Sweet & Tangy Chilean Sea Bass

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.