Savory Baked Chilean Sea Bass with Robust Black Bean Sauce
Discover the exquisite flavors of the Pacific Northwest with this Savory Baked Chilean Sea Bass, delicately infused with a robust black bean sauce. Inspired by Delialah's in Vancouver, British Columbia, this dish captures the essence of its fresh coastal ingredients, perfectly harmonizing with the rich depth of black beans and aromatic herbs. The sea bass, a delectable and firm-fleshed white fish, absorbs the vibrant medley of citrus and umami notes from the sauce. This versatile recipe also allows for substitutions using salmon, halibut, or flounder, showcasing the culinary flexibility of this delicious preparation. Pair with blanched asparagus and grilled red and yellow peppers for a balanced meal that is ready in under 30 minutes. Perfect for a quick weeknight dinner or an elegant gathering with friends and family!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Vegetable oil
1 tablespoon (for cooking (add more as needed))
Chilean sea bass fillets
1.5 lbs (cut into portions)
Fresh orange juice
1/2 cup (freshly squeezed)
Dry sherry
1/4 cup (none)
Sake
1/4 cup (none)
Oyster sauce
1/4 cup (none)
Fermented black beans
3.5 tablespoons (chopped)
Soy sauce
2 tablespoons (none)
Fresh lime juice
1.5 teaspoons (freshly squeezed)
Minced cilantro
1.5 teaspoons (fresh)
Minced garlic
1/2 teaspoon (fresh)
Minced ginger
1/2 teaspoon (fresh)
Minced jalapeño
1/2 teaspoon (fresh)
Cornstarch
1/2 teaspoon (dissolved in water if needed for thickening)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a medium bowl, prepare the black bean sauce by combining orange juice, dry sherry, sake, oyster sauce, chopped fermented black beans, soy sauce, lime juice, minced cilantro, garlic, ginger, jalapeño, and cornstarch. Whisk until all ingredients are well mixed and set aside.
3
Heat the vegetable oil in a large, ovenproof skillet over medium-high heat. Gently place the Chilean sea bass fillets in the skillet, cooking for about 1 minute on each side until they achieve a golden-brown color.
4
Remove the skillet from the heat, and carefully pour the prepared black bean sauce over the browned fish fillets, ensuring they are evenly coated.
5
Transfer the skillet to the preheated oven and bake the fish for 8 to 10 minutes, or until the fish is just cooked through and flakes easily with a fork.
6
Once cooked, plate each portion of fish on individual serving plates. If the black bean sauce has not thickened to your liking, return the skillet to the stovetop and bring it to a gentle boil until reduced slightly.
7
Drizzle the thickened black bean sauce generously over the fish and around the plate. Serve immediately, paired with blanched asparagus and grilled red and yellow peppers for a colorful and nutritious meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in this recipe?
The primary protein is 1.5 lbs of Chilean sea bass fillets, cut into portions.
What flavor profile can I expect from the black bean sauce?
The sauce offers a robust flavor profile featuring a harmony of citrus notes from orange and lime juice, umami from oyster and soy sauce, and aromatic depth from fermented black beans, garlic, and ginger.
How long does it take to prepare and cook this meal?
This meal is designed to be quick and can be ready in under 30 minutes total.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
Can I substitute Chilean sea bass with other types of fish?
Yes, this versatile recipe allows for substitutions such as salmon, halibut, or flounder.
What are the recommended side dishes for this fish?
The recipe suggests pairing the fish with blanched asparagus and grilled red and yellow peppers for a balanced meal.
Where does the inspiration for this recipe come from?
The dish is inspired by Delialah's in Vancouver, British Columbia, capturing the essence of fresh Pacific Northwest coastal ingredients.
How long should I sear the fish in the skillet?
Gently cook the fillets for about 1 minute on each side until they achieve a golden-brown color.
How long does the fish need to bake in the oven?
The fish should bake for 8 to 10 minutes, or until it is just cooked through and flakes easily with a fork.
What if the sauce is too thin after the fish is finished baking?
If the sauce hasn't reached your desired thickness, return the skillet to the stovetop and bring it to a gentle boil until it reduces slightly.
Does the recipe use any alcohol?
Yes, the sauce includes 1/4 cup of dry sherry and 1/4 cup of sake.
How should I prepare the fermented black beans?
The fermented black beans should be chopped before being added to the sauce mixture.
Is there any heat or spice in this dish?
The recipe includes 1/2 teaspoon of minced fresh jalapeño for a subtle kick.
What type of skillet is required?
A large, ovenproof skillet is required because the dish moves from the stovetop directly into the oven.
Should the citrus juices be fresh?
Yes, the recipe specifies using freshly squeezed orange juice and lime juice for the best flavor.
What aromatics are used in the sauce?
The sauce uses minced garlic, minced ginger, minced jalapeño, and fresh minced cilantro.
What is the purpose of cornstarch in this recipe?
Cornstarch is used as a thickening agent for the black bean sauce.
How do I know when the Chilean sea bass is perfectly cooked?
The fish is ready when it is opaque throughout and flakes easily when tested with a fork.
Is this dish suitable for a dinner party?
Yes, it is described as an elegant meal perfect for gatherings with friends and family due to its exquisite flavors and presentation.
What kind of oil should be used for searing?
The recipe calls for 1 tablespoon of vegetable oil, adding more if needed for cooking.
Does the recipe require many ingredients?
The recipe has an ingredient count of 14, including the fish, sauce components, and aromatics.
What is the texture of Chilean sea bass?
Chilean sea bass is a firm-fleshed white fish that is known for its delectable, buttery texture.
How do I serve the final dish?
Plate each portion of fish, drizzle the thickened black bean sauce generously over the top and around the plate, and serve with the suggested vegetables.
Is this a healthy cooking option?
Yes, it is tagged under 'healthy cooking' as it utilizes baking and fresh, nutritious ingredients.
Can I prepare the sauce in advance?
While the recipe suggests whisking it in a bowl right before searing, the ingredients can be combined ahead of time to save minutes during cooking.
What provides the salty/savory component of the sauce?
The soy sauce and oyster sauce provide the primary salty and savory elements.
Do I need to dissolve the cornstarch first?
The ingredient list suggests dissolving the cornstarch in water if needed for thickening, though it is whisked into the main sauce bowl.
What is the significance of the Pacific Northwest tag?
It indicates the style of the dish, which focuses on fresh coastal seafood and ingredients common in that region.
Is the jalapeño seeded or unseeded?
The recipe specifies 'minced jalapeño'; typically, removing seeds reduces heat, while keeping them increases it, according to your preference.
How many servings does 1.5 lbs of sea bass provide?
Typically, 1.5 lbs of fish provides approximately 3 to 4 servings depending on portion size.