Sweet & Tangy Chilean Sea Bass
with Garlic-Ginger Snap Peas, Cilantro-Lime Rice & Peanuts
- Fish
- Soy
- Wheat
- Sesame
- Peanuts
- Milk
Chilean sea bass gets a glossy chili glaze that creates a stunning lacquered finish. The buttery fish is paired with tangy pickled shallot and smoky charred snap peas for perfect contrast. It’s served over fluffy cilantro-lime rice with crispy onions and peanuts for a flavor symphony that’ll have you conducting with your fork!
Ingredients
6 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
5 teaspoon
Rice Wine Vinegar
1 ounce
Sweet Thai Chili Sauce
¾ cup
Jasmine Rice
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
1 unit
Lime
1 unit
Crispy Fried Onions
(Contains: Wheat)
10 ounce
Chilean Sea Bass
(Contains: Fish)
¼ ounce
Cilantro
8 ounce
Sugar Snap Peas
1 unit
Shallot
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
½ teaspoon (tsp)
Sugar
3 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
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 pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
-
Keep covered off heat until ready to serve.
-
While rice cooks, trim and remove strings from snap peas. Halve, peel, and thinly slice shallot. Zest and quarter lime. Roughly chop cilantro. Roughly chop peanuts.
-
Heat a drizzle of oil in a large pan over medium-high heat. Add snap peas and cook, undisturbed, until charred on one side, 1-2 minutes.
-
Add garlic-ginger scallion paste and cook, stirring occasionally, until tender and charred all over, 1-2 minutes more. Taste and season with salt and pepper.
-
Turn off heat; transfer snap peas to a plate. Wipe out pan.
-
While snap peas cook, in a small microwave-safe bowl, combine shallot, vinegar, ½ tsp sugar (1 tsp for 4 servings), juice from half the lime, salt, and pepper. Cover with plastic wrap and microwave for 1 minute.
-
Refrigerate until ready to serve.
-
Pat sea bass* dry with paper towels; coat with a drizzle of oil. Season with salt and pepper.
-
Heat a drizzle of oil in pan used for snap peas. Add sea bass and cook until browned and cooked through, 4-7 minutes per side. TIP: If fish is browning too quickly, lower heat.
-
In the last minute of cooking, stir in chili sauce and gently turn fish to coat.
-
Once rice is done, fluff with a fork. Stir in 1 TBSP butter (2 TBSP for 4 servings), half the cilantro, and as much lime zest as you like. Taste and season with salt and pepper.
-
Divide rice and snap peas between plates in separate sections. Top rice with sea bass. Drizzle ponzu over fish and top with pickled shallot (draining first), crispy fried onions, peanuts, and remaining cilantro. Serve with remaining lime wedges on the side.
