Ingredients:
- 1 piece Chilean sea bass, about 3/4 lb (0.375 kg);
- 1 teaspoon safflower oil (for high heat).
-
For thickening sauce
- 1 teaspoon cornstarch;
- 1/2 teaspoon cane sugar;
- 1/3 cup (80 ml) water;
- 1 teaspoon Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket) or soy sauce;
- 1 teaspoon dark soy sauce.
Recipe:
Serving for 2
- Pre-heat oven to 400˚F (200˚C);
- Clean, scale and pat dry the Chilean sea bass;
- Add safflower oil in a sauté pan over medium high heat;
- Place the sea bass in;
- Sear the fish and turn to medium heat;
- Cover and give it a chance to form a crest, about 5 minutes;
- Go around to make sure the fish is not sticking;
- Slowly turn it upside down and cook to form a crest on this side, about 3 minutes;
- Put the whole pan in the oven;
- Turn to broiler for about 2 minutes, keep an eye on it to avoid burning;
- Take the fish out and set on a plate;
- Use the same pan on stove top over medium high heat;
- Add well-mixed thickening sauce;
- Pour on top of fish when it comes back to a boil;
- Serve hot.