Crispy Sea Bass Rice Bowls
with Sweet Chili Cucumber Slaw, Toasted Peanuts & Lime
- Fish
- Peanuts
Transform salmon into crispy-skinned perfection with restaurant-level technique! The skin crisps like autumn leaves while Thai chili slaw adds sweet heat and crunch. Paired with fragrant lime-cilantro jasmine rice and toasted peanuts for textural contrast. It's a Bangkok street food festival in your kitchen—all the flavor fireworks, minus the jet lag!
Ingredients
1 unit
Baby Lettuce
5 teaspoon
Rice Wine Vinegar
1 ounce
Sweet Thai Chili Sauce
1 unit
Mini Cucumber
1 unit
Lime
10 ounce
Chilean Sea Bass
(Contains: Fish)
4 ounce
Coleslaw Mix
¾ cup
Jasmine Rice
1 teaspoon
Sriracha
¼ ounce
Cilantro
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a large pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-18 minutes.
Keep covered off heat until ready to serve.
Meanwhile, place peanuts in a medium dry, preferably nonstick, pan over medium-high heat. Cook, stirring, until golden brown and fragrant, 2-4 minutes.
Turn off heat; transfer to a small bowl. Wipe out pan.
Once peanuts are cool enough to handle, roughly chop.
Zest and quarter lime (zest one lime and quarter both for 4 servings). Trim and discard root end from lettuce; halve lengthwise, then thinly slice crosswise into bite-size pieces. Trim cucumber; using a peeler, shave lengthwise into ribbons (discard any ribbons that are solely cucumber skin). Roughly chop cilantro.
Pat salmon* dry with paper towels; season all over with salt and pepper. TIP: Dry the salmon thoroughly to achieve crispy skin!
Heat a drizzle of oil in pan used for peanuts over medium-high heat. Add salmon to pan, skin sides down, and press down with the back of a spatula for 10 seconds. Cook, undisturbed, until mostly cooked through, 5-7 minutes; flip and cook until opaque and cooked through, 1-2 minutes more. (For 4 servings, use a larger pan or work in batches if necessary.)
Turn off heat. Transfer to a plate, skin sides up. Reserve pan.
Meanwhile, in a large bowl, whisk together chili sauce, vinegar, a large drizzle of olive oil, juice from one lime wedge (two large drizzles of olive oil and juice from two lime wedges for 4 servings), and as much Sriracha as you like.
Add coleslaw mix, lettuce, cucumber ribbons, peanuts, half the cilantro, salt, and pepper to bowl. Toss until combined.
Once salmon is cool enough to handle, use a butter knife to gently separate skin from salmon (start at one end, shimmying the knife between the flesh and the skin until skin is removed). Gently scrape off any large pieces of salmon stuck to skin (some small bits are OK).
Heat pan used for salmon over medium heat; add salmon skin, cut sides down. Cook, pressing down with a spatula on any spots that still need crisping, 20-30 seconds per side. (TIP: It's OK if the skin doesn't appear fully crispy yet; it'll crisp as it cools!)
Transfer crispy salmon skin to a paper-towel-lined plate. Pat both sides with paper towels until completely dry.
Fluff rice with a fork; stir in lime zest and remaining cilantro. Taste and season with salt if desired.
Divide rice between shallow bowls. Top with salmon (cut sides down) and as much slaw as you like. Spoon any remaining dressing over rice. Garnish with crispy salmon skin and serve with remaining lime wedges.
