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Chilean sea bass on a bed of rice topped with basil and thai chili sauce with a beer in the background

Chilean Sea Bass with Thai Basil sauce

Chef Dan Lane
Crispy pan seared Chilean Sea Bass served over Asian rice with mushrooms and basil, topped with a sweet and spicy sauce for a light, elegant dish.
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Main Course
Servings 4 people

Ingredients
  

Fish

  • 4 each 8 ounce skin on Chilean Sea bass portions patted dry of any excess moisture
  • 4 tsp. Cajun Seasoning (Chef Dan's) about 1 tsp. per portion
  • 1 tbsp. Fresh grated ginger

Rice

  • 1 cup Basmati rice
  • cups Water
  • tbsp. Butter
  • 1 each Scallion chopped
  • ½ tsp. Salt

Mushrooms

  • 1 cup Chanterelle mushrooms (OR Cremini mushrooms) ½ chopped and ½ whole for garnishing
  • cup Baby arugula

Thai Basil Sauce

  • ½ cup Sweet Chili sauce I recommend Mae Ploy
  • 2 tbsp. Lime juice
  • 2 tbsp. Soy sauce
  • 4 each Chopped Thai Basil leaves Regular basil will work as well

Instructions
 

Rice

  • In a medium pot bring 1½ cups water, 1½ tbsp. butter, ½ tsp. salt, and 1 cup Basmati rice to a boil.
  • Cover the pot with a tightly fitting lid and turn the heat down to a simmer.
  • Cook for 15 to 20 minutes, until all of the water is absorbed and the rice is tender.

Preparing Chilean Sea Bass

  • Pat portions of fish dry of any excess moisture.
  • Season only flesh side of each portion of fish with about 1 tsp. of Cajun seasoning. DO NOT season skin side, or it will burn.
  • Add canola oil to a heavy skillet and place over high heat until the oil is hot and shimmering, but not smoking.
  • Place 2 portions of fish skin side down into the hot oil and cook for about 2½ - 3 minutes. Skin should be crispy with nice color.
  • Flip and cook for another 2½ - 3 minutes.
  • Remove from pan and reserve warm. Repeat process for other 2 portions.

Mushrooms

  • Lower the heat of the pan and toss in ½ cup chopped mushrooms.
  • Cook until tender, about 3 minutes. Add in ⅓ cup of baby arugula to wilt slightly.
  • Remove mushrooms and arugula from pan.

Thai Basil Sauce

  • In your pan, add ½ cup Sweet Chili sauce, 2 tbsp. lime juice, 2 tbsp. soy sauce and some chopped basil.
  • Mix all ingredients together over low heat for about 2 min and remove from heat.

Plating

  • Fold your chopped scallions into the rice along with half of the wilted arugula. Scoop onto one half of the plate.
  • Spoon your sauce onto the other half of your plate in a smooth layer.
  • Place your Chilean Sea Bass on the rice, skin side up!
  • Add mushrooms around the plate for that extra "eye pop".
  • Top your fish with the rest of wilted baby arugula.
  • Garnish with any remaining basil leaves.
  • Serve immediately and ENJOY!
Keyword Chilean Sea Bass