Ingredients
Ingredients, Shopping List amounts, and highlighted step quantities follow your servings. Keep temperatures, piece sizes, and cooking times as written; larger batches may need more pans. Check any flagged step against the ingredients.
Check off ingredients as you prep.
- 2 tbsp Salted Perfection Sweet Ginger Finishing Salt
- 2 (6 oz) Chilean sea bass fillets
- 1 tbsp grapeseed oil (or other high smoke point oil)
- 2 heads baby bok choy, halved lengthwise
- 1 tsp sesame oil
- 1 tbsp fresh ginger, minced
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp rice vinegar
- 1 scallion, sliced thin on the bias
Allergen check: Fish, Soy, Sesame recognized in these ingredients. Check package labels and substitutions.
Step by step
- Remove the sea bass from the refrigerator 15 minutes prior to cooking. Pat the fillets extremely dry with paper towels. This is crucial because surface moisture boils at 212°F, while the Maillard reaction (browning) requires temperatures above 300°F. If the fish is wet, it steams instead of searing.
- Season the flesh side of the fillets with 1 tablespoon of the Salted Perfection Sweet Ginger Finishing Salt, reserving the rest for the finish.
- Heat the grapeseed oil in a stainless steel or cast-iron skillet over medium-high heat until it shimmers and just begins to smoke. Place the fish carefully into the pan, presentation side down.
- Do not touch the fish for 4 minutes. We are waiting for the proteins to contract and release from the metal naturally. Once a golden crust forms, flip the fillets.
- Cook for another 3–4 minutes until the internal temperature reaches 130°F. Remove the fish to a warm plate; carryover cooking will bring it to a perfect medium.
- Lower the heat to medium. Add the sesame oil and bok choy to the pan, searing the cut sides for 2 minutes. Remove the bok choy and set aside with the fish.
- In the residual heat of the same pan, sauté the minced ginger and garlic for 30 seconds to release aromatic oils. Deglaze with soy sauce, mirin, and rice vinegar, scraping up the fond (browned bits) from the bottom.
- Simmer the liquid until it reduces by half and achieves a 'nappe' consistency, meaning it is viscous enough to coat the back of a spoon.
- Plate the bok choy, top with the sea bass, and drizzle the reduction over the fish. Sprinkle the remaining 1 tablespoon of Salted Perfection Sweet Ginger Finishing Salt over the top to reinforce the flavor profile. DUNZO!
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A little more about this recipe
Timing
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Yield & storage
Original yield
Storage
Store leftovers in an airtight container for up to 2 days; reheat gently to avoid breaking the fish emulsion.
From Tony’s kitchen
Chilean sea bass, technically known as Patagonian Toothfish, is prized for its high fat content and large flake structure. Because of this intramuscular fat, it is difficult to overcook, but it requires high heat to develop a crust. This recipe focuses on the Maillard reaction—the chemical interaction between amino acids and reducing sugars that gives browned food its distinctive flavor. We are pairing the rich fish with a sharp ginger reduction to cut through the lipid profile.
Ingredient notes
Ingredients & allergen check
Major-allergen signals: Fish, Soy, Sesame
- Salted Perfection Sweet Ginger Finishing Salt
- Chilean sea bass fillets
- grapeseed oil (or other high smoke point oil)
- baby bok choy, halved lengthwise
- sesame oil
- fresh ginger
- garlic
- soy sauce
- mirin
- rice vinegar
- scallion
Sweet Ginger blend: Sea salt, Ginger
Check every package label. Brands, substitutions, shared equipment, and cross-contact can change allergen exposure.
