Char Siu style Chilean Sea Bass Recipe

Looking for a simple yet decadent Chilean Sea Bass Recipe? Look no further as our very own Chef Chris walks you through one if his favorite Asian-Fusion Seafood Recipes! Serves: 2   |    Prep time:  20 min.   |   Cook time:...

Char Siu style Chilean Sea Bass Recipe

Looking for a simple yet decadent Chilean Sea Bass Recipe? Look no further as our very own Chef Chris walks you through one if his favorite Asian-Fusion Seafood Recipes!

Serves: 2   |    Prep time:  20 min.   |   Cook time: 15 min.

Ingredients

(2) The Seasoned Carte Chilean Sea Bass Filet

Char Siu marinade:
  • ¼ cup hoisin sauce
  • ¼ cup soy sauce 
  • 1 tablespoon rice vinegar (or dry sherry) 
  • 1 tablespoon honey 
  • 2 tablespoons brown sugar 
  • ½ tsp. sesame oil 
  • 1 tsp. garlic, minced 
  • 1 tsp. fresh ginger, minced 
  • ⅛ tsp. ground cinnamon 
  • 2 Tbsp. olive oil (can use avocado, canola, etc.) 
  • 1 Tbsp. sesame seed (optional) 
  • Salt and pepper
 [product:chilean-sea-bass]

Directions

  1. Add all ingredients of glaze to bowl and mix well to combine. Set aside.
  2. Pat fully defrosted Chilean Sea Bass dry with paper towels and season with salt and pepper. Place in a high sided pan or resealable zip style plastic bag and pour marinade over Chilean Sea Bass.
  3. Place in refrigerator to marinate for at least 1 hour (up to 3 hours), turning fish over halfway through time. 
  4. After marinated, remove from refrigerator and preheat oven to 400°F.  
  5. Remove fish from marinade and place in an oven safe baking dish. Drizzle some of the marinade on top of the fish. 
  6. Place fish in oven for 12-15 minutes, until internal temperature reaches 145°F. (marinade will reduce and caramelize on the fish, so the fish should be a deep brown color).  
  7. Sprinkle Chilean Sea Bass with sesame seed if desired.

Chef’s Notes

  • Serve Chilean Sea Bass with roasted cauliflower or broccoli
  • Use 5 spice seasoning in place of the fresh ginger and cinnamon for a more complex flavor profile
  • Garnish with a mixture of black and white sesame seeds, or add chopped scallion