Seared Sea Bass Recipe
Jean-Georges Vongerichten’s Seared Wild Sea Bass
Jean-Georges Vongerichten’s Seared Wild Sea Bass
Ingredients
- Eighty grams or approximately one-third of a cup of soy sauce
- Sixty grams, roughly a quarter cup, of Japanese rice vinegar
- Fifty grams of roasted red bell pepper, peeled and finely chopped to yield a quarter cup
- Thirty-seven grams of fermented black beans, which have been soaked for fifteen minutes, then drained and blotted dry, equivalent to three tablespoons
- Thirty grams of freshly squeezed lime juice, or about two and a half tablespoons
- Thirty grams of orange juice, freshly squeezed, approximately two and a half tablespoons
- Peeled and coarsely grated ginger, thirty grams or roughly two tablespoons
- One and a half tablespoons, or fifteen grams, of shallots that have been finely chopped
- Five grams of kosher salt, which is equivalent to one teaspoon
- A single red Thai chili, weighing approximately one and a half grams, finely chopped
- Fifty grams, or a quarter cup, of safflower oil
- Extra-virgin olive oil, fifty grams or approximately a quarter cup
- Two tablespoons of olive oil
- Four filets of black sea bass, each weighing three ounces
- Asparagus, twelve ounces, with the ends trimmed
- Chive blossoms for serving, if desired
Instructions
Step 1
To start cooking Jean-Georges Vongerichten's Seared Wild Sea Bass, preheat your oven to 400°F (200°C). While that's warming up, take a few minutes to season your sea bass fillets with a pinch of salt and a grind of pepper - make sure to coat them evenly, as this will help bring out the natural flavors of the fish. Next, heat a skillet over medium-high heat, adding a small amount of oil to the pan once it's hot, and then carefully place your sea bass fillets in the skillet, skin side up if they have skin. You'll want to sear them for about 3-4 minutes on the first side, or until they develop a beautiful golden-brown crust, before flipping them over to cook for another 2-3 minutes, until they're cooked through and flake easily with a fork.
Step 2
Now that you've prepared your wild sea bass, it's time to sear it to perfection. To do this, heat a skillet over medium-high heat, around 420°F (220°C), and add a small amount of oil to the pan. As the oil starts to shimmer, carefully place your sea bass in the skillet, skin side up if it has skin, and sear for about 4-5 minutes, or until the skin is golden brown and crispy. You'll know it's ready to flip when the skin starts to release from the pan, at which point you can carefully flip the fish over and cook for an additional 3-4 minutes, or until it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
Nutrition Information
My Tip
When searing the wild sea bass, make sure to pat it dry with paper towels to remove excess moisture. This helps create a crispy crust, especially with the soy sauce and ginger.
Leftovers
Store leftovers in a shallow glass container to keep the crust crispy, and refrigerate for up to 2 days. Reheat in the oven at 350°F to preserve the delicate fish.
Make It Your Own
Swap sea bass for tofu and use tamari instead of soy sauce for a vegetarian twist.