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
  1. Mix the vinegar, grated ginger, and minced garlic, together.
  2. 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 ⅛ 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!

 

Leave a Reply

Rate this recipe:  

Kitchen Porch Catering | Martha's Vineyard | 508-645-5000