each
- 1 tablespoon olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Coconut Curry Sauce
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can full-fat coconut milk, 13.5 ounces
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice, from about 1/2 a lime
For Garnish and Serving
- 1/4 cup fresh cilantro, chopped
- 1 red chili, thinly sliced (such as Thai bird chili or serrano)
- 4 cups cooked rice, for serving
Instructions
- 1
Pat the Chilean sea bass fillets dry thoroughly with paper towels. This helps achieve a crispy skin.
⏱️ 2 min - 2
Season both sides of the dried fish fillets generously with salt and black pepper.
⏱️ 1 min - 3
Heat a large skillet or non-stick pan over medium-high heat. Add the olive oil. Once the oil is hot and shimmering, carefully place the fish fillets skin-side down in the pan.
⏱️ 2 min - 4
Sear the fish for 4 to 6 minutes, or until the skin is golden brown and crispy. The fish should release easily from the pan when ready to flip.
⏱️ 5 min - 5
Flip the fish fillets and cook for another 2 to 3 minutes on the flesh side, just until lightly seared. The fish will finish cooking in the sauce. Remove the seared fish from the pan and set aside on a plate.
⏱️ 3 min - 6
In the same pan (no need to clean it), reduce the heat to medium. Add the minced garlic and grated ginger. Cook, stirring frequently, for 1 to 2 minutes until fragrant.
⏱️ 2 min - 7
Stir in the red curry paste and cook for another 1 to 2 minutes, stirring constantly, to toast the paste and deepen its flavor.
⏱️ 2 min - 8
Pour in the full-fat coconut milk, then add the fish sauce and brown sugar. Stir well to combine all ingredients.
⏱️ 2 min - 9
Bring the sauce to a gentle simmer, then reduce the heat to low and let it simmer for 3 to 5 minutes, stirring occasionally, until it thickens slightly.
⏱️ 4 min - 10
Gently return the seared fish fillets to the pan, nestling them into the simmering coconut curry sauce. Spoon some sauce over the fish. Continue to simmer for 3 to 5 minutes, or until the fish is cooked through and flakes easily with a fork.
⏱️ 4 min - 11
Remove the pan from the heat and stir in the fresh lime juice.
⏱️ 1 min - 12
Garnish the dish with chopped fresh cilantro and sliced red chili. Serve immediately with cooked rice.
⏱️ 1 min