Equipment
Ingredients
Main
- 1 whole sea bass, cleaned and scaled
- 120 ml vegetable oil
- 4 garlic, minced
- 15 g ginger, grated
- 2 shallot, minced
- 2 jalapeño, finely chopped
- 27 g red bell pepper, diced
- 60 ml gin
- 30 ml soy sauce
- 30 ml fish sauce
- 45 ml aged balsamic vinegar
- 13 g sugar
- 240 ml fish stock
- 60 g pine nuts, toasted
- 14 g tarragon, chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 668 kcal
- Protein
- 43 g
- Carbohydrates
- 15 g
- Fat
- 45 g
- Fiber
- 2 g
- Sugar
- 8 g
- Sodium
- 1239 mg
- Saturated Fat
- 4 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 25 g
- Polyunsaturated Fat
- 12 g
- Cholesterol
- 83 mg
- Potassium
- 977 mg
- Calcium
- 89 mg
- Iron
- 3.2 mg
- Magnesium
- 164 mg
- Phosphorus
- 545 mg
- Zinc
- 2.1 mg
- Vitamin A
- 115 mcg
- Vitamin C
- 24 mg
- Vitamin D
- 11.2 mcg
- Vitamin E
- 9.9 mg
- Vitamin K
- 10 mcg
- Vitamin B6
- 1.1 mg
- Vitamin B12
- 1.1 mcg
- Thiamin
- 0.32 mg
- Riboflavin
- 0.36 mg
- Niacin
- 5.2 mg
- Folate
- 31 mcg
- Water
- 273 g
- Alcohol
- 5 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Rinse the sea bass under cold water and pat thoroughly dry. Using a sharp knife, score the skin 3 to 4 times on each side at a depth of 6mm (1/4 inch).
Heat the vegetable oil in a wok or large skillet over high heat until it shimmers. Sear the fish for 3 minutes until the skin is browned, then carefully flip, cover, and brown the other side.
Add the minced garlic, grated ginger, minced shallots, chopped jalapeños, and red pepper to the skillet. Sauté for 2 minutes until the aromatics are fragrant.
Pour in the gin, soy sauce, fish sauce, balsamic vinegar, and sugar. Stir to combine, cover the skillet, and reduce the heat to low. Cook for 2 minutes.
Flip the fish again and pour in the stock. Cover and cook over medium heat for 5 to 7 minutes until the fish reaches an internal temperature of 63°C (145°F) and the flesh flakes easily.
Stir in the toasted pine nuts. Slide the fish onto a serving platter and spoon the pan juices over it. Garnish with chopped tarragon and serve immediately.
Chef's Notes
- Ensure the sea bass is thoroughly dried before searing; this is crucial for achieving a crispy skin, which adds a desirable textural contrast to the tender braised flesh.
- Don't overcrowd the pan when searing the fish. If necessary, cook the fish in batches to ensure each side gets properly browned.
- The scoring on the fish skin helps it cook evenly and absorb more of the flavorful braising liquid.
- Aged balsamic vinegar offers a richer, more complex flavor profile. If using a younger balsamic, you might need to adjust the sugar slightly.
- Toast the pine nuts gently until golden brown; they can burn quickly. This step is vital for their nutty flavor and crunchy texture.
Storage
Refrigerator: 48 hours — Store in an airtight container; the skin will lose its crispness.
Reheating: Gently warm in a covered pan over low heat with a splash of stock.
Troubleshooting
Fish skin sticks to the pan and tears
Cause: The oil or pan was not hot enough before adding the fish, or the fish was moved too early.
Fix: Allow the fish to cook longer on that side until it releases; do not force it.
Prevention: Wait for the oil to shimmer and nearly smoke before adding the fish. Allow the skin to sear completely until it naturally releases from the pan.
Fish flesh is dry or rubbery
Cause: The fish was braised for too long or at too high a temperature.
Fix: Cannot be fixed; serve with extra pan juices to provide moisture.
Prevention: Use a thermometer to check for an internal temperature of 63°C (145°F).
Cultural Context
While sea bass is a popular fish globally, this specific preparation blends Mediterranean influences (balsamic, pine nuts) with Asian aromatics and sauces (soy, fish sauce, ginger). This fusion style reflects modern culinary trends that borrow and adapt techniques and flavors from diverse traditions to create unique and exciting dishes, often served as a sophisticated main course for special occasions or adventurous weeknight dinners.
